Bone marrow is a rich, silky treat that brings deep, savory flavor and luxurious texture to a variety of dishes. Packed with healthy fats and micronutrients, it’s long been prized in cuisines around the world—from French os à moelle to hearty Vietnamese pho. If you’ve picked up a few beef or veal marrow bones at the butcher, here are five irresistible dishes to showcase that unctuous goodness.
1. Roasted Bone Marrow on Toast
Why it works: Roasting concentrates the marrow’s natural fats and brings out nutty, caramelized notes. Paired with crisp, buttered toast, it makes for an elegant starter or snack.
Ingredients:
- 4 beef marrow bones, split lengthwise
- 5 g sea salt
- Freshly ground black pepper
- 1 baguette, sliced and lightly toasted
- Finely chopped parsley, lemon wedges for garnish
Method:
- Preheat the oven to 220 °C.
- Place marrow bones cut-side up on a baking tray, season with salt and pepper.
- Roast for 15–20 minutes, until the marrow is bubbling and golden.
- Serve immediately on toast, garnished with parsley and a squeeze of lemon.
2. Bone Marrow Butter
Why it works: Blending softened marrow into butter creates a compound butter that’s perfect for steaks, grilled vegetables or melting over fresh bread.
Ingredients:
- 100 g unsalted butter, softened
- 2 roasted bone marrow halves (meat scooped out)
- 1 clove garlic, finely minced
- Pinch of flaky salt
- Chopped chives or thyme leaves
Method:
- Scoop roasted marrow into a bowl and mash with a fork.
- Stir in softened butter, garlic and herbs until well combined.
- Form into a log on cling film, chill until firm.
- Slice rounds to melt over hot dishes.
3. Bone Marrow Risotto
Why it works: Swapping some of the usual butter or oil for marrow adds depth and creaminess to each spoonful of risotto.
Ingredients:
- 2 marrow bones (roasted and marrow scooped)
- 300 g arborio rice
- 1 L hot vegetable or chicken stock
- 1 small onion, finely diced
- 100 mL dry white wine
- 30 g Parmesan, finely grated
- 30 g butter
- Salt, pepper
Method:
- In a heavy pan, sweat onion in a little oil until translucent.
- Add rice, toast for 2 minutes, then deglaze with wine.
- Gradually ladle in stock, stirring constantly until each addition is absorbed.
- Stir in marrow, butter and Parmesan at the end for a glossy finish.
4. Pho with Bone Marrow
Why it works: Traditional Vietnamese pho often simmers marrow bones for hours, infusing the broth with gelatinous richness and umami.
Ingredients:
- 1 kg beef marrow bones
- 2 L water
- 1 onion, halved and charred
- 5 cm piece ginger, smashed and charred
- 2 star anise, 4 cloves, 1 cinnamon stick
- 200 g rice noodles, cooked per packet instructions
- Bean sprouts, Thai basil, lime wedges, sliced chilli
Method:
- Blanch bones in boiling water for 5 minutes, drain and rinse.
- Simmer bones with spices, onion and ginger in fresh water for 4–6 hours.
- Strain broth, season to taste.
- Serve noodles in bowls, top with sliced beef if desired, pour over hot broth, garnish with herbs and lime.
5. Bone Marrow Pasta Sauce
Why it works: Marrow’s silky texture seamlessly enriches a simple tomato or ragù sauce, giving it extra body without heaviness.
Ingredients:
- 3 marrow bones (roasted, marrow scooped)
- 1 onion, diced
- 2 garlic cloves, sliced
- 400 g canned crushed tomatoes
- 150 mL red wine (optional)
- 200 g dried pasta
- Grated pecorino or Parmesan
Method:
- In a pan, sauté onion and garlic in oil until soft.
- Add marrow, mash into the aromatics.
- Stir in tomatoes and wine, simmer for 15–20 minutes.
- Toss with cooked pasta, top with grated cheese.
Whether roasted on its own or folded into butters, broths and sauces, bone marrow delivers a unique richness that elevates even simple recipes. Next time you see marrow bones at the market, don’t pass them by—these five dishes prove they’re worth every spoonful of decadent, buttery goodness.
