Bone Marrow Compound Butter Recipe

Elevate your dishes with rich and decadent bone marrow compound butter, a savory blend of roasted bone marrow, fresh herbs, and aromatic seasonings. This umami-packed butter adds next-level flavor to any meal, perfect for melting over grilled steaks, spreading on crusty bread, or enhancing roasted vegetables.

Course Condiment

Cuisine American

Keyword Bone Marrow Compound Butter Recipe

Prep Time 15

Cook Time 1

Overnight Soaking 12

Servings lb.

Calories 2937kcal

Author Bon Appeteach

Ingredients

4 Beef Bone Marrow Bones
8 oz. Butter room temperature
3 Garlic Cloves minced
4 tbsp Fresh Chives minced
2 tbsp Fresh Parsley minced
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Lemon Zest
1/4 tsp Red Pepper Flakes optional
1 tsp Worcestershire Sauce

Instructions

Soaking the Marrow Bones

Place the marrow bones in a large bowl of cold water, ensuring they are fully submerged. Let them soak for 12-24 hours , changing the water every few hours. This helps remove any blood and impurities, resulting in a cleaner flavor. Pat the bones dry with paper towels before proceeding with your chosen cooking method.

Cooking Method

Roasting in the Oven: Preheat the oven to 450°F. Line a baking sheet with foil or use a cast iron pan. Place the marrow bones, cut side up, on the sheet pan. Roast for 15-20 minutes or until the marrow is soft and slightly bubbling but not melted away. Let the bones cool slightly, then use a spoon to scoop the marrow into a bowl.
Smoking Method: Preheat your smoker to 225°F. Place the marrow bones, cut side up, into a foil or cast iron pan. Smoke for 45-60 minutes or until the marrow is soft and infused with smoky flavor. Remove from the smoker and let cool slightly, then scoop out the marrow into a bowl.

Making Bone Marrow Compound Butter

In a mixing bowl, combine the softened butter, roasted/smoked marrow, garlic, herbs, lemon zest, red pepper flakes, Worcestershire sauce, salt, and black pepper.
Transfer the mixture onto a sheet of parchment paper or plastic wrap, roll into a log, and twist the ends to seal.
Refrigerate for at least 1 hour to firm up before slicing and serving. Slice into thin rounds for bread, steaks and burgers, etc.

Notes

Do I need to soak my bone marrow? Yes, it is highly recommended. The soaking step ensures a cleaner, milder flavor in the bone marrow, making the final compound butter even more luxurious and delicious!

Nutrition