Roasted Bone Marrow & Marmite Butter
This roasted bone marrow & marmite butter is rich & has a deep, beefy unami flavour. Flavoured with roasted garlic, fresh herbs & a hint of lemon, this butter goes great with steaks, homemade bread, pasta & loads more.
Servings: 8 People
Equipment
- Food Processor
- Baking Tray
Ingredients
Roasted Bone Marrow
- 2 Bone Marrow Canoes (See Notes)
- 4 Garlic Cloves
- ½ tbsp Vegetable Oil
Marmite Butter
- 150 g Unsalted Butter (Softened)
- 1½ tsp Marmite
- 1 tsp Finely Chopped Thyme
- Zest Of Half A Lemon
Instructions
Roasted Bone Marrow
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Place the bone marrows onto a baking tray (cut side up) then nestle the garlic cloves between the bones. Drizzle the oil over the top then season the bone marrows with salt & pepper.Don't worry about peeling the garlic!
- Roast the bone marrow & garlic for 10-15 minutes, until both are soft. If you insert the tip of a knife into the bone marrow, it should slide in with little resistance (like soft butter). The garlic cloves should feel soft when squeezed.
- Once cooked, let the bone marrows cool until you can handle them then scoop the marrow into a bowl with a spoon. Squeeze the garlic out of the skins & into the marrow as well.It's easier to scoop the marrow out of the bones whilst their still warm. If there's beef fat on the tray, pour this into the marrow as well.
- Place the bowl of marrow in the fridge & chill until it is the consistency of soft butter. This will take 20 minutes or so.
Marmite Butter
- Add the butter, bone marrow, garlic, chopped thyme, marmite & lemon zest into a food processor. Season well with salt & pepper then blend until smooth & combined.
- Give the butter a taste, to check the seasoning then add in more salt & pepper as needed. If you feel that your butter needs more marmite & lemon zest, add this in now as well.
- Give the butter a quick, final blend then transfer to a bowl. You can serve the butter straight away or store it in the fridge for up to 3 days.
Notes
1. Bone Marrow - You'll need 2 bone marrow canoes for this butter. These should weigh around 300 grams each but if they're a bit bigger, this is fine!
2. Butter – You can use either salted or unsalted butter for this recipe. Keep in mind that you’re butter will need less seasoning if you use salted butter.
3. Marmite - Marmite is a yeast extract spread & is available to buy in most supermarkets.
4. Storage – Once made, this garlic butter can be served straight away or stored in the fridge for up to 3 days. I like to let my butter warm up to room temperature before serving as it will be easier to spread/scoop.