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Bone marrow is an extremely nutrient dense food that can also make an exceptional dairy free butter. If you’re looking for an alternative to butter or just want to change things up a bit, give this recipe a try.

Gabriella Mezanava whipped up this amazing Herb Bone Marrow Butter recipe from grass-fed beef bones. US Wellness offers canoe cut beef marrow bones to make this recipe super simple.

Bone marrow is loaded with omega-3 fatty acids, vitamins, minerals (calcium, iron, phosphorus, zinc, selenium, magnesium, manganese) and can help improve digestion and gut health as well as keeping your joints healthy.

Gabriella is a certified chef, writer and science lover and a past US Wellness Featured Chef.

AIP, PALEO, KETO, LOW-FODMAP

Recipe Author: Gabriella Mezanava | Beyond The Bite
US Wellness Shopping List: Canoe Cut Beef Marrow Bones

Photo Credit: Grass-fed Beef Bone Marrow Butter from Gabriella Mezanava Beyond The Bite

Ingredients

Process

  1. Cook bone marrow according to directions, then scoop marrow and the fat that has leaked out of the bones into a small bowl, placing in the fridge to set until hard.
  2. Once hardened and cooled, scoop marrow into a food processor, pureeing until whipped and smooth.
  3. Add in herbs and sea salt, pureeing again until just combined.
  4. Scoop the herbed marrow onto a large sheet of wax paper.
  5. Roll the marrow into a log in the wax paper and twist both ends to seal the paper, then tie string or rubber bands on each end to keep the paper sealed and twisted.
  6. Place the marrow in the fridge or freezer to set, then use as desired.

Recipe Notes

How many marrow bones you use will depend on their size.

I cooked my marrow in an Instant Pot, set on the pressure cooker mode, for 9 minutes. This allowed the marrow to cook and extra fat to be released. I used both the marrow inside the bones and the fat that seeped out from the bones while cooking.

or roast your bone marrow in the oven:

  • Preheat oven to 400 degrees.
  • Place marrow bones in a rimmed baking dish and roast for 20-30 minutes, until bubbling.
  • Remove bones from the oven once cooked and allow to cool slightly before removing the bone marrow with a spoon.

Click here for more bone marrow recipes

Meet The Chef

Gabriella Schneider

Our thanks to Gabriella Mezanava, certified chef, writer, and science lover for sharing her recipe. Gabriella uses diet, lifestyle, and personal primal knowledge to overcome the odds of healing from chronic Lyme Disease. See Gabriella’s blog, Beyond the Bite 4 Life, for more information.

“While there may not be an one-stop cure for the damaging effects that untreated, neurological Lyme had in my body since a young age, I believe that through Christ all things are possible.  No illness, trial, or circumstance in life defines who one is, rather shapes them into all that they are meant to be.”

Check out Gabriella’s e-book, Organ Meat Makeover, for recipes, AIP dietary tips, FAQs and more!

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