Recipe Instructions:
2 beef femur bones, canoed
1 tablespoon fresh parsley, minced
1 tablespoon fresh thyme, minced
salt and pepper, to taste
lemon wedges or white wine vinegar for serving
Place canoed marrow bones, marrow side-up, on a roasting sheet lined with tinfoil and pre-heat your oven to 425° F. Roast for 25 minutes.
When the bones have cooled enough to handle, scoop the marrow out into a bowl and place it in the refrigerator to cool (Save your bones to make stock! It will still be hearty without the marrow).
When the marrow has cooled to the consistency of softened butter (like what you would use for making cookies), place it in the bowl of a mixer fitted with a whisk attachment. Whip it until it is white and fluffy, like whipped butter. Whip in herbs and season with salt and pepper to taste. You can cook with this whipped marrow like you would cook with butter, or you can spread it on toast with a squeeze of lemon.
