Beef Femur bone (kept whole and split length wise, or cut in “rings” as shown here)
2-3 large garlic cloves
Olive oil and salt
Salad or Bread to eat with it (optional)
Preheat oven to 400F. Lay out marrow bones on foiled baking sheet, coating with olive oil and salt to taste. Peel and smash garlic cloves, rubbing them onto marrow and leaving in place for roasting.
Cook in the oven for 15-20 mins, until the marrow is bubbly not so long that it liquefies and falls out of the bone. Let cool 5 minutes, then scoop out and enjoy with bread or salad.
Today we’re talking bone marrow, our last pre-Neolithic inspired recipe for a while before we dive into bread, beer, cheese, and settled life.
If you listened to the first episode of the Anthrochef podcast, you know that eating meat played a big role in growing the brains of our earliest ancestors. Remember though, that we did not start out as hunters, but rather as scavengers. DNA evidence shows that the earliest humans ate with the dogs and picked clean carcasses some other predator had already killed.
But most of the good meat was already gone by the time these upright apes could get to it. What was left besides a few meager scraps?
Bone marrow, the spongy, flexible interior of most animal bones. Continue reading “ROASTED MARROW BONES”
ANTHROCHEF 