Description
Bone marrow is delicious and the broth it creates is very healing and can be reserved for later. Enjoy!
Ingredients
- Broth and Marrow
- 2–3 pounds of grass fed leg bones with marrow
- 1 teaspoon cider vinegar
- Onions, carrots and parsnips (optional)
- Salt & pepper (optional)
- Butternut Squash Puree
- 1 small butternut squash
- 2 teaspoons coconut oil, butter or ghee
- ¼ cup coconut cream (optional)
- Salt to taste
- Egg
- As many eggs as you desire
- Salt and pepper to taste
Instructions
- Broth and Marrow
- Prepare an 8 hour crock.
- Add bones and cover with water.
- Add vinegar.
- Cook 8-10 hours on Medium or High.
- Once done, remove one bone and carefully keep the marrow in the bone.
- Drop it gently onto a plate. It will slide out with a little jiggle if needed.
- Cool your remaining broth in the refrigerator.
- Butternut Squash Puree
- Preheat oven to 400F.
- Cut squash in half.
- Clean.
- Spread with ½ the fat suggested.
- Cover gently with foil.
- Bake 40-50 minutes depending on the size of your squash.
- Remove and scoop out while hot and place in oven proof bowl.
- Add remaining fat.
- Add coconut cream (optional).
- Blend with a hand immersion blender. It will get very creamy and soft.
- Season to taste with salt.
- Add to pastry bag with star tip and make your magic as you wish.
- NOTE: You may scoop onto a plate if you wish instead.
- Egg
- Take some of the white creamy fat from the top of the broth (not the broth) and place in a small skillet.
- Heat it up and melt it if not already melted.
- Fry each egg in the fat.
- Season to taste.
- Enjoy!
Notes
Save the broth in the fridge for later as it is very healing!
