Bone Marrow Benefits and Recipe
Bone Marrow Benefits for Pregnancy and non pregnant humans...aka bone marrow is good for everything it's the new coconut oil!
Helps calm mood and anxiety
Morning sickness: Morning sickness is cause by 2 things high level of hormones your body needs to make a healthy baby and low protein levels. It’s a cycle of feeling nauseated so you don’t eat , when you don’t eat your low on protein making you nauseated. Sipping bone broth can help with this since quality bone broth has super high levels of minerals and protein
The good kind of fat Our bodies need good fats especially when growing a human! Animal fats are actually good fats the fats that don’t make you fat but provided your body with nutrition
It has a verity of minerals that help build bone, muscles and nerve tissue, helps brain function All very vital when making a human!
Digestion Pregnant women often have digestion problems bone broth can help this. Its great for many gut related problem’s like leaky gut, indigestion, IBS, and bloating
Now benefits for everyone!
Cancer Fighting benefits
Joint repair (bone marrow is great for sports injuries because it helps repairs tissue and bones )
Hair Skin and Nails One blogger called it better than botox
Regulates Hormone’s for men and women for men it can help with low libido
Immunity Jello is severed in hospital’s and when you sick because of its high levels of gelatin but because its filled with sugar there’s healthier ways to consume gelatin.
PMS and Muscle cramps Because is relaxes muscles and improves mood
WHERE CAN YOU BUY IT HOW DO YOU COOK IT.
You can buy it as a supplement and add it to your daily drink or shake, You can buy from your local butcher/farmer and we sale it at Ky Darling Meats
Here is my favorite supplement you can order on amazon.
When buying collagen and bone marrow it's important you buy high quality because this is where the animal stores a concentrated amount of all the good stuff. This is a trues case of you are what you eat, eats too.
You can make a bone marrow butter, bone broth, Sauces like Demi Glaze, and Espagnole, or roast it and spread it on bread, or cook it with a bone in shank the possibilities are endless!
Here’s a few the recipes because we know your as addicted as we are now!
BEEF BONE BROTH
2-5 lbs of bones from any healthy animal
2 Med Onion cut in quarters
2 Lg Carrots
2 Celery Stalks
2 Lg Cloves of garlic
2 Tbsp of Raw Unfiltered Organic Apple Cider Vinegar (most people recommend ACV to "bring" out the nutrients from the bones but if the sour taste, which you can't really tell, bothers you, you can skip it or use less.
(Optional) assorted herbs, stalks from any green vegetables and salt and pepper
1. Use 4 cups of water to every 3 bones (I also threw in the meat scraps in to this as well)
2. Simmer on the lowest setting possible for at least 10 hours (you can do this with a crock pot too)
3. After 10+ hours its done strain it and store while hot. although you want some fat in it if your trying to cut back. Strain it in to a bowl let it rest and cool your broth well gel a layer of fat will harden on top scrape it off and store gel. the gel looks gross but it's good news for your broth! It will melt when warm. think of this gel as beautiful collagen ready to beautify your body! I also cook my broth with out the veggies and just simply have bones and water and later when I decide what I want to do with it I will add the veggies and herbs I desire.
use bone broth in soups, add in as an additive for butter and oils, add it in when making breads, or sip on it when you got the sniffles.
BONE MARROW BUTTER
Serves: about 1 cup
· 6-8 marrow bones, cut short, no longer than 2 inches tall
· ½ cup of butter, cut into 1 inch cubes and soften
¼ tsp. sea salt
¼ tsp. dried rosemary
¼ tsp. chopped garlic
1. Preheat oven to 425F. Spread bones out on cookie sheet lined with parchment paper, marrow side up.
2. Roast bones for 15-20 minutes until marrow is bubbly and knife-tender all the way through.
3. Let marrow bones cool to touch, then scoop out marrow.
4. Add marrow, butter, salt, garlic and rosemary to a food processor. Blend until incorporated.
makes a great spread for bread.
ROASTED BONE MARROW
Marrow bones from grassfed/pasture-raised beef, 1-2 per person
Unrefined salt and black pepper
1. 1-2 bones per person
2. If the bones are frozen, thaw them completely in the fridge.
3. Preheat the oven to 400 degrees. Place the bones in a baking dish
4. Finely chop equal parts of fresh rosemary and thyme. about ½ tsp.
5. Roast for about 15 minutes, until no longer pink inside. You want to catch them before the marrow begins to "cook out" of the bones.
6. Season with salt and pepper and serve hot. Use a spoon to scoop out the marrow.
You serve it much like bone marrow butter but can also scoop it out put it with some veggies and sauté them up! YUM!
RECIPES FROM CHRIS MISKE THE COOK BEHIND PRIMARY PLATES!
I promise if you try these and you will have major chef credit with you family and friends! They will think you have became an over night culinary Pro!
What you need:
3 Cups of Beef Stock (see recipe)
1 tablespoon Unsalted Butter
1 Medium Carrot (diced)
1 Celery Stock (diced)
½ Medium Onion (diced)
Baking and Spices:
1 Ounce Flour
1. Melt butter in a sauce pan that can hold 2 quarts on medium heat.
2. After the butter has stopped bubbling add vegetables and sauté until golden brown.
3. Once the vegetables have browned add the flour and stir frequently. The darker you let the flour become the richer the flavor. I recommend allowing the flour cook to a very dark brown before the next step.
4. Wisk in the beef stock and bring to a slow boil.
5. Reduce the heat to a simmer and reduce the sauce by half.
6. Finally strain the sauce through a strainer with a layer of cheese cloth to remove the vegetables.
DEMI GLACE SAUCE
What you need:
2 Cups of Beef Stock
2 Cups of Espagnole
Baking and Spices:
2 Bay Leaves
6 Stems of Fresh Thyme
6 Stems of Fresh Parsley
6 Whole Cloves
8-10 Whole Black Peppercorns
1. Take the thyme, parsley, leaves peppercorns, and cloves and place in the center of a section of cheesecloth. Then tightly wrap the seasonings tightly inside the cheesecloth and then tie a piece of butcher’s string around the wrapped seasonings in cheesecloth and leaving enough of a tail to tie to the handle of a pot. This is known as a Sachet
2. Combine the Beef Stock and Epagnole together in a 6 quart sauce pan over medium heat.
3. Place the Sachet into the sauce and tie the long end of the string onto the handle and bring to a slow boil.
4. Reduce to a simmer and continue to reduce until the sauce is half.
5. Remove from the heat and the Sachet.
6. Pour the sauce through a strainer with a layer of cheese cloth draped inside.
7. You will be left with a dark brown semi clear liquid that you can pour over almost anything
NOT YOUR MAMA'S MEATLOAF!
The perfect pair for your Demi-Glace
Meatloaf is a staple in American Cuisine. Traditionally many people have distrust of meatloaf because it tends to have an unpleasant texture and be overly saturated with “grease”. All those issues mostly relate to how it is actually cooked. This recipe not only solves the texture and “grease” issues that are related to a traditional meatloaf but also elevates it to a more refined dining status. Taking from traditional French cooking this recipe utilizes some basic techniques that add a rich flavor and texture to the meatloaf.
For the Meatloaf:
2 pounds Ground Beef (85/15 meat/fat content)
¼ Cup Chopped Onions (Finely Diced)
¼ Cup Chopped Celery (Finely Diced)
¼ Cup Carrots (Finely Diced)
¼ Cup Mushrooms (Finely Diced)
Baking and Spices:
1 Tablespoon Flour
1 Tablespoon Oregano
1 Tablespoon Basil
1Teaspoon Sea Salt
¼ Teaspoon Ground Mustard Seed
¼ Teaspoon Crushed Black Peppercorns
¼ Cup Demi-Glace
For the Glazing:
1-1/2 Cups Beef Stock
½ Cup Demi-Glace
1 Tablespoon Butter
Baking and Spices:
1 Tablespoon Flour
1. Preheat the oven to 350°F
2. In a large bowl combine Ground Beef, Egg, Demi-Glace, Flour, Salt, Pepper, Mustard, Oregano, Basil, Mushrooms, Carrots, Onions, and Celery and mix by hand thoroughly.
3. Place meatloaf mix into a bread pan and flatten down until evenly spread in pan.
4. Take a cookie sheet and a rack together and place the bread loaf pan with meatloaf mixture upside-down on the rack. The meatloaf will probably not fall out of the bread loaf pan but that is ok because you will be placing everything in the oven anyway.
5. Place everything in the oven keeping the bread loaf pan over the meatloaf and cook in preheated oven for 1 hour.
6. While the meatloaf is cooking we’ll make the glazing. Turn on a burner to medium.
7. In a large sauce pan or skillet melt the butter until it starts to stop bubbling then add in the flour.
8. Continue to whisk the butter and flour mixture until it becomes dark brown. Then add in the demi-glace and beef broth.
9. Bring to a slow boil and then reduce heat to low but above simmer and reduce the glazing to 1/3 of its volume. It should be very thick almost and coat the back of a spoon fairly thick.
10. After the meatloaf has been cooing for 1 hour in the oven remove the bread loaf pan and continue cooking for 15 minutes.
11. Remove the meatloaf from the oven after the 15 minutes and coat the meatloaf with the glazing.
12. Return the meatloaf to the oven and cook for another 15 minutes.
13. After another 15 minutes in the oven remove the meatloaf from the oven and let it sit for another 15 minutes to slightly cool and set.
14. Slice the meatloaf thick (roughly ½ - ¾ of an inch) plate and serve with your favorite vegetables. If you would like you can top the meatloaf with either your favorite hot sauce or ketchup if you so desire.