Ingredients

The following ingredients have 4 Servings
  • 2-3 lbs bone marrow (beef, fresh or frozen)
  • 3 tbsp minced garlic
  • 1/2 onion (sliced)
  • 8 c water
  • 1 pinch salt and pepper

Instruction

  • Put sliced onion on the bottom of the pot with beef bone marrow pieces on top of those. Drop minced garlic around pieces with a sprinkle of salt and pepper on top of everything. (if you want to make stock as well I would add large chunks of celery and carrots + a sprig of thyme and parsley).
  • Pour enough water into the pot just so pieces are submerged, in a 6 qt. pressure cooker 8 cups was enough.
  • Close the lid and steam valve. Cook on high pressure for 25 minutes.
  • Allow for a natural release which will take about 20 minutes. Lift lid and enjoy marrow.
  • Lift bones out and use a spoon to release or remove the marrow in the middle. Some may have released so you can use a slotted spoon to scoop those out. Add into a small bowl to use as a spread or otherwise.
  • If you want to make and save stock that is left, put a strainer inside a pot to drain the liquid. Pour liquid from pot into jars. If storing in jars make sure they cool completely first, before transferring them into the fridge.
  • After a few hours the fat will rise to the top, skim that off and then use as you wish up to 4 days after that.