January 19th is National Popcorn Day, so we thought we would make one of our favourite popcorn toppings – Roasted Bone Marrow and Garlic Butter!
Roasted beef center-cut bone marrow lends a rich, umami flavour and velvety texture to a luscious garlic butter infusion. The popcorn is popped in olive oil on the stovetop. The result is a sophisticated, yet comforting treat that combines the crunch of popcorn with the luxurious taste of bone marrow and the aromatic essence of garlic.
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Ingredients
- Beef center-cut bone marrow bones, canoe cut and pat dried
- Salt and pepper
- Butter
- Garlic cloves
- Olive oil
- Popcorn kernels
- Fresh parsley
Instructions
Preheat your oven to 425°F
Place the bone marrow bones on a baking sheet, sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes or until the marrow is starts to bubble and is soft and easily scoopable.
While the bone marrow is roasting, prepare the garlic butter. In a small saucepan over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 1-2 minutes. Remove from heat and set aside.
Once the bone marrow is done, carefully scoop out the soft marrow and add it to the garlic butter mixture. Mix well until the bone marrow is fully incorporated into the butter. Lastly, stir in the parsley.
In a large pot, heat the olive oil over medium heat. Add popcorn kernels, cover with a lid, and shake the pot occasionally until the popping slows down (about 3-4 minutes).
Drizzle the bone marrow garlic butter mixture over the popcorn and toss gently to ensure even coating. Serve in individual paper bags or bowls.
Season with additional salt, pepper, and extra parsley to taste. Serve immediately and enjoy!
Watch how this recipe was made here.
FAQ’s About Bone Marrow
The reddish hue often observed in roasted bone marrow is not actually blood but rather myoglobin, a protein that gives the marrow its colour.
When bone marrow is roasted, myoglobin can take on a reddish tint, which may be mistaken for blood. It’s important to note that this substance is not harmful and is safe to consume. In fact, myoglobin carries flavour and contributes to the overall taste of the marrow.
If you’re unsure about the colour or concerned, you can ensure the bone marrow is properly cooked by following recommended roasting times and temperatures. Additionally, if you prefer a lighter colour, you can blanch the bone marrow before roasting (see next FAQ) to reduce myoglobin content and potential discoloration.
Soaking bone marrow in salt water is not strictly necessary, but it can be a step taken to remove any potential impurities or residual ‘blood’ (see FAQ above). The process, known as “blanching,” involves soaking the bone marrow in salt water for a period of time, typically 1-2 hours.
Here’s a simple blanching process:
Prepare Salt Water Solution: Dissolve a generous amount of salt in cold water. Use roughly ¼ cup of salt for every quart of water.
Soak the Bone Marrow: Place the bone marrow in the salt water solution and let it soak for 1-2 hours in the refrigerator.
Rinse Thoroughly: After soaking, rinse the bone marrow under cold running water to remove any remaining salt.
Blanching can help reduce any potential gaminess and improve the overall flavour of the bone marrow. However, some cooks prefer to skip this step, as the flavour of the marrow is a matter of personal preference. If you enjoy the natural, unaltered taste of bone marrow, you can choose to roast or cook it directly without soaking.
Related Recipe
You may also like this recipe for Sous-Vide Bone Marrow crostini.
Equipment Used
This was cooked on the Hestan Home Dual Fuel Range and made in the Hestan Culinary 5-qt Copper Induction Dutch Oven and the NanoBond Butter warmer. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Popcorn with Bone Marrow Garlic Butter recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Popcorn with Bone Marrow Garlic Butter
Ingredients
- 2 beef center-cut bone marrow bones 11" canoe cut, pat dried
- Salt and pepper
- ½ cup butter
- 3 garlic cloves minced
- ¼ cup olive oil
- ½ cup popcorn kernels
- ½ tablespoon fresh parsley chopped, plus extra optional
Instructions
- Preheat your oven to 425°F
- Place the bone marrow bones on a baking sheet, sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes or until the marrow is starts to bubble and is soft and easily scoopable.
- While the bone marrow is roasting, prepare the garlic butter. In a small saucepan over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 1-2 minutes. Remove from heat and set aside.
- Once the bone marrow is done, carefully scoop out the soft marrow and add it to the garlic butter mixture. Mix well until the bone marrow is fully incorporated into the butter. Lastly, stir in the parsley.
- In a large pot, heat the olive oil over medium heat. Add popcorn kernels, cover with a lid, and shake the pot occasionally until the popping slows down (about 3-4 minutes).
- Drizzle the bone marrow garlic butter mixture over the popcorn and toss gently to ensure even coating. Serve in individual paper bags or bowls.
- Season with additional salt, pepper, and extra parsley to taste.
- Serve immediately and enjoy!
- Rate this Recipe: Please take a moment to rate this recipe below. We would greatly appreciate it!
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