Popcorn with Bone Marrow Garlic Butter
Roasted beef center-cut bone marrow lends a rich, 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.
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!
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Video
Notes
The actual amount of marrow varies from bone to bone. You may want to add an additional bone or two if you prefer a richer umami flavour.
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