When most Filipinos think of bone marrow, they think of Bulalo (bone marrow soup) and probably that little throbbing pain at the back of the neck after eating too much of it. We know bone marrow contains a high percentage of fat but, it also packs a lot of nutrients and minerals. This is why its broth is considered as a healthy and healing meal in many cultures, and surprisingly, even professional basketball teams.
Bone marrow is a great source of omega-3 fatty acid, essential for proper brain function. It is also a good source of glycine, an amino used to make and repair other proteins in the body. Bone marrow contains important micro elements: selenium, magnesium, calcium, iron, phosphorous, zinc, manganese as well as collagen for rebuilding damaged tissues and intestinal lining.
Knowing how fatty it is or how healthy it can be is not the only reason we expect you to have mixed feelings about bone marrow. The uncertainty, we believe, will come in deciding how to cook it. 🙂 Because really, how can you ignore its rich flavor and unique texture which this food critic aptly described as meat butter.
Take a look at what our butchers have to say about bone marrow and the recipe you ought to try.
Q: Why do butchers recommend Bone Marrow?
A: We recommend bone marrow because of the rich flavor and nutrients we can get from it. It’s like butter that melts in your mouth. This texture in addition to the beefy flavor is why most of us call it “meaty butter”. Bone marrow is also rich in vitamins and minerals that our bodies need to prevent infections. It is especially good for pregnant women.
Q: What food or recipes could this part be used for?
A: You can use bone marrow as an additional ingredient for your soup recipes, the buttery taste will make your soup creamier. You can also have Roast Bone Marrow recipes, served as an appetizer with freshly baked bread or Skyflakes as a twist.
Q: How do you prepare it?
A: The first step is to ensure that all meat residue are removed from the marrow before placing it in a vacuum pack. It is important to use a vacuum pack to keep it completely sealed. Store the bone marrow in a refrigerator to maintain its quality and flavor and not just in a chiller. For defrosting, place the frozen bone marrow in a chiller for not more than 5 minutes before preparing it for grilling/roasting. At home, you can also place the bone marrow in a bowl of ice water and 1 teaspoon of salt per cup of water and refrigerate for 12-24 hours to ensure the blood is completely removed from the marrow before grilling.
Q: What is your favorite bone marrow recipe?
A: Our favorite bone marrow recipe is the Roasted Bone Marrow with salad on the side which is the simplest recipe. First step is to butter the marrow before roasting by coating it with flour and drizzling it with butter to create a crispy coating. Preheat the oven to 450°F. Place the marrow bones on a tray and roast until the bones are slightly browned, for about 20 minutes. Serve immediately with bread, and a green salad on the side. You can also choose to garnish it with crunchy garlic bits, to compliment its buttery flavor.
Q: How much is the bone marrow in Meat Depot?
A: Bone marrow is Php 200 per piece.
Meat Depot currently has 2 branches:
815 Banawe st.,