Bone marrow prep & Jonathan's marrow spread

Hopefully when the Sun was in Capricorn you made a batch of beef stock. Here's my own recipe. If you were lucky or if you asked, some of those bones were marrow bones. You want to keep the marrow instead of skimming it away in the stock and tossing it out. Here's what to do with it. If you aren't making stock and have marrow bones, you can always roast the marrow directly in the bones as in this recipe.

Bone marrow preparation

1. Scoop out marrow from marrow bones. This process is quite easy if the bones have soaked in water for an hour.

2. Put marrow in container and cover with water and a dash of white vinegar if you have it. Let soak several hours. This will get most of the blood out.

3. Let marrow drain through a strainer. If you are not fussy (I am), proceed to step #4. If you are fussy or if you are preparing this dish for company, I recommend forcing the marrow through a sturdy strainer with the back of a spoon. This is because there are occasionally small bits of bone in the marrow. It depends on the bones. Some do, some don't.

4. After you've drained and strained the marrow, put it in a large piece of plastic wrap. Now make a log of it by squeezing the marrow into shape and forming the plastic around it. Squeeze the marrow in the plastic and get as much of the liquid out as you are able. This will get the last bits of blood out. Now freeze until ready to use. Marrow can be used with steaks and their sauces, some risottos, or in this bone marrow spread.

Jonathan's bone marrow brain power spread

Ingredients
Bone marrow as above
Rosemary, fresh if possible
Sage, fresh if possible
Red wine vinegar
Sea salt, a coarse variety or best is fleur de sel
Pepper, freshly ground