Beef Marrow: Love it or hate it - it's good for you!

Anthony Bourdain once called marrow "God's butter". I won't argue, because it's totally droolworthy.
I LOVE it. Some don't. Some have no idea what I'm talking about because bone marrow isn't really enjoyed that much in North America. It's popular in Middle Eastern, Indian and French cuisine among others.

For those who don't know much about marrow, it's basically a jelly like substance that fills the core of a bone. It's packed with vitamins, minerals, Omega 3 fatty acids and lipids which are all essential for a healthy diet.

Eating marrow improves brain function as well as the strength of our teeth and bones. It's also been known to speed up recoveries with illnesses and  improve overall health of the immune system.

Head down to your local butcher or fresh grocery market for a few nicely cut bones and let's get down to roasting because it's just THAT damn delicious!

Ingredients
4 pieces Beef marrow bones
2 tbsp Olive Oil
1 tsp Black pepper, cracked
1 tsp Sea salt
(3 tbsp vinegar and 2 cups water for soaking)

Instructions
Preheat oven to 450C. In the meantime, place bones in a bowl with vinegar and water for 10 minutes, then rinse (helps to clean blood from bones). Line a baking sheet with aluminium foil, then place bones next to each other on sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 15-20 minutes.

Try smearing some across toasted bread.

Enjoy!