Umami is one of the five basic tastes alongside sweet, sour, salty, and bitter. Umami refers to savory flavors, like meat, fish, and cheese. People who do not enjoy bone marrow typically cite the fattiness and richness of the dish as being too much for them. Many people really enjoy bone marrow, though. Bone marrow is typically the marrow from a cow, but you can also find lamb, buffalo, or caribou marrow as well. Each animal will have unique notes, but the texture and complexity of the different bone marrows will be more or less identical. [3] X Research source
If you’re buying bones to prepare the marrow at home, ask your butcher to cut the bones for you. Most people cut the bones vertically, but you can also cut the bone into horizontal sections to make 1–2 in (2. 5–5. 1 cm) discs.
Let the bone marrow cool for a few minutes before you serve it.
Notice that the bone marrow is gone when you strain the ingredients? The marrow melted! That rich flavor is now infused in your broth. Try a spoonful on its own—it’s delightful. There are a few other ways to cook bone marrow, but eating it alone and turning it into a broth are easily the most popular options.
Back in the day, aristocrats and wealthy nobles actually owned specific spoons designed to fit inside of the bone and scoop out as much marrow as possible![8] X Research source You aren’t violating any social norms by handling the bone itself by hand while you scoop the marrow out. It can be kind of awkward to scoop the marrow out with the bone rolling back and forth.
Want to get really fancy? Toast some garlic bread and spread the marrow on that. The crunchy garlic flavor pairs extremely well with the soft, meaty flavor of the marrow.
This is why people with blood disorders or cancer often need bone marrow transplants—the healthy marrow can help produce new cells to replace the damaged ones.
