i have frozen raw beef femur in my freezer. they’re sliced lengthwise. when thawed i put two halves at a time on a sheet pan, salt and pepper and roast 15-20 minutes at 350. i split the marrow between spreading on baguette slices to make crostini and using as a condiment with which to top each steak when i take it off the grill to rest. the rendered tallow and marrow fat i mix 50/50 with butter and use to roast fingerling potatoes and cippoline onions.
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