Bone marrow contains several health-promoting compounds, including collagen, conjugated linoleic acid, glycine, and glucosamine. Bones in meat dishes are usually tossed away after eating up all the flesh around them. Not many know that bone marrows are cooked as a delicacy in many cuisines around the world.
Bone marrow is a type of soft tissue in the center of bones. It’s most concentrated in the spine, hip, and thigh bones. Within the hard shell of the bones, lies soft, juicy bone marrow that tastes as delicious as the flesh outside, maybe better.
While research is limited on the health benefits of bone marrow itself, these compounds have been linked to decreased inflammation, better skin health, and improved joint function.
Bone marrow is a fatty tissue located in the center of bones. It is made up of stem cells that turn into blood cells inside the body when ingested. Bone marrow is spongy in texture and buttery in taste. Bone marrow is very safe to consume when the meat reaches a safe temperature. Bone marrow is high in calories and fat.
Watch the video to see how soft the bone marrow is once it is completely cooked.
Here is the step by step process for Mutton bone soup:
Take a pressure cooker, add 2 tbsp oil
Then add 1 finely chopped onion. Now add 1 tbsp ginger garlic paste and saute for few seconds.
Then add 1 tomato and give it a mix.
Add 2 sprigs of curry leaves, mix well and add 400 gms mutton bone.
Now add 1 tsp turmeric,
3 cups of water, salt to taste, and mix everything well.
Cover the cooker and cook for 12 to 15 whistles.
In the meantime, take a pan add 1 tbsp coriander seeds, 1 tbsp peppercorns,
1 tsp cumin seeds, 1 tsp fennel seeds,
1 red chilli, and dry roast them for few seconds. Cooldown completely and make a fine powder.
Now open the pressure cooker, adjust water,
add handmade powder and mix well.
Bring this to a boil and finally add 3 tbsp coriander leaves.
Serve this as soup or with rice.
Serve with Love