Bone Marrow Mash with Beef Organs

Elevate your comfort food repertoire with this rich, unapologetically nutrient dense twist on a classic...bone marrow mashed potatoes. 

Bone marrow is abundant in fat soluble vitamins A, D, E and K2 that support immune resilience, skin elasticity and joint health. It’s also one of the most concentrated sources of glycine, the calming amino acid essential for detoxification, restful sleep and tissue repair.

Perhaps most intriguing of all, marrow, and animal fats more broadly, deliver the dietary cholesterol that forms the raw material for our sex hormones. While the body synthesises around 80% of the cholesterol it needs, the remaining 20% comes from foods like butter, eggs and this ancient delicacy, nutrient-rich animal fats our ancestors prized for vitality and reproductive health.

This dish isn’t merely indulgent. It’s a celebration of bioavailable nourishment, hearty, mineral rich and startlingly affordable. (A marrow bone often costs just a few pounds, and the roasted bone can be simmered into broth later in the week.)

Serve it alongside a seared steak, spoon it over braised greens, or let it shine as the centrepiece of your table, proof that comfort food can be both soul warming and deeply restorative.

Ingredients

• 800g- 1Kg baking potatoes, peeled and cut into chunks
• 1 organic bone marrow, washed and pat dry
• A generous knob of butter
• 2 tbsp Organised
• 100ml organic raw milk
• Salt & pepper to taste 

Method

1. Add the bone marrow to a baking tray and place in the oven at 180 degrees Celsius for 25 minutes. At this point you should start seeing lots of oil oozing out of the bone.
2. Remove from the oven and let it cool down slightly until you can handle it with your hands. With a teaspoon or a knife scoop out the marrow from the middle of bone. Transfer it to a bowl and using a spoon mash it down.
3. While the bone is in the oven add the potatoes to a large pot and cover with plenty of boiling water. Season with a generous pinch of sea salt. Cover with a lid and let the potatoes boil for 20-25 minutes until they are very soft and starts to fall apart. Drain and place back into the pan.
4. Add in the butter, bone marrow, milk, Organised, salt and pepper. Start mixing everything using a fork then continue with a potato masher or hand blender until you have a creamy and fairly smooth consistency.
5. Cook the steak to your personal taste. If you are cooking the spring onions add 2 spring onions cut in half lengthways. Grill or panfried the spring onions on each side for 2-3 minutes.
6. Serve the steak with the bone marrow mash potato and spring onions or vegetables of your choice.