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Carnivore

Umami Beef & Bone Marrow Skewers with Black Garlic-Rosemary Glaze

Succulent cubes of beef sirloin, interspersed with luxurious bone marrow, are skewered and broiled to achieve a glorious, charred exterior. A deeply complex glaze, featuring the fermented sweetness of black garlic, aromatic rosemary, and the savory depth of rendered duck fat, is brushed on during a final roast, creating an intensely flavorful and satisfying snack.

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Umami Beef & Bone Marrow Skewers with Black Garlic-Rosemary Glaze
2g
net carbs
45g
protein
70g
fat
840
kcal
The keto read
2g net carbs per serving

Succulent cubes of beef sirloin, interspersed with luxurious bone marrow, are skewered and broiled to achieve a glorious, charred exterior. A deeply complex glaze, featuring the fermented sweetness of black garlic, aromatic rosemary, and the savory depth of rendered duck fat, is brushed on during a final roast, creating an intensely flavorful and satisfying snack.

Ingredients

4 servings
Beef sirloin200 g
Bone marrow60 g
Black garlic3 cloves
Shallot1 tbsp
Fresh rosemary0.5 tsp
Rendered duck fat30 g
Red wine vinegar1 tsp
Beef bone broth30 ml
Flaked sea saltto taste
Freshly ground black pepperto taste
Bamboo skewers4 ea

Method

1
Preheat your oven's broiler to high. Thread the beef sirloin cubes and bone marrow cubes alternately onto the soaked bamboo skewers. Season generously with flaked sea salt and freshly ground black pepper.
2
Arrange the skewers on a wire rack set over a baking sheet (this allows fat to drip and promotes even charring).
3
Broil the skewers for 3-4 minutes per side, turning once, until a dark, flavorful crust develops on the beef and the marrow begins to soften and render. This intense heat creates a robust Maillard reaction.
4
While the skewers broil, prepare the black garlic glaze: In a small saucepan, gently melt the duck fat over low heat. Add the mashed black garlic, minced shallot, and minced rosemary. Sauté gently for 2 minutes until fragrant.
5
Stir in the red wine vinegar and reduced beef bone broth. Simmer for 1 minute until the glaze slightly thickens and combines. Remove from heat.
6
Reduce oven temperature to 200°C (400°F). Remove the skewers from under the broiler. Generously brush the black garlic-rosemary glaze over all sides of the beef and marrow.
7
Return the skewers to the oven and roast for an additional 4-6 minutes, basting once more halfway through, until the beef reaches your desired doneness and the glaze is beautifully caramelized and sticky.
8
Serve the skewers immediately, allowing the rich aromas to envelop you.
The keto read

Why this lands at 2g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 2g net carbs against 45g protein and 70g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Umami Beef & Bone Marrow Skewers with Black Garlic-Rosemary Glaze keto?▾
Umami Beef & Bone Marrow Skewers with Black Garlic-Rosemary Glaze has 2g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Umami Beef & Bone Marrow Skewers with Black Garlic-Rosemary Glaze?▾
840 calories, 45g protein, 70g fat, and 2g net carbs per serving.

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