In recent years, bone marrow has appeared with increasing regularity on restaurant menus and the trend has now started to spread amongst home cooks. Bone marrow is a great ingredient to serve at a dinner party or special Sunday lunch. It is best paired with acidic and crunchy ingredients, which will offset its rich flavour and gooey texture. Because sous vide is a reliable low temperature cooking method, it is a good way to cook bone marrow, which can shrink when cooked at a high temperature.
- 2 pieces of bone marrow, centre cut approx. 10 cm in length
- Submerge the bone marrow in cold water and leave for 1 hour to remove any impurities.
- Preheat the water bath to a temperature of 68⁰C.
- Remove the bone marrow from the water and pat dry with kitchen paper.
- Season with salt and seal inside a vacuum bag. Make sure that the two pieces do not overlap.
- Place the bag in the water bath and leave to cook for 1 hour.
- Take the bone marrow out of the bag. It is now ready to serve.
To give the sous-vide bone marrow a charred flavour, place it under a very hot grill for a short time or briefly apply a blowtorch to the surface.
You could serve bone marrow in the traditional way with chopped parsley, shallots and capers. You might like to add some breadcrumbs for a bit of crunch.
Alternatively, to cut through the intense richness of the bone marrow, try serving it with a tangy accompaniment, such as onion marmalade or Gentleman’s relish.
You can also use sous-vide bone marrow in other dishes, such as Richard Corrigan’s hearty Hand-chopped rump steak burger with peppered bone marrow or Robert Thompson’s deliciously rich Roasted sirloin of beef with a bone marrow sauce, salisfy, mushrooms and red wine shallots.
Recipe courtesy of www.greatbritishchefs.com