How to Cook Bone Marrow Sous Vide | The Tool Shed
How to Cook Bone Marrow Sous Vide
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