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    Home » Sous Vide

    Sous-Vide Bone Marrow

    Published: Jun 7, 2023 by Zimmy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Sous-Vide Bone Marrow. This dish is a true indulgence, perfectly balancing luxurious ingredients and techniques to create a symphony of flavours that will tantalize your taste buds.

    Four Bone Marrow bones with Garlic Butter Escargot, Tomatoes and Chive Flowers.

    The canoe-cut bones are layered with buttery escargot, tomatoes & onions, then finished with lemon zest, capers, parsley, chives, and chive flowers. The luxurious presentation is sure to impress your guests!

    The flavours were incredible and made some of the tastiest crostini we have ever had!

    Ingredients

    Four canoe bone marrow bones plus ingredients to make Sous-Vide Bone Marrow with Garlic Butter Escargot, Tomatoes and Chive Flowers.
    (This image is missing a few ingredients)
    • Beef centre cut marrow bones
    • Snails/escargots
    • Red onion
    • White balsamic vinegar
    • Salt
    • Freshly ground pepper
    • Cherry tomatoes

    Garlic butter

    • Unsalted butter
    • Olive oil
    • Parsley
    • Garlic
    • Coarse salt

    Preparation

    Sous-Vide the Bone Marrow

    Using the sous-vide stick preheat a large pot of water to 155°F.

    Dry the bone marrow, sprinkle with salt, then transfer to vacuum seal bags ensuring that the bones do not overlap.

    Seal the bags, then use the vacuum pump to remove the air.

    Submerge the bags in the preheated water and cook for 1 hour.

    Two bags of bone marrow submerged in a sous vide water bath.

    Prepare the Snails

    While the bones are being sous-vide, remove the snails from the tin, and drain the liquid. In a small pot of boiling water, quickly blanch the snails for 30 seconds, then place them in a bowl with ice water to wash off brine. Drain water and set aside.

    Prepare the tomatoes and onions

    In a small bowl combine the red onions, white balsamic, and a sprinkle of salt and pepper. Toss to combine and let sit for 10 minutes at room temperature. Add the tomatoes and toss to combine. Set aside until ready to serve.

    Prepare the Garlic Butter

    Place all the garlic butter ingredients into a mini food processor and blitz to combine. Set aside.

    Finish Preparations

    When the bones have finished in the sous-vide bath, carefully remove them from the bag and place them on a sheet pan.

    Preheat the broiler.

    In a small skillet, melt 4 tablespoons of garlic butter over low heat. Add the snails and cook for 3 to 4 minutes until heated through. Keep warm until ready to serve.

    Snails (escargot) getting warmed up in butter.

    While the snails cook, use a blowtorch to char the bone marrow. Alternatively place the sheet pan under a preheated broiler for 3 to 4 minutes to char them.

    Assemble the dish

    Spoon the escargot butter over the bone marrow, sprinkle with the chopped tomatoes & red onions. Sprinkle with capers, lemon zest, chopped parsley & chopped chives.

    A close up of a canoe cut bone marrow with escargots and tomatoes.

    Finish with chive flowers (optional) and serve with garlic toast.

    Enjoy as is or combine a little of everything on the garlic toast for extremely tasty crostini.

    Benefits of Sous-Vide Cooking Bone Marrow

    • Precise sous-vide cooking temperatures will ensure the marrow will not overcook and liquefy. When cooked, marrow should have a buttery, creamy texture also known as “meat butter”
    • Sous vide cooking is a reliable, low temperature method that will prevent the marrow from shrinking.

    Watch how this Sous-Vide Bone Marrow recipe was made here.

    Equipment

    Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set,
    ZWILLING ENFINIGY Electric Salt & Pepper Mill Set, ZWILLING PRO 7 Inch Chef’s Knife and the ZWILLING Bamboo Cutting Board. Proud ZWILLING Canada Ambassador, opinions in the post are always my own.

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    Four Bone Marrow bones with Garlic Butter Escargot, Tomatoes and Chive Flowers.

    Sous-Vide Bone Marrow

    Sous-vide bone marrow with garlic butter escargot, tomatoes and chive flowers.
    This dish is a true indulgence, perfectly balancing luxurious ingredients and techniques to create a symphony of flavours that will tantalize your taste buds. The canoe cut bones are layered with buttery escargot, tomatoes & onions, then finished with lemon zest, capers, parsley, chives, and chive flowers.
    The flavours were incredible and made some of the tastiest crostini we have ever had!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 8 minutes mins
    Total Time 1 hour hr 23 minutes mins
    Course Appetizer
    Cuisine French
    Servings 4 People

    Ingredients
      

    • 4 beef centre cut marrow bones 250g to 300g each
    • Salt
    • 1 x 115g tin of snails/escargots 36-42 count
    • 12 to 16 cherry tomatoes quartered (approximately 1 cup)
    • ¼ cup finely diced red onion
    • 1 tablespoon white balsamic vinegar
    • Freshly ground pepper

    Garlic butter

    • ½ cup unsalted butter at room temperature
    • 1 tablespoon olive oil
    • ½ tablespoon finely chopped parsley
    • 3 to 4 garlic cloves minced
    • ¼ teaspoon coarse salt

    Instructions
     

    • Using the sous-vide stick preheat a large pot of water to 155°F
    • Dry the bone marrow, sprinkle with salt, then transfer to vacuum seal bags ensuring that the bones do not overlap.
      Salt
    • Seal the bags, then use the vacuum pump to remove the air.
    • Submerge the bags in the preheated water and cook for 1 hour.
    • While the bones are being sous-vide, remove the snails from the tin, and drain the liquid. In a small pot of boiling water, quickly blanch the snails for 30 seconds, then place them in a bowl with ice water to wash off brine. Drain water and set aside.
    • Prepare the tomatoes and onions. In a small bowl combine the red onions, white balsamic, and a sprinkle of salt and pepper. Toss to combine and let sit for 10 minutes at room temperature. Add the tomatoes and toss to combine. Set aside until ready to serve.
    • Place all the garlic butter ingredients into a mini food processor and blitz to combine. Set aside.
    • When the bones have finished in the sous-vide bath, carefully remove them from the bag and place them on a sheet pan.
    • Preheat the broiler.
    • In a small skillet, melt 4 tablespoons of garlic butter over low heat. Add the snails and cook for 3 to 4 minutes until heated through. Keep warm until ready to serve.
    • While the snails cook, use a blowtorch to char the bone marrow. Alternatively place the sheet pan under a preheated broiler for 3 to 4 minutes to char them.
    • To serve, spoon the escargot butter over the bone marrow, sprinkle with the chopped tomatoes & red onions. Sprinkle with capers, lemon zest, chopped parsley & chopped chives.
    • Finish with chive flowers (optional).
    • Serve with garlic toast.
    • Enjoy as is or combine a little of everything on the garlic toast for extremely tasty crostini.

    Video

    Keyword bone marrow sous vide, cooking with bone marrow, meat butter, recipe for bone marrow, sous vide bone marrow
    Tried this recipe?Let us know how it was!



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