Sous-Vide Bone Marrow

Sous-Vide Bone Marrow. 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

• 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.

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.

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.

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.

Related Recipe

You may also like this recipe for Popcorn with Bone Marrow Garlic Butter

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.

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

  

1x2x3x

• 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

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