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!
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
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