We have a special recipe from one of our earliest and most enthusiastic Nommers–@bonerep!
One day, he asked us (very appropriately, considering his handle!) if we had ever tried sous viding bone marrow. We hadn’t, and so he took it upon himself to experiment. The results look amazing (affectionately calling it “God’s Butter”). If you’re looking to really wow your family and friends this holiday, this is how.
Check out bonerep’s full recipe and guest blog post below. Happy eating!
I’m @bonerep and I sous vide and eat “Paleo”. Paleo is a diet based on “Caveman” food. There are varying degrees of what’s accepted or not in the Paleo diet—some more extreme than others. I’m a middle of the road kinda guy. I allow myself, in small quantities, Polenta, Blue Cheese, and dried fruit. Of course on cheat days (3-4 times a month) Anything goes!!
That being said, I’ve had my Nomiku for about a year now, and have enjoyed applying it to Paleo foods. Lamb and Pork shanks and beef and pork cheeks to name a few.
One of the things I really enjoy is Beef Bone Marrow. It’s a tasty appetizer, an indulgent garnish, and a wonderful seasoning for steaks, soups, and burgers. I did my research and found very little on the internet about sous vide marrow.
After a little trial and error I came up with this recipe:
Cook time: 1 hour sous vide
Yields: 2 servings
- 2-4 Beef Femur bones cut length wise 4 to 4.5 inch long
- Pinch of Kosher salt and pepper
1. Set Nomiku water bath to 68°C (154.4°F)
2. Cut bone marrow lengthwise and season with a pinch of salt and pepper
3. Either use the water displacement method to seal the marrow or a vacuum-sealer. In this case, a sealer is recommended.
4. Sous vide the sealed marrow for 1 hour
5. If serving as an appetizer, remove from the bag and quickly torch. Parsley, capers, and a pinch of salt and/or roasted garlic can be added. Use a spoon to scoop out and enjoy!
6. If serving as a seasoning or garnish, scoop out the marrow, place in a covered container and place it in the freezer (can be kept for up to a month). Once firmed up, use a fork to break up the marrow into small granules to use as seasoning, or allow it to freeze completely and use it as a substitute for butter for sous vide. The granules are so fine that they will melt instantly when placed in a bag and sous vide with a protein, like steak.
7. Alternatively, serve with the pesto (below) to cut through the richness and fattiness of the marrow
- Basil Pesto sauce
- 2 oz toasted pine nuts
- 3 cups fresh basil
- 1 handful of Cilantro
- Salt and pepper to taste
- 3 tsp lemon juice
- Olive oil
- Fresh Thai chili or red pepper flakes. (Optional)
Place all ingredients in a blender and add olive oil and blend until smooth. You can use this as a base for the plate or place a little on top of the marrow.
If waiting to serve at a later time, put the sealed marrow in an ice bath, then freeze, and place back in a warmed water bath to retherm, then torch.
I hope that those of you who Nomiku will try this treat!!!