Sous Vide Bone Marrow
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
2 large beef marrow bones, split lengthwise
Kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 155°F (68°C).
Place the bones in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Remove the bones from the bag and place on a broiler-safe baking sheet, marrow side up. Season with salt and pepper. Heat broiler to high.
Broil the bones until the marrow is golden brown, about 2 minutes. Serve.