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!)

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Recipe Temp 155 F / 68.3 C
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We call bone marrow “meat butter" and now, with the Anova Sous Vide Precision Cooker, it's a little to easy to have meat butter on hand all the time. While it’s warm, spread it on toasted crostini and serve it with fresh parsley and pickled onion, or your favorite accoutrements.

Ingredients for 4

  • 2 large beef marrow bones, split lengthwise

  • Kosher salt and freshly ground black pepper


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 155°F (68°C).

  • Step 2

    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.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      Broil the bones until the marrow is golden brown, about 2 minutes. Serve.

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155 F / 68.3 C Recipe Temp
Recipe Time
Prep Time