Sous Vide Bone Marrow with Parsley Salad
A twenty-something Saint Petersburg, Florida resident with a passion for cooking with Anova, learning, creating and living, period. It is my goal to shed light on the affection I have for time spent in the kitchen and to share my recipes and daily eats.
Pro-level cooking techniques made simple.
Ingredients for 2
2 marrow bones, cleaned and soaked (if you prefer) cut lengthwise or crosswise- your butcher will do this for your.
Toasted bread for serving
1 Cup of Parsley, gently chopped to your liking
1 Small Shallot, minced
1 Tsp Olive Oil
Juice from 1/2 Lemon
Salt and Pepper, to taste
Set Anova Sous Vide Precision Cooker to 155°F / 68.3°C
Season bones with salt and pepper. Place bones in a resealable ziplock bag.
Place in water bath and cook for 1 hour.
Prepare the parlsey salad: Combine the parsley and shallot in a bowl. In another small bowl, combine lemon, olive oil and some salt and pepper. Add olive oil-lemon mixture to parsley-shallot mixture after the bones are finished cooking.
Preheat the oven to Broil. When the timer goes off, carefully remove the bones from the water. Discard the ziplock bag and place the bones, cut-side-up onto a foil, or parchment-lined baking sheet, or cast Iron skillet.
When the oven is ready, broil the bones for 2 minutes and immediately remove from the oven.
Serve with toasted bread slices and parsley salad.