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.
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Ingredients for 2
2 marrow bones, cleaned and soaked (if you prefer) cut lengthwise or crosswise- your butcher will do this for your.
Salt
Pepper
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
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to 155°F / 68.3°C
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Step 2
Season bones with salt and pepper. Place bones in a resealable ziplock bag.
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Step 3
Place in water bath and cook for 1 hour.
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Finishing Steps
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Step 0
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.
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Step 1
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.
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Step 2
When the oven is ready, broil the bones for 2 minutes and immediately remove from the oven.
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Step 3
Serve with toasted bread slices and parsley salad.