Sous Vide Elk Bone Marrow

68°C (154.4° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Introduction

Elk bone marrow is firmer than beef marrow, but still silky smooth and buttery, with a slight gamier taste. I used femur bones that were sliced in half and some that were not. The bones sliced in half had better flavor (more caramelization at the end), but if you choose to go with uncut bones, make sure to double your sous vide time, as it takes longer for the marrow to come to temperature!

Ingredients

  • 8 (3-4 inch long) pieces elk marrow bones, cut in half lengthwise
  • Fine grain sea salt
  • Freshly ground black pepper
  • Coarse gray sea salt (sel gris)

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Introduction

Elk bone marrow is firmer than beef marrow, but still silky smooth and buttery, with a slight gamier taste. I used femur bones that were sliced in half and some that were not. The bones sliced in half had better flavor (more caramelization at the end), but if you choose to go with uncut bones, make sure to double your sous vide time, as it takes longer for the marrow to come to temperature!

Directions

  1. Preheat a Nomiku water bath to 68°C (154°F).
  2. Season the bone marrow with a pinch of fine grain sea salt.
  3. Seal the marrow bones using a vacuum sealer. Sous vide the marrow bones for 1 hour 30 minutes (or 2-1/2 to 3 hours if the bones are uncut).
  4. After 1 hour 30 minutes, remove the bones from the water bath.
  5. Preheat the broiler on high for 5 minutes. Place the marrow bones on a baking sheet with the cut side facing up. Place the baking sheet in the oven 5 to 6 inches from the heat and broil for 5 minutes. Alternatively you could quickly torch the bone marrow.
  6. Serve the bone marrow with freshly ground black pepper and coarse gray sea salt.

Comments

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