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Slow-Cooked Bone Marrow with Gremolata

Name: Slow-Cooked Bone Marrow with Gremolata
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Ingredients: 12 cups of cold water; 0.25 cup of Diamond Crystal kosher salt, plus more for seasoning; 8.5 lb of high-quality beef marrow bones, cut lengthwise; 5 Tbsp of minced shallots; 0.25 cup of chopped fresh flat leaf parsley; 3 Tbsp of extra-virgin olive oil; 2 Tbsp of apple cider vinegar; 5 pitted of Kalamata olives, chopped; 2 cloves of garlic, minced; 1 tsp of grated lemon zest; 0.25 tsp of flaky sea salt; 0 of Baguette or other toasted bread, for serving

Carlene Thomas RDN

March 10, 2023

It’s easier than you think to make rich bone marrow dishes at home. Use your Anova Precision Oven’s sous vide mode and steam to cook the marrow to the perfect consistency, then switch it to a high-heat bake to add roasted flavor. Top the marrow with gremolata for serving. An ingredient note: The quantity of marrow varies from bone to bone. This recipe calls for 8 1/2 pounds of bone marrow bones, which, when we made it, yielded about 2 1/2 cups of marrow. With this in mind, the listed serving size is highly flexible. You can always talk to your butcher about serving sizes and request the bones be cut lengthwise for easy serving. I prefer to soak my marrow bones in a salt water brine for 1 hour before cooking to remove impurities. You can skip this step if you’d prefer.

Serves

Prep Time

01:00

Cook Time

01:10

316

Ingredients

12 cups

cold water

¼ cup

Diamond Crystal kosher salt, plus more for seasoning

8.5 lb

high-quality beef marrow bones, cut lengthwise

5 Tbsp

minced shallots

¼ cup

chopped fresh flat leaf parsley

3 Tbsp

extra-virgin olive oil

2 Tbsp

apple cider vinegar

5 pitted

Kalamata olives, chopped

2 cloves

garlic, minced

1 tsp

grated lemon zest

¼ tsp

flaky sea salt

Baguette or other toasted bread, for serving

Steps

1. Prepare Brine

In a large, deep vessel, whisk together the kosher salt and water (see note).

2. Soak Bones

Add the marrow bones and let sit at room temperature for 1 hour. Drain and discard brine.

3. Preheat Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 155°F

Heat: Rear

4. Season

Pat the bones dry with a paper towel. Place on two sheet pans. Season with additional kosher salt.

5. Cook Low and Slow

Rack

Transfer to the oven and cook until tender, 1 hour.

Sous Vide Mode: On

Steam: 100%

Temp: 155°F

Heat: Rear

01:00 Timer

6. Switch to High Heat

Rack

Continue to cook at a higher temperature until the marrow browns, has a bit of visible liquid on top and is spoonable. The timer will start when the oven switches stages. Don’t worry if it takes close to the full 10 minutes to heat; remove the marrow when the timer goes off.

Sous Vide Mode: Off

Steam: 100%

Temp: 400°F

Heat: Top

00:10 Timer

7. Make the Topping

Meanwhile, make the gremolata: In a medium bowl, stir together the shallots, parsley, olive oil, vinegar, olives, garlic, lemon zest, and flaky salt.

8. Serve

When the marrow is finished, transfer to a serving platter and sprinkle with the gremolata. Serve with a baguette or toast.