Bone Marrow; Prep and Cooking

Was looking for some tips or help on preparing bone marrow. I don't know if I should try it sous vide or in the oven, but I'm looking to serve it as an appetizer with some toast and a sharp salad.

I'd like to get a crust on the top of the marrow.

Some tips I've heard are:

1) soak it in cold water over night, (possibly, with salt added) to pull the blood out of the marrow.

2) dust the top with flour to get a brown crust.

If anyone has any other tips, like roasting temperature (I've heard anywhere from 350 to 450...) Please chime in!

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Comments

bkeene12

I did mine under a screaming hot broiler, adjusting the rack to get it as close as possible to the element- the bones were room temp and already split vertically to make them "easier" to eat. The butcher suggested it instead of the more traditional "dig-it-out" Osso Bucco style. I'm not sure if he used a salt brine on the bones or not.

anthony_34093

I like to brine in salt water 2-3 days. Replace water each day. Definitely agree with Bobby that you should ask for them split. I've heard you can sous vide them but I've never done it.