Having found popularity on restaurant menus, bone marrow is now making it on to the table at dinner parties and special Sunday lunches. It is very rich with a soft, gooey texture that is best paired with something acidic to cut through the fattiness and something crunchy to complement its softness. Cooking bone marrow sous vide is beneficial as it avoids the high temperatures that can cause the marrow to shrink.
Before serving, the bone marrow can be quickly grilled under a very hot grill or blowtorched for an added charred flavour.
Serve bone marrow with something tangy such as onion marmalade or Gentleman’s relish to cut through the intense richness.
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