Lipavi N15 polycarbonate racks–super convenient, durable, rust free.
Level of difficulty 2.25
Preheat your sous vide bath to 140 F/60 C.
When the interval has elapsed, either proceed to finishing the dish OR conserve the marrow bones for future use. If your plan is to postpone service until a later date, safe handling procedures require the sealed packages be shocked in iced water until they achieve 70 F/21 C and then refrigerated at 40 F/4 C. The sealed portions can be safely refrigerated for at least two weeks. On the day of service, reheat in a 140 F/60 C sous vide bath for a minimum of two hours to re-soften the marrow.
Preheat the oven to 350 F/176 C. Cut the baguette on the bias to create slices of the desired length.
Toast or grill the slices until they are crisp and well browned. Set aside.
Remove the pouches from the bath. For ease of handling, allow to cool for five minutes.
Remove the bones from the pouches. Use a long slender knife to loosen the marrow from the inside of the bone.
With a little practice, the sections of marrow will come out in one piece. But not always. Desirable, but not essential.
Set aside to keep warm. Roast the bones in the oven until they darken.
Service options: It’s all good!
For the purist, the perfectly intact section of marrow creates a stunning visual effect—a classic, slightly sinful appetizer.
Another, slightly less esoteric model–the marrow is coarsely broken apart and distributed evenly over the crisped baguette.
Or, of course, you can have it both ways!
A little bit of apple slaw creates a sweet and slightly acidic counterpoint.
Double barreled excellence! We added a little bit of pepper vinegar to the slaw for this presentation.
Still another version!
After allowing to cool, the marrow can be spread on the baguette like butter, lightly seasoned and baked.