Bone marrow butter Fondant potatoes with Miso Caramel Glaze
Made this post in another community but wanted to post in here as it’s more applicable since these are Sous Vide fondant potatoes. Made these last night with SV ribeyes. Cooked for 90 min at 185f. 👨🍳
by bbsticks101
15 Comments
BlueLo2us
Recipe?
No-Window-7657
Those look beautiful! So you did them in the sv then seared them?
m_faustus
Yeah, we need a recipe for that one.
Ceezeecz
Gorgeous. I just made beef stock so I have tons of bone marrow.
murf_milo
Every time my wife shows me that picture I think they are scallops.
Numerous-Meringue-16
Get in my belly
VanPaint
5 tater tots? Cooking for one?
DichotimusRex
Quit reading replies and post the recipe. The suspense is killing me.
SecretlyHiddenSelf
Glorious.
Deep_Worldliness3122
Its making me angry about how bad I want this recipe
Dry-Procedure-1597
I wonder at what stage do you add miso? Searing?
CosmicBallot
The recipe!
bbsticks101
Full recipe! Apologize if this is way too much lol.
Potatoes – 4 large Russet potatoes (fluffy texture) or Yukon gold (creamier my favorite) – 2-3 tbps unsalted butter (small cubes) – 2 tbsp rendered beef fat or 1/2 cup of beef stock (I prefer beef fat as it adds more complexion and aids in caramelization. If using stock add an extra tbsp of butter to make up for lost fat) – 4 garlic cloves roasted and mashed – 2 sprigs of thyme – 1 sprig of rosemary – 1/2 tsp of salt – 1/2 tsp of white pepper
Bone marrow butter – 2 bone marrow ( if going to butcher ask to cut into 2 inch pieces) – 2 softened tbsps of unsalted butter – 1/2 tsp of lemon zest – 1/2 tsp of salt – 1/4 tsp of black pepper – 1/2 tsp of Worcestershire sauce – 1 tsp of finely chopped chives
Garnish ideas: Fried shallots, microgreens, chives or parsley
Directions: 1. Slice each large potatoes into 2 or 3 round pieces and then using a 2 inch cookie cutter cut the rounds making sure they’re roughly the same size. Save scrapped potatoes remains to make this recipe again😍
2. Preheat oven to 425f for bone marrow
3. Place potatoes in vacuum seal bag with butter, beef stock or fat, roasted garlic, thyme, rosemary, salt, and white pepper. Seal bag and SV for 185f for 90 minutes. (Fork should easily poke through potato when finished)
4. On a baking sheet Put bone marrow in oven for 15 minutes until marrows soft. Scoop out marrow into a bowl and mix in all bone marrow related ingredients and mix until combined. Set aside
5. In a saucepan over medium heat, dissolve sugar and water until golden. Reduce heat and whisk in miso, soy, rice vinegar and butter. Simmer for 2 min and then remove heat.
6. Remove potatoes and dryyyyy (very important). Heat pan over medium high heat with spoonful of bone marrow butter. Sear potatoes for about 2 minutes on both sides and then plate. Drizzle miso caramel glaze and spoon bone marrow over potato.
7. Garnish ( I feel like fried shallots would be fire)
Any questions please let me know!
Ceezeecz
I have absolutely everything sitting in my kitchen and I take that a sign I should make this tonight. To hell with risotto and rock shrimp.
The recipe is now sitting safely in Paprika.
Ceezeecz
I can think of a bazillion things to use that glaze on. Super recipe.
15 Comments
Recipe?
Those look beautiful! So you did them in the sv then seared them?
Yeah, we need a recipe for that one.
Gorgeous. I just made beef stock so I have tons of bone marrow.
Every time my wife shows me that picture I think they are scallops.
Get in my belly
5 tater tots? Cooking for one?
Quit reading replies and post the recipe. The suspense is killing me.
Glorious.
Its making me angry about how bad I want this recipe
I wonder at what stage do you add miso? Searing?
The recipe!
Full recipe! Apologize if this is way too much lol.
Potatoes
– 4 large Russet potatoes (fluffy texture) or Yukon gold (creamier my favorite)
– 2-3 tbps unsalted butter (small cubes)
– 2 tbsp rendered beef fat or 1/2 cup of beef stock (I prefer beef fat as it adds more complexion and aids in caramelization. If using stock add an extra tbsp of butter to make up for lost fat)
– 4 garlic cloves roasted and mashed
– 2 sprigs of thyme
– 1 sprig of rosemary
– 1/2 tsp of salt
– 1/2 tsp of white pepper
Bone marrow butter
– 2 bone marrow ( if going to butcher ask to cut into 2 inch pieces)
– 2 softened tbsps of unsalted butter
– 1/2 tsp of lemon zest
– 1/2 tsp of salt
– 1/4 tsp of black pepper
– 1/2 tsp of Worcestershire sauce
– 1 tsp of finely chopped chives
Miso Caramel Glaze
– 1/4 cup sugar
– 2 tbsp water
– 1 tbsp white miso paste
– 1 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp butter
Garnish ideas: Fried shallots, microgreens, chives or parsley
Directions:
1. Slice each large potatoes into 2 or 3 round pieces and then using a 2 inch cookie cutter cut the rounds making sure they’re roughly the same size. Save scrapped potatoes remains to make this recipe again😍
2. Preheat oven to 425f for bone marrow
3. Place potatoes in vacuum seal bag with butter, beef stock or fat, roasted garlic, thyme, rosemary, salt, and white pepper. Seal bag and SV for 185f for 90 minutes. (Fork should easily poke through potato when finished)
4. On a baking sheet Put bone marrow in oven for 15 minutes until marrows soft. Scoop out marrow into a bowl and mix in all bone marrow related ingredients and mix until combined. Set aside
5. In a saucepan over medium heat, dissolve sugar and water until golden. Reduce heat and whisk in miso, soy, rice vinegar and butter. Simmer for 2 min and then remove heat.
6. Remove potatoes and dryyyyy (very important). Heat pan over medium high heat with spoonful of bone marrow butter. Sear potatoes for about 2 minutes on both sides and then plate. Drizzle miso caramel glaze
and spoon bone marrow over potato.
7. Garnish ( I feel like fried shallots would be fire)
Any questions please let me know!
I have absolutely everything sitting in my kitchen and I take that a sign I should make this tonight. To hell with risotto and rock shrimp.
The recipe is now sitting safely in Paprika.
I can think of a bazillion things to use that glaze on. Super recipe.