Blueberry Tonka Lime Shrub with roasted marrow bone and coffee sauce
Recipe & Foodstyling: Mattia Risaliti Styling: Milia Seyppel Photo: Oliver Schwarzwald
Inner values with spicy sauce
The trend is back: "nose to tail". This means "from head to tail" and all parts of a slaughtered animal are processed as far as possible. This traditional skill has been largely lost in recent decades. In the past, when an animal was cut up, not only the noble parts such as fillet, chop, roast, but all other parts including the innards and in our case the bones were used, of course. It is not only extremely tasty but also extremely sustainable. There is a special shrub to go with it. Which gets a special twist from the tonka bean.
The shrub itself has already been reported on in the Cranberry Post. To be on the safe side and if it is of interest, here it is again:
The shrub is a vinegar-based fruit or vegetable lemonade. A sour-sweet mixture, it's a very special drink. It is not as sweet as lemonade, much more complex with different layers of flavour and a long history:
Its origins lie many centuries ago in the Middle East. Its discovery was probably accidental, when fruit was left too long and a fermentation process began. A practical side effect was that the drink could be kept without refrigeration.
In the 17th century, shrubs found their way to Europe and the rest of the world. It became especially popular in England and the USA. The shrub disappeared with the refrigerator when food and drink became easier to preserve. In recent years, it has regained popularity and is finding its way back into bars.
Blueberry Tonka Bean Lime Shrub:
500g Blueberry
350g Coconut blossom sugar
100 ml Balsamico
240 ml White wine vinegar
1/2 Tonka Bean
2 Tsp of ginger
1 Lime
Place the blueberries, ginger, tonka bean, lime and coconut blossom sugar in a sealable container. Set aside for 24 hours and turn over at least twice during this time so that the ingredients mix well. The blueberries release liquid and the sugar begins to dissolve. Then add the vinegar and shake to mix the ingredients again. Now set the jar aside for another 24 hours and shake several times at intervals to make sure the vinegar dissolves the sugar completely. Once the sugar has dissolved, press the mixture through a sieve to extract as much liquid as possible. Finally, transfer the liquid to a clean glass jar. The shrub can be stored in the refrigerator for several months. Mix with tonic or soda to serve the drink.
The Drink:
30 ml Syrup mixed up with
130 ml Soda, Tonic Water or Limonade.
Roasted veal bone:
1 kg veal shank bone in pieces
Salt flakes
Pepper
Preheat the oven to 220 degrees. Sprinkle the bones with salt and pepper. Place on a baking tray and bake for about 20 minutes until the inside of the bone is soft and jelly-like.
Coffee sauce:
400 ml Beef stock
2 Tbsp. Soy Sauce
1 Tbsp. Coffee beans
1 Shallot
30 g Butter
1 Tsp Flour
Salt
Pepper
Heat the butter in a saucepan and fry the shallots briefly. Add the flour and let it brown. Now add the soy sauce and beef stock. Reduce to 3/4 over medium heat, stirring occasionally. Coarsely chop the coffee beans and put them in a tea filter. Leave the filter to steep in the sauce for 10 minutes, then remove. Season the sauce with salt and pepper.
To serve, place the veal bones on a plate and pour the coffee sauce over them. Remove the inside of the bone with the help of a small teaspoon..