Smoky beef reduction
This reduction with 621 Ferments Beef Garum has a refined rich taste with a pleasant smoky flavour.
Creation by Merijn van Berlo, Choux*, Amsterdam, the Netherlands.
Makes 200g.
Allergens and dietary requirements
- Sulphite
- Celery
- Cow's milk
- Lactose
Ingredients
50
g
621 Ferments Beef Garum50
g
sushi vinegar250
g
veal jus, reduced50
g
beurre noisette50
g
marrow fat150
g
butter, smokedPreparation method
- Place all ingredients with the garum in a sauce pan and cook over low heat, using a whisk to emulsify.
- Boil down to a sticky and flavourful reduction.
Serving suggestions
- Delicious in a dish with monkfish, aubergine, and tomato.
- Pairs well with veal marrow, celeriac, and foxberry.
- Perfect with oak tenderloin, thyme, and onion.
