Roast bone marrow with pickled cucumber salad and blackcurrant sauce
- 8 beef shin bones
Pickled cucumber salad
- 120 g fresh pickled cucumbers (about 3 cucumbers)
- 70 g Lake Peipus onion (about 2)
- 30 g cold-pressed rape seed oil
- 200 g leftover pieces of beef
- 1 carrot
- 2 onions
- 2 celery stems
- 4 cloves of garlic
- 1/2 bottle of red wine
- 1 l reduced beef stock
- 200 g blackcurrants
- Spelt bread
To prepare the blackcurrant sauce, peel the vegetables and cut into large chunks. Roast the vegetables in a pan, add the beef and continue to roast. Pour the wine in the pan and reduce to 1/3 of the liquid. Add the beef stock and simmer over a low heat until the sauce starts to thicken. Add the berries and season. Simmer for 5 more minutes and drain. Add a few cubes of butter before serving. Stir until the butter has melted.
To prepare the pickled cucumber salad, dice the pickled cucumber and onion. Chop the herbs and mix all the ingredients together.
To prepare the roast bone marrow, soak the bones for an hour in salted water, and then keep them under cold running water for another hour. Lift them out of the water and pat dry. Roast the bones in the oven at 180 °C for 30–40 minutes. Test with the tip of a knife to see if the marrow is soft. Serve with toasted spelt bread, ramsons and lettuce.