Beef Consommé with Beer and Peanut Froth (serves 6, as appetizer)
Original recipe created by Chef Paco Roncero (Restaurant La Terraza del Casino, 2 Michellin stars) for Café de Colombia, presented at the session “Coffee, Savory Universe”.
Photo Courtesy of Café de Colombia
This is one of the many recipes that Colombia presented as the outcome of a most interesting scientific research. Flavor analysis was used to discover the foods that best combine with the different varieties of coffee that the country produces. The results of this research method, called ‘Foodpairing’, provide a myriad of new possibilities for combining coffee with a number of other flavors to create new and unexpected recipes.
cheesecloth bag containing:
Ingredients
For infusing stock
For the beef stock
2 ½ cups clear stock 1.4 oz. (aprox. ½ cup) Colombian coffee beans, from the Santander area 5 x 6 in. sprigs (aprox. 0.8 oz.) fresh tarragon
10.5 oz. white beef bone 1 pound beef flank, cut in 1 inch pieces 2 T. vegetable oil 5 cups water 1 small onion (aprox. 1.4 oz.), chopped coarse 1/4 stalk celery (aprox. 8 in. or 0.7 oz.), chopped coarse 1 small carrot (aprox. 0.7 oz.), chopped coarse 2 t. Tomato puree 1/2 t. salt (plus more to taste)
32
1 sprig rosemary (about 7 cm.) 1 sprig thyme (about 7 cm.) 1 bay leaf For clarifying stock 3 cups liquid stock, fat removed 2 egg whites, beaten lightly
For peanut paste 3.5 oz. white peanuts (aprox. 3/4 cup if measured peeled and uncrushed) 1 T. vegetable oil