Coffee and Beef Bouillon with Basil Milk Foam
Recipe for an energy drink with a twist
Reading time: 1 minute
Beef bouillon as an energy drink? It sounds like an acquired taste, but apparently it offers all kinds of health benefits. A recipe for adventurous types.
Traditional beef bouillon has become a hot new trend! This broth made of boiled beef bones and vegetables has always been considered healthy because of the minerals, proteins, and amino acids that are transferred to the stock during cooking. Our grandparents were well aware of its benefits. But now this bouillon has become a stimulating energy drink thanks to the addition of Arabica coffee beans and a dash of dry sherry, a pinch of oriental spices, and a topping of basil milk foam.
8-10 Portions (approx. 1.25 l bouillon)
- 2 medium onions
- 1.5 kg beef bones (chopped into small pieces)
- 500 g soup vegetables and 1 handful of button mushrooms (both chopped finely)
- 50 g coffee beans (Arabica)
- 60 g gingerroot
- 2 bay leaves
- 3 stems of thyme
- 6 opened cardamom pods
- 1 tsp curry powder
- 1 tsp black peppercorns
- 1 tsp allspice
- 2 bell peppers (chopped)
- freshly ground pepper
- 4-6 tbsp dry sherry (fino)
- basil leaves to garnish
To clarify the bouillon:
- 3 egg whites (beaten to a soft peak)
- 250 g soup vegetables (finely chopped)
- 1 clove of garlic (crushed)
- ½ tsp pepper
- ½ tsp allspice
- ½ tsp cloves
- ½ tsp juniper berries (crushed)
- 1 tbsp grated organic lemon zest
- 400 g ground beef
Basil milk foam:
- 1 small handful of basil leaves
- 200 ml UHT milk (3.5% fat)
- cayenne pepper
- Halve the unpeeled onions and place them, cut side upwards, with the bones on the universal baking sheet, put it in the oven on the third level up from the bottom, and switch on the grill. Settings: Large grill / 240°C.
- After 10 minutes, move the bones around with a spatula to mix the diced vegetables through. Grill for 40 minutes, turning frequently, until the vegetable pieces are lightly browned.
- Grind the coffee beans in a mortar, chop the gingerroot finely, including its skin. Sprinkle both of these over the bones and vegetables and grill for the last few minutes.
- Place the bay leaves, thyme, cardamom, curry powder, peppercorns, and allspice in a large pan. Add the contents of the universal baking sheet and top up with 1.8 l cold water. Bring to the boil quickly, then cover and leave to simmer over a very low heat (level 1–2) for at least 6 hours (overnight is better).
- Allow the stock to cool slightly and then pass through a fine sieve, pressing the liquid out of the residue firmly. Leave to cool, then skim the fat from the surface.
- Place all the ingredients for the clarification stage in a stock pot and mix thoroughly, preferably by hand. Add the skimmed stock, bring to the boil slowly on the stove, and simmer for 5 minutes. Stir carefully with a spatula to ensure that nothing sticks to the bottom of the pan. Remove the pan from the stove and leave the mixture to steep for 1 hour. Line a sieve with a dish towel and pour the contents of the pan through the sieve. Leave the liquid to cool and skim the fat off again, if necessary.
- Season the cold bouillon thoroughly with salt, peppers, black pepper, and sherry.
- Pour the bouillon into glasses directly before serving. To make the milk foam, wash the basil leaves and add them to a tall blender jug with a pinch of salt and cayenne pepper. Warm the milk, pour over the leaves, and purée using a hand blender. Scoop up the foam with an ice cream scoop and slide onto the top of the bouillon. Garnish with a sprig of lovage (optional). Serve immediately.
- The broth can also be served warm or hot, but in this case reduce the seasoning.
- Freeze left-over broth in small portions, e.g. in an ice cube tray or in small screw-top jars so that you can use it for cooking or sauces at a later date.
- The basil can be replaced with lovage leaves if desired.
- The best way to froth the milk is with a classic milk frother as used for cappuccinos.
Production: Regine Smith Thyme
Food styling: Marlies Klosterfelde-Wentzel
Styling: Katrin Heinatz
Photo: © Wolfgang Kowall