Before we embark on our culinary adventure, let’s take a moment to appreciate the star of the show – De Toren Edition Z. Hailing from the heart of Stellenbosch, this Bordeaux-style blend is primarily composed of Merlot, bringing forth a luscious fruitiness, velvety texture, and impeccable balance. It’s a wine perfectly suited for seasonal celebrations, lavish lunches, and joyful dinners. The wine has exceptional food pairing possibilities due to its great acidity and weight, and with this recipe, we’d like to inspire a little over-the-top cooking in your very own kitchen.
Slow-roasted bone marrow with smoked ox tongue, date & onion marmalade
Serves 4 | Serve with freshly baked bread
For the bone marrow:
8 marrow bones, split lengthwise
1 garlic clove, minced
1 tsp thyme leaves
1 lemon, juiced & zested
1 tsp freshly ground salt & black pepper
For the smoked ox tongue:
1 fresh ox tongue
2 cups white wine
2 bay leaves
Few black peppercorns
1 garlic bulb, halved
1 onion, quartered
A bunch of thyme sprigs
1 Tbsp salt
For the marmalade:
500g onions, thinly sliced
200g pitted dates
1 garlic clove, sliced
½ cup apple cider vinegar
150g brown sugar
1 cup water
- For the marrow bones, place the bones marrow side up in a deep baking tray. Sprinkle with the remaining ingredients and bake at 190⁰C for 15 – 20 minutes until soft.
- For the smoked ox tongue, rub the tongue with salt & pepper. Scatter spices, herbs & vegetables at the bottom of a roasting dish, top with ox tongue & wine.
- Add just enough water to cover the ox tongue. Cover with foil & roast at 150⁰C until tender. When cooked, remove from the liquid & peel the skin off.
- To smoke your ox tongue, scatter wood smoking chips & rosemary springs over hot coals. Place the tongue on the grill, cover & leave to smoke until dark brown. Leave to cool before slicing thinly.
- For the marmalade, fry onions in a knob of butter in a medium-sized pot until tender. Add the remaining ingredients & cook over medium heat until soft & sticky, for about 20 minutes, stirring occasionally.
- Enjoy roasted bone marrow, ox tongue & marmalade with a slice of freshly baked bread.
We recommend serving the above-mentioned recipe with a glass of De Toren Edition Z.