Beuschel

Подготовка

Съставки

Начин на приготвяне

Стъпка по стъпка

1. 1

   Place the calf's lung and heart in a large stockpot and cover with cold water. Bring to a rolling boil, then carefully drain the water and rinse the meat under cold water.

   Около 10 мин

   Бележка на готвача: This initial blanching step helps to clean the offal and ensures a clearer poaching liquid.

2. 2

   Return the blanched meat to the clean pot. Add the chopped carrot, celery root, leek, bay leaves, whole peppercorns, and salt.

   Около 2 мин

3. 3

   Cover the ingredients with fresh cold water by about 5 cm. Bring to a simmer over medium heat, then reduce heat to low and poach gently, partially covered, for 90 to 120 minutes until the meat is very tender.

   Около 1 ч 30 мин

   Бележка на готвача: Skim any foam that rises to the surface during the first few minutes of simmering for a cleaner broth.

4. 4

   Carefully remove the lung and heart from the pot and set them on a plate to cool. Strain the poaching liquid through a fine-mesh sieve into a large bowl and reserve it for the sauce.

   Около 5 мин

5. 5

   Once the meat is cool enough to handle, use a sharp knife to trim away any tough tubes or connective tissue. Slice both the lung and heart into very thin, bite-sized strips.

   Около 10 мин

   Бележка на готвача: Chilling the meat slightly can make it easier to slice thinly and evenly.

6. 6

   In a separate large saucepan or Dutch oven, melt the butter over medium heat.

   Около 1 мин

7. 7

   Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.

   Около 7 мин

8. 8

   Stir in the minced garlic and cook for one more minute until fragrant.

   Около 1 мин

9. 9

   Sprinkle the flour over the onions to create a roux. Stir constantly for 2 minutes to cook out the raw flour taste.

   Около 2 мин

   Бележка на готвача: This step is crucial for developing flavor and preventing a pasty taste in the final sauce.

10. 10

    Pour in the white wine vinegar to deglaze the pan, scraping up any flavorful bits from the bottom.

    Около 1 мин

11. 11

    Gradually whisk in the reserved poaching liquid, a little at a time, to create a smooth, lump-free sauce. Continue adding liquid until the sauce has the consistency of thin cream.

    Около 3 мин

    Бележка на готвача: Whisking vigorously as you add the liquid is key to preventing lumps.

12. 12

    Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally, allowing it to thicken slightly.

    Около 10 мин

13. 13

    Reduce the heat to low. Stir in the sour cream, dijon mustard, capers, dried marjoram, and lemon juice. Heat gently but do not allow the sauce to boil, as this can cause the sour cream to curdle.

    Около 3 мин

14. 14

    Add the sliced lung and heart to the sauce. Stir to combine and allow everything to heat through for about 5 minutes.

    Около 5 мин

15. 15

    Taste the ragout and season with salt and white pepper as needed.

    Около 1 мин

16. 16

    Serve the beuschel immediately, garnished with the chopped fresh parsley.

    Бележка на готвача: This dish is best served with bread dumplings (Semmelknödel) or boiled potatoes.