Main CourseDinner

Beuschel

Name: Beuschel
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 4 porcí
Cuisine: austrian
Ingredients: 500 g calf's lung rinsed; 300 g calf's heart rinsed; 1 ks carrot peeled and roughly chopped; 100 g celery root peeled and roughly chopped; 1 ks leek white and light green parts, roughly chopped; 2 ks bay leaf; 1 lžička black peppercorn whole; 1 lžička salt; 3 lžíce butter; 1 ks yellow onion finely chopped; 2 stroužek garlic minced; 3 lžíce all-purpose flour; 3 lžíce white wine vinegar; 200 g sour cream full-fat; 1 lžíce dijon mustard; 2 lžíce capers rinsed and drained; 1 lžíce lemon juice freshly squeezed; 1 lžička dried marjoram; 0,5 lžička salt or to taste; 1 špetka white pepper or to taste; 2 lžíce fresh parsley chopped

A classic Viennese ragout featuring tenderly poached and thinly sliced calf's lung and heart. The offal is simmered in a rich, tangy cream sauce made with a roux, sour cream, and capers. This hearty dish is traditionally served with bread dumplings to soak up the delicious sauce.

Originální recept od Forkin

Celkový čas: 2 h 35 min
Počet porcí: 4
Obtížnost: Střední

Informace o alergenech: může obsahovat celer, lepek, mléko, hořčice a siřičitany. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

For Poaching

500 gcalf's lung, rinsed
300 gcalf's heart, rinsed
1 kscarrot, peeled and roughly chopped
100 gcelery root, peeled and roughly chopped
1 ksleek, white and light green parts, roughly chopped
2 ksbay leaf
1 lžičkablack peppercorn, whole
1 lžičkasalt

For the Ragout

3 lžícebutter
1 ksyellow onion, finely chopped
2 stroužekgarlic, minced
3 lžíceall-purpose flour
3 lžícewhite wine vinegar
200 gsour cream, full-fat
1 lžícedijon mustard
2 lžícecapers, rinsed and drained
1 lžícelemon juice, freshly squeezed
1 lžičkadried marjoram
0,5 lžičkasalt, or to taste
1 špetkawhite pepper, or to taste

Garnish

2 lžícefresh parsley, chopped

Vybavení

fine-mesh sieve · wooden spoon · cutting board · knife · whisk · large saucepan · large stockpot

Postup

Krok za krokem

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.
Přibližně 10 min
Poznámka kuchaře: This initial blanching step helps to clean the offal and ensures a clearer poaching liquid.
2
Return the blanched meat to the clean pot. Add the chopped carrot, celery root, leek, bay leaves, whole peppercorns, and salt.
Přibližně 2 min
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.
Přibližně 1 h 30 min
Poznámka kuchaře: Skim any foam that rises to the surface during the first few minutes of simmering for a cleaner broth.
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.
Přibližně 5 min
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.
Přibližně 10 min
Poznámka kuchaře: Chilling the meat slightly can make it easier to slice thinly and evenly.
6
In a separate large saucepan or Dutch oven, melt the butter over medium heat.
Přibližně 1 min
7
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.
Přibližně 7 min
8
Stir in the minced garlic and cook for one more minute until fragrant.
Přibližně 1 min
9
Sprinkle the flour over the onions to create a roux. Stir constantly for 2 minutes to cook out the raw flour taste.
Přibližně 2 min
Poznámka kuchaře: This step is crucial for developing flavor and preventing a pasty taste in the final sauce.
10
Pour in the white wine vinegar to deglaze the pan, scraping up any flavorful bits from the bottom.
Přibližně 1 min
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.
Přibližně 3 min
Poznámka kuchaře: Whisking vigorously as you add the liquid is key to preventing lumps.
12
Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally, allowing it to thicken slightly.
Přibližně 10 min
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.
Přibližně 3 min
14
Add the sliced lung and heart to the sauce. Stir to combine and allow everything to heat through for about 5 minutes.
Přibližně 5 min
15
Taste the ragout and season with salt and white pepper as needed.
Přibližně 1 min
16
Serve the beuschel immediately, garnished with the chopped fresh parsley.
Poznámka kuchaře: This dish is best served with bread dumplings (Semmelknödel) or boiled potatoes.

Uchovejte správně

Skladování

Store leftovers in an airtight container in the refrigerator.

Ohřívání

Reheat gently in a saucepan over low heat, stirring occasionally until warmed through; do not boil.