Main CourseDinner

Beuschel

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

O rețetă originală de Forkin

Durată totală: 2 ore 35 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține țelină, gluten, lapte, muștar și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

For Poaching

500 gcalf's lung, rinsed
300 gcalf's heart, rinsed
1 buc.carrot, peeled and roughly chopped
100 gcelery root, peeled and roughly chopped
1 buc.leek, white and light green parts, roughly chopped
2 buc.bay leaf
1 lingurițăblack peppercorn, whole
1 lingurițăsalt

For the Ragout

3 lingurăbutter
1 buc.yellow onion, finely chopped
2 cățelgarlic, minced
3 lingurăall-purpose flour
3 lingurăwhite wine vinegar
200 gsour cream, full-fat
1 lingurădijon mustard
2 lingurăcapers, rinsed and drained
1 lingurălemon juice, freshly squeezed
1 lingurițădried marjoram
0,5 lingurițăsalt, or to taste
1 un prafwhite pepper, or to taste

Garnish

2 lingurăfresh parsley, chopped

Ustensile

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

Mod de preparare

Pas cu pas

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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 1 oră 30 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 1 min.
7
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.
Aproximativ 7 min.
8
Stir in the minced garlic and cook for one more minute until fragrant.
Aproximativ 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 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.
Aproximativ 5 min.
15
Taste the ragout and season with salt and white pepper as needed.
Aproximativ 1 min.
16
Serve the beuschel immediately, garnished with the chopped fresh parsley.
Nota bucătarului: This dish is best served with bread dumplings (Semmelknödel) or boiled potatoes.

Păstrează gustul bun

Păstrare

Store leftovers in an airtight container in the refrigerator.

Reîncălzire

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