Main CourseDinner

Beuschel

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 2 sa. 35 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: kereviz, gluten, süt, hardal ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

For Poaching

500 gcalf's lung, rinsed
300 gcalf's heart, rinsed
1 adetcarrot, peeled and roughly chopped
100 gcelery root, peeled and roughly chopped
1 adetleek, white and light green parts, roughly chopped
2 adetbay leaf
1 çay kaşığıblack peppercorn, whole
1 çay kaşığısalt

For the Ragout

3 yemek kaşığıbutter
1 adetyellow onion, finely chopped
2 dişgarlic, minced
3 yemek kaşığıall-purpose flour
3 yemek kaşığıwhite wine vinegar
200 gsour cream, full-fat
1 yemek kaşığıdijon mustard
2 yemek kaşığıcapers, rinsed and drained
1 yemek kaşığılemon juice, freshly squeezed
1 çay kaşığıdried marjoram
0,5 çay kaşığısalt, or to taste
1 tutamwhite pepper, or to taste

Garnish

2 yemek kaşığıfresh parsley, chopped

Ekipman

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

Hazırlanışı

Adım adım

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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
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.
Yaklaşık 1 sa. 30 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
7
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.
Yaklaşık 7 dk.
8
Stir in the minced garlic and cook for one more minute until fragrant.
Yaklaşık 1 dk.
9
Sprinkle the flour over the onions to create a roux. Stir constantly for 2 minutes to cook out the raw flour taste.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
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.
Yaklaşık 3 dk.
14
Add the sliced lung and heart to the sauce. Stir to combine and allow everything to heat through for about 5 minutes.
Yaklaşık 5 dk.
15
Taste the ragout and season with salt and white pepper as needed.
Yaklaşık 1 dk.
16
Serve the beuschel immediately, garnished with the chopped fresh parsley.
Aşçının notu: This dish is best served with bread dumplings (Semmelknödel) or boiled potatoes.

Tazeliğini koruyun

Saklama

Store leftovers in an airtight container in the refrigerator.

Yeniden ısıtma

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