Beuschel

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

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.

   Близько 10 хв

   Примітка кухаря: 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.

   Близько 2 хв

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.

   Близько 1 год 30 хв

   Примітка кухаря: 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.

   Близько 5 хв

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.

   Близько 10 хв

   Примітка кухаря: 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.

   Близько 1 хв

7. 7

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

   Близько 7 хв

8. 8

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

   Близько 1 хв

9. 9

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

   Близько 2 хв

   Примітка кухаря: 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.

    Близько 1 хв

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.

    Близько 3 хв

    Примітка кухаря: 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.

    Близько 10 хв

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.

    Близько 3 хв

14. 14

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

    Близько 5 хв

15. 15

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

    Близько 1 хв

16. 16

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

    Примітка кухаря: This dish is best served with bread dumplings (Semmelknödel) or boiled potatoes.