Veal Scallop

First of all, prepare the stock. For this purpose, soak the veal scallop well in cold water. Pierce the lungs several times and place them in a large pot (the scallop increases in size at the beginning of cooking) with cold water, root vegetables, salt, bay leaf, peppercorns, onions and thyme. Cook uncovered for about 30 minutes at the beginning, later cover and cook slowly. After about 1 hour, turn lungs in pot and cook until tender, about 30 minutes more. Cool lungs thoroughly in cold water. Continue cooking heart until tender. Then quench in cold water as well so it doesn’t get dark and dry. Lung and heart are best cut with a slicer first into fine slices and then into fine strips.

Boil down the beuschel cooking stock, strain and set aside 1 liter.

To finish the beuschel, heat oil or lard, stir in flour and brown. Add finely chopped onion, chopped pickled gherkins and capers and fry briefly. Deglaze with a dash of white wine and pour in cold Beuschelsud.

Mix in the chopped Beuschel. Season well with a dash of vinegar, salt, pepper, anchovy paste, hot mustard, lemon zest and marjoram and simmer gently for at least another 20-30 minutes.

If the Beuschel is not yet creamy enough, stir in some sour cream with a little flour and water. Let it boil again briefly.

Preparation Tip:

We recommend bread dumplings with it.

Related Recipes:

Veal Fillet and Veal Breast RollsFirst season the veal breast, sear on both sides in fat, remove from the roasting pan and vacuum together with... G’selchtes with Sauerkraut and Semolina DumplingsPut G’selchtes in cold water for 1 hour before cooking so that it does not taste over-seasoned later... Veal Cheeks Braised in Their Own Juice with Roots and Dill Green BeansFor the veal cheek braised in its own juice, first clean and peel carrots, onions, garlic. Wash the leeks and... Pea-Carrot VegetablesFor the peas and carrots, slice the carrots and cook with the peas in salted water until tender. Do not pour... Pea Velouté with Romaine LettuceFor the pea velouté with romaine lettuce, chop the spring onions and sweat them together with the peas in a... Fillet of Veal with Fig-Nut CrustSeason the veal fillets and fry them in a little butter so that they are still tender pink inside. Then keep... Kaktus-Churros Mit SchokoladeTo make the Cactus Churros con Chocolate, first boil milk, 60 ml water, salt and butter in a small saucepan... Red CabbageCut red cabbage into fine noodles. Caramelize sugar in a pot, add onions and red cabbage and pour in orange... Red Currant Jelly with LavenderFor the currant jelly with lavender, rinse the fruit in cold water and drain. Pluck the currant from the... Entrecôte StrindbergPreheat the oven to 200°C for the Entrecôte Strindberg. Boil the cleaned runner beans in heavily salted...