Kalbsbeuschel (Veal with Marrow Dumplings)

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Kalbsbeuschel (Veal with Marrow Dumplings)
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Health Score:
7,6 / 10
4 h. 30 min.


For the veal
750 grams Veal lung
400 grams veal heart
40 grams Leeks
1 carrot
30 grams Parsnips
50 grams Celery root
1 onion
1 bay leaf
3 cloves
3 stems Celery root
¼ l white wine
80 milliliters White vinegar
lemons (juice)
For the dumplings
80 grams beef marrow
80 grams day-old white bread
50 milliliters hot milk
50 grams crustless white bread
10 grams butter
1 shallot (finely diced)
1 Tbsp chopped parsley
1 egg
1 egg yolk
freshly ground peppers
For the sauce
40 grams clarified butter
1 tsp sugar
40 grams Pastry flour
40 grams onions (finely chopped)
40 grams Pickle (cut into strips)
1 Tbsp small Caper
1 tsp Tomato paste
½ tsp Mustard
1 tsp chopped marjoram
2 Anchovy fillet (finely chopped)
freshly ground peppers
Worcestershire sauce
125 grams Crème fraiche
50 milliliters Whipped cream
freshly ground peppers
cayenne pepper
40 grams Pickled cucumber (in strips)
1 Tbsp scallions
How healthy are the main ingredients?
white breadWhipped creamwhite breadLeekonionParsnip

Preparation steps


For the veal: Place veal lungs and heart in a colander and rinse in cold water until the water runs clear. Soak the marrow for the dumplings 1 hour. Set both aside. Clean and peel the vegetables. Stud the onion with bay leaf and cloves. Bind the leeks, carrots, parsnip and celery root into a bouquet garni. Add 2.5 liters of water with the bouquet garni, the studded onion, wine, salt and 50 ml of vinegar and bring to a boil. Simmer gently for 20 minutes. Taking cleaned heart and lungs, probe into the lungs a few times so the air can escape and insert them into the broth. Cover with a lid which is slightly smaller than the pot in diameter and weight, so that the lungs are constantly covered by liquid. Cook the lungs 75 minutes and the heart 110 minutes. Remove the lungs and heart and cool in an ice water bath. Cut into thin slices and then into fine strips. Drizzle lemon juice and the remaining vinegar on them, stir and cool for 30 minutes. Reserve 700 ml (approximately 3 cups) of the cooking juices.


For the dumplings: Meanwhile, pat dry the marrow and dice finely. Slice the day-old white bread into thin pieces, pour the milk over them and soak about 10 minutes. Cube the crustless white bread and fry in the butter and shallots until golden brown. Squeeze the soaked bread and put into a food processor with the bread cubes, shallot, marrow and the rest of the ingredients. Process until smooth. Let rest in the refrigerator at least 30 minutes.


For the sauce: Melt butter and add the brown sugar until dissolved. Add the flour and sauté until light brown. Stir in the onion, gherkin and capers. Add the tomato paste and sauté briefly. Pour the reserved cooking juices through a sieve, stir well into this sauce and bring to a boil. Reduce the heat and let the sauce simmer for 20 minutes. Using an immersion blender, blend the sauce well. Add lungs, heart, mustard, marjoram and anchovies. Mix and simmer for a few minutes. Season with salt, pepper and Worcestershire sauce.


Meanwhile, take the marrow mix and form small dumplings. Simmer in salt water for 10 minutes. Mix the creme fraîche and cream with the spices until smooth. Divide the veal mixture among warmed plates and arrange the drained dumplings on top. Add 1 dab of creme fraiche and sprinkle with pickle strips and chives.