The Magic Of Veal Weisbrat In 2 Recipes

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Video: The Magic Of Veal Weisbrat In 2 Recipes

Video: The Magic Of Veal Weisbrat In 2 Recipes
Video: AFTER TRYING THIS RECIPE, I ONLY WANT TO EAT BEEF MINCE THIS WAY. 2024, November
The Magic Of Veal Weisbrat In 2 Recipes
The Magic Of Veal Weisbrat In 2 Recipes
Anonim

Weisbrat represents the upper part of the calf's thigh and more precisely the muscles of the outer part of the thigh. In shape it resembles pork tenderloin. This is the most tender and delicious part of the animal's meat. All Weissbrat beef dishes are light, fragrant and incredibly appetizing. Here you will find recipes for two of them.

Veal weisbrat in the oven

Necessary products: 2 veal weisbrata, 100 g dried apricots, 100 g prunes, 1 tsp. red wine, ΒΌ tsp. vinegar, 4 tbsp. soy sauce, 3 cloves garlic, 1 tsp. black pepper, 1 tsp. ginger, 1 tsp. rosemary, 4 cardamom pods, 1 tsp. sol

Method of preparation: The meat is cleaned of the skins. All spices, wine, vinegar and soy sauce are poured into a saucepan and put on the stove until boiling. The meat is poured with the resulting marinade. Add finely chopped garlic and store in the refrigerator overnight.

The next day, the meat is removed and placed in a pan. Irrigate with all the resulting liquid. Top with dried apricots and prunes. The tray is covered with foil.

Preheat the oven to 200 degrees for about 20 minutes, then reduce to 180 degrees. The meat is baked for about an hour. It is ready when the liquid evaporates and a thick sauce remains. If necessary, add a little water during baking.

The veal weisbrat is served in a large plate, cut into thin slices and drizzled with sauce. It can also be served in individual plates with rice garnish.

Weisbrat with mushrooms
Weisbrat with mushrooms

Veal weisbrat with mushrooms

Necessary products: 350 g of beef weisbrat, 1 tbsp. mustard, black pepper, 2 tbsp. olive oil, 1 tbsp. butter, 2 tbsp. flour, 1 tsp. marjoram, 1/2 head of old onion, 200 g mushrooms or mushroom, 100 ml aromatic white wine, rosemary, salt, 2 tbsp. olive oil, 1 tbsp. butter

Method of preparation: The meat is cut into slices about 1.5 cm thick. Knock very carefully. Spread generously with mustard on all sides and sprinkle with black pepper. Set aside for about an hour.

Heat the fat in a pan. The flour and marjoram are mixed. Weissbrate slices are rolled in flour and fried on both sides until golden. Once they are ready, take them out and stew the very finely chopped onion in the same fat. When soft, add 2-3 sliced mushrooms, 100 ml of wine and 100 ml of water, rosemary and salt. Return the meat to the pan and cover with a lid. Reduce to the lowest setting and simmer for about 30-40 minutes.

In another pan fry the remaining mushrooms in a mixture of butter and olive oil. When served, they are served as a side dish to the finished meat.

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