German Veal Ragout: Eingemachtes Kalbfleisch | Real German Food
Автор: A German Chef
Загружено: 2020-10-29
Просмотров: 1794
Learn how to cook South German veal ragout or 'Eingemachtes Kalbfleisch' as it is called in German. This is a regional dish from the German area of Swabia. Super tender and juicy pieces of veal are simmered and then served in a rich, creamy and zesty white sauce, which is made from the broth.
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All ingredients according to the video, watch out for the difference in portion sizes.
Ingredients for the meat (4 portions):
1kg (2,2lbs) veal shank (or any other fatty cut like shoulder or neck)
500g (1,1lbs) carrots
500g (1,1lbs) celeriac
500g (1,1lbs) onions
1 small leek
1 organic lemon
1tbsp black peppercorns
1tbsp juniper berries
3-4 bay leaves
salt
Ingredients for the sauce (2 portions):
150ml (5oz) white wine
300ml (10oz) braising broth
50g (1/4 cup) butter
30g (2tbsp) flour
1tsp ground nutmeg
1egg yolk
30ml (1oz) heavy cream
salt
white pepper
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