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  • Beef Consommé with Hot Spleen Sandwiches

Beef Consommé with Hot Spleen Sandwiches

Posted on Nov 5th, 2018
by Toni Mörwald
Categories:
  • Fine Dining
  • Soups
  • Veal & Beef
Beef Consomme with Hot Spleen Sandwiches

This simple, yet sophisticated dish combines the rich, clarified flavors of beef consommé with the indulgent crunch of hot, toasted spleen sandwiches. It’s a delightful balance of elegance and comfort, making it perfect for special occasions or when you simply crave a touch of gourmet in your life.

Enjoy!

Beef Consomme with Hot Spleen Sandwiches

Beef Consommé with Hot Spleen Sandwiches

Toni Mörwald
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Prep Time 20 minutes mins
Cook Time 4 hours hrs
Waiting Time 8 hours hrs
Total Time 12 hours hrs 20 minutes mins
Course Appetizer
Cuisine International
Servings 4 servings

Ingredients
 
 

Beef Consommé:

  • 2 carrots
  • 1/2 leek
  • 1 stick celery
  • 1 onion
  • 1.5 kg bottom sirloin primal cut
  • 5 litres water
  • 1 bunch lovage
  • 1/2 bunch parsley
  • 1 bunch chives
  • 5 peppercorns
  • 1 bay leaf

To clear the broth:

  • 500 grams ground beef
  • 1 carrot
  • 1 swede
  • 1/2 celeriac
  • 5 egg whites

Hot spleen sandwiches:

  • 160 grams finely chopped ground beef spleen
  • 3 eggs
  • 1 marjoram
  • 1 tablespoon chopped parsley
  • 1 tablespoon finely chopped garlic
  • 4 slices bread
  • 2 tablespoons oil
  • 4 tablespoons flour
  • pepper

Instructions
 

Hot to Prepare the Beef Consommé:

  • Clean and coarsely chop the carrots, leek, swede and celery.
  • Halve the onion, and brown the cut surfaces in a hot frying pan.
  • Bring the water to the boil in a large saucepan, and add the Tafelspitz (bottom sirloin primal cut, preferably from the Waldviertler region of Austria) with all of the other ingredients except the peppercorns and bay leaf.
  • Bring to the boil once more, and simmer over a very low heat for 2-3 hours, adding the bay leaf and peppercorns halfway through the cooking time.
  • Remove any grey foam that gathers on the surface using a flat skimming spoon.
  • Leave the soup in a cold place overnight.

How to Clear the Broth:

  • Coarsely grind the minced meat and the other ingredients using a food cutter, and then add these to the cold soup.
  • Bring to the boil very slowly, stirring all the time so that the meat does not stick to the bottom of the saucepan
  • Leave to simmer very gently for about 2 hours before passing through a very fine sieve.

How to Make the Hot Spleen Sandwiches:

  • Mix together the minced spleen, two of the eggs, the herbs and the garlic before seasoning with salt and pepper.
  • Spread the mixture about ½ cm (about ¼ inch) thick on a slice of bread.
  • Place a second slice on top and spread again some of the mixture on top.
  • Repeat with a third slice of bread and finish with the fourth.
  • Heat the oil in a large frying pan, turn the `sandwiches` first in flour and then in the remaining egg, and fry them in the oil until golden brown.
  • Remove from the pan, allow the excess oil to drain off, and cut into pieces of the desired size.

How To Serve the Beef Consommé with the Hot Spleen Sandwiches:

  • Pass the beef consommé first through a fine sieve and then through fine muslin, season to taste, and serve with the fried spleen sandwiches.

Notes

Beef Consommé
Tried this recipe?Let us know how it was!

Related: Pepper-Crusted Roast Beef Tenderloin
Related: Beef Stroganoff
Related: Sofrito: Greek Beef Tenderloin in Garlic Sauce
Related: Substitutes for Beef Broth
Related: Ossobuco with Roast Tomato Sauce

  • Dairy-Free

Toni Mörwald

At the age of 22 he was awarded his first Gault Millau toque and from then he expanded his activity to other restaurants, a catering business, two hotels and a culinary school while dedicating himself to the training of more than 300 professional chefs. These cooks are now working around the world, where they hold the top jobs in some of the finest restaurants. Toni Mörwald was nominated Cook of the Year in 2004, entered the list of the Relais & Châteaux Grand Chefs in 2006 and was named “Euro Toques Master Chef” in 2008. He teaches cooking and gives advice on cooking on Austrian radio and TV. Over the course of the years the MÖRWALD GROUP has become increasingly involved in exciting hotel & restaurant projects and has continued to open its own restaurants.

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