(Heart) Geschling Brueh Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 beef heart
2 Tbsp salt
1 onion, peeled, sliced
2 bay leaves
1 celery stalk, chopped, don’t discard the leaves
Peppercorns
Fist full of parsley
3 Tbsp butter
3 Tbsp all purpose flour
1 Tbsp sugar
2 Tbsp white vinegar
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Directions: |
Directions:Make a Bouquet Garni with a piece of cheese cloth. Add in the chopped parsley, peppercorns and chopped celery leaves. Tie together with a piece of butcher twine.
Cut the heart in half. Trim fat and any visible veins.
In a Dutch oven or soup pan add 2 quarts of water, then add the Bouquet Garni, onion slices, bay leaves, celery slices and salt.
Bring to a nice rolling boil and once boiling turn the heat to medium.
Add the two heart halves. Water should cover the heart, if you need more water to cover heart, do it now.
Keep at a nice gentle simmer for 75 minutes. Do not allow to boil again.
Remove the heart, set in a strainer over the sink to drain.
With a slotted spoon remove vegetables and Bouquet Garni, discard.
Keep the cooking water, do NOT toss water.
Pat the heart dry.
Trim heart again, remove anything that isn’t meat.
Cut the heart meat into pieces that are slightly smaller than bite size. Lolly’s famous line was slightly larger than Yahtzee dice!
Make a roux of equal parts butter and flour in the Dutch oven or soup pan. Make over low heat. Whisk constantly to not get lumpy. Add tiny amounts of milk if too thick or flour if too thin. You want a nice smooth roux that has a golden color.
Turn heat to medium when your happy with your roux
Add the reserved cooking water, one ladle at a time.
Whisk to incorporate the water into the roux after each ladle added.
You want a gravy consistency, keeping adding water until you have a gravy consistency. This is where practice helps to eyeball the consistency you want.
Add the sugar and the white vinegar. Simmer for 10 minutes.
Taste at this point - add vinegar, sugar, salt, pepper if needed. If too thick you can still add a little cooking water.
Add the heart cubes and cook for 30 minutes over medium heat. Do not boil.
Serve hot with Semmel knödel. |
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Personal
Notes: |
Personal
Notes: This is a very regional dish from the Böhmerwald. You seldom see it in other parts of Germany or Austria. Ive seen it only once on a menu in Vienna. However most restaurants in the Böhmerwald serve it.
The traditional Geschling Breuh also has lung in it. Our family stopped using lung - I’m happy they did as it gives the broth a slimy (snotty) texture.
Dad, Chris and I had it at the brewery Bierkeller in Furth-Im-Wald, I couldn’t get through the lung texture, although the taste was amazing. Marlene always made it with lung, when I told her my mom made with only heart, she looked at me side eyed like only Marlene could and said, “then it isn’t Geschling Brueh”.
Mom would make what ever we wanted on our birthdays, I always picked Geschling Brueh!
It takes a little practice to hit the perfect consistency, but it is worth it!
Here’s a loving salute to all the Bohemian women that I grew up around and made a big influence in my life!
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