John Myers
Three Kinds of Veal with Braised Onions, Braised Radishes and Potato Dumplings
The perfect three kinds of veal with braised onions, braised radishes and potato dumplings recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- 1 kg Veal heart
- 1 kg Veal kidney
- 1 kg Sweetbreads
- 100 g Breakfast bacon
- 1 kg Onions small
- 2 Pc. Big onions
- 2 Bd Radish
- 1 tbsp Maple syrup
- 200 ml White wine
- Clarified butter
- Potato flour
- 3 Pc. Eggs
- Breadcrumbs
- 1 tbsp Dijon mustard
- 2 tbsp Balsamic vinegar
- Cream
- Butter
- For the dumplings, peel the potatoes, cut into pieces and cook in salted water for about 25 minutes. Then drain the water and let the potatoes evaporate without the lid. Mash the potatoes and distribute them evenly on the bottom of the pot. Score the potato mixture lengthways and crossways with the knife so that the mixture looks quartered from above. Cut out a quarter with a spoon and distribute it evenly on the potato mixture so that an empty quarter is created. Fill the empty quarter with potato flour up to the top of the potato mixture. Add an egg (for 1 kg of potatoes) and knead the mixture, no more potato pieces should be felt. Now season with salt.
- Let the mixture cool for about half an hour. Then take them out of the pot and shape them into an even roll on a board. Use a knife to cut the roll into 15 even slices and shape the slices into flat dumplings. Set the dumplings aside. First clean the radishes, then wash them, dry them with kitchen paper, quarter them and also set aside.
- Have the calf’s heart cleared of blood and veins at the butcher’s, usually it is cut open and only small remnants of blood have to be removed. The lighter and smaller the heart, the younger the calf was. Wash the heart, dry with paper towels and cut into pieces. Heat clarified butter in a large saucepan, salt the heart and then sear it on all sides in the saucepan. Peel and quarter the large onion and add. Add the water and stew the heart with the lid closed like a roast beef for about 1 1/4 hours.
- In the meantime, free the calf’s kidney from fat, veins and tubes. This works best if you cut it lengthways. The knife should have a pointed blade and be very sharp, it is also helpful to use nail scissors to remove the fine tubes and not cut off too much. Then place the kidney in a bowl of cold water and water. Change the water four times during an hour.
- Put on a saucepan with water and let the kidneys soak in the hot water for about five minutes. Take out and briefly rinse off the protein flakes that have formed under cold water. Then dry the kidneys with kitchen paper and cut into slices about 1/2 cm wide. Chop the bacon. Melt clarified butter in a large pan, fry the bacon in it, add the kidney slices and fry over high heat for a maximum of 10 minutes. Stir frequently, the kidneys must not become too hard. You can add salt, mostly the salty bacon is enough. Add the cream if you like.
- While the kidneys are watering, clean the sweetbreads. The sweetbread is a gland that consists of several nodular parts that are connected and covered with a skin. The best way to do this is with scissors. The veins in the nodular parts should also be removed if possible. Here, too, as with the kidney, nail scissors are an advantage, because it is a bit tedious. Then briefly water the sweetbreads, five minutes are enough.
- Put on a saucepan with water and let the sweetbreads steep in boiling water for five minutes. Remove, let cool, and double-check that the skin is completely removed. Then cut the sweetbreads into approx. 2 cm thick slices and season with salt. Whisk two eggs on a plate, turn the brie slices in them and then roll them in breadcrumbs. Do not roll the sweetbreads in flour first, as this will make the breading too thick.
- Preheat the oven to 70 degrees. This is where the finished ingredients are to be temporarily stored and kept warm. Put on a large pot of water for the dumplings. Heat clarified butter in a pan for the sweetbreads.
- Take the veal heart out of the pot, cut into approx. 1 cm thick slices, then put back in the pot and heat up. Take the pot off the stove and place it in the preheated stove. The heart is now ready and just needs to be kept warm.
- Place the pan with the onions on the stove and heat briefly. Then take them off the stove and put them in the oven. The onions are now ready. Heat the pan with the kidneys on the stove and put the pan in the stove. These are also finished now.
- Put half of the dumplings in the boiling water and let simmer without the lid. This takes about 10 minutes, then do the same with the second half. Take out the dumplings with the skimmer and put them in a bowl in the oven.
- In the meantime, fry the sweetbreads in the pan on both sides like a schnitzel and continue frying on a low temperature. If it bulges, use a heavy saucepan lid to weigh it down. The sweetbreads should be fried for about 5 minutes on each side, but it should be well done (it is advisable to make a test cut with the knife).
- At the same time, melt the clarified butter in another pan, then add the radishes and season with salt. Caution: the radishes are very delicate! Move back and forth in the hot pan for only about 5 minutes.
- The dish is ready when the breadcrumbs are ready. To serve, distribute three potato dumplings on each plate in the shape of a cloverleaf, place the other ingredients in between as desired. Pour the broth in which they were braised over the slices of veal heart.
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