Kalbsbries mit Zwiebelravioli

Ingredients

• 400 g veal brisket
• 1 onion
• Salt
• 1 clove of nutmeg
• 1 bay leaf
• ground pepper
• 2 tbsp butter
• 125 ml Marsala wine
• 6 tbsp veal stock (from a jar)
• 110 g flour
• Salt
• 1 egg (medium)
• 1 tsp Olive oil
• 1 vegetable onion
• 2 tbsp butter
• 1 tsp fresh thyme leaves
• ground pepper
• 30 g freshly grated Parmesan cheese
• 1 Shallot
• 1 Garlic clove
• 1 tbsp butter
• 80 ml white wine
• 200 ml whipping cream
• 50 g crème fraîche
• Salt
• ground pepper

Instructions

1. 1.

   First, soak the veal brisket for 24 hours.

2. 2.

   For the onion ravioli, knead flour with ½ tsp salt, egg and olive oil into a smooth dough. Wrap in foil and rest for 30 minutes. Peel and finely dice the vegetable onion. Heat butter and sauté the onions until translucent, adding thyme leaves. Season with salt and pepper. Fold in parmesan.

3. 3.

   Roll out the dough on a lightly floured surface. On one half, place small mounds of the onion mixture about 5 cm apart. Fold the other half over and press around the mounds. Cut out rounds with a cutter, pressing edges firmly together. For the sauce, peel and finely dice shallot and garlic. Heat butter, sauté shallot and garlic, deglaze with white wine and reduce. Add cream and crème fraîche, simmer until creamy. Strain and season with salt and pepper. Keep warm.

4. 4.

   For the brisket, peel and quarter the onion. Boil salted water with nutmeg, bay leaf and onion. Rinse veal brisket and add to boiling water; bring to a boil once. Remove and drain well. Trim the brisket, removing fine skin and fat bits. Slice into rounds, season with salt and pepper. Heat butter in a pan, sear brisket on both sides. Remove. Deglaze pan with marsala and stock, reduce slightly. Return brisket slices to pan and toss. Keep warm.

5. 5.

   Boil plenty of salted water for the ravioli. Cook ravioli for 4-6 minutes until bubbling. Drain. Plate all together.