Ragout Fin

Ingredients

• 0.5 kg veal brisket
• 1 small veal tongue
• Salt
• 0.5 onion
• 50 g leeks
• 60 g carrots
• 150 g Mushrooms
• 3 tbsp butter
• Pepper (freshly ground)
• 1 tbsp flour
• 500 ml meat broth (or veal stock)
• 4 puff pastry parcels
• 2 egg yolks
• sugar
• Lemon juice
• Worcestershire sauce
• 3 tbsp white wine
• 150 ml whipping cream
• fresh herbs (for garnish; e.g., basil, dill, parsley)

Instructions

1. 1.

   Step 1:

2. 2.

   Rinse the veal brisket. Wash the veal tongue and simmer in salted water for about 1 hour until tender, then remove.

3. 3.

   Step 2:

4. 4.

   Tie half a skinless onion with a piece of leek and a peeled carrot into a bundle. Blanch the brisket with this bundle for about 1 hour, then shock it in cold water.

5. 5.

   Step 3:

6. 6.

   Peel the brisket and remove any tendons.

7. 7.

   Step 4:

8. 8.

   Cut the tongue and brisket into roughly 1 cm cubes.

9. 9.

   Step 5:

10. 10.

    Clean the mushrooms, slice them, and sauté in 1 tbsp hot butter for about 10 minutes, seasoning with salt and pepper.

11. 11.

    Step 6:

12. 12.

    Preheat the oven to 100 °C fan‑forced. Melt 2 tbsp butter in a large pot, dust with flour, brown lightly, then deglaze with broth. Add any remaining mushroom liquid and simmer gently for about 10 minutes. Warm the puff pastry parcels in the preheated oven for about 5 minutes.

13. 13.

    Step 7:

14. 14.

    Place the cubed tongue, brisket, and mushrooms into the broth. Whisk egg yolks in a small bowl and use to bind the ragout. Season with salt, sugar, lemon juice, a splash of Worcestershire sauce, and white wine. Stir in cream.

15. 15.

    Step 8:

16. 16.

    Fill the prepared puff pastry parcels with the finished ragout and serve garnished with fresh herbs.