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CONSOMME OF WALDVIERTLER SPOTTED CATTLE WITH HOT SPLEEN SANDWICHES

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CONSOMME OF WALDVIERTLER SPOTTED CATTLE WITH HOT SPLEEN SANDWICHES

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Ingredients

Consomme
2 Carrots
1/2 Leek
1 stick celery
1 Onion
approx 1-2 kilogram Tafelspitz (bottom sirloin primal cut, preferably from the Waldviertler region of Austria)
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
Cuisine:
  • Medium

Ingredients

  • Consomme

  • To Clear the Broth

  • Hot Spleen Sandwiches

Directions

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Consomme

  1. Clean and coarsely chop the carrots, leek, swede and celery.
  2. Halve the onion, and brown the cut surfaces in a hot frying pan.
  3. Bring the water to the boil in a large saucepan, and add the Tafelspitz with all of the other ingredients except the peppercorns and bay leaf.
  4. 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.
  5. Remove any grey foam that gathers on the surface using a flat skimming spoon.
  6. Leave the soup in a cold place overnight.

To Clear the Broth

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

Hot Spleen Sandwiches

  1. Mix together the minced spleen, two of the eggs, the herbs and the garlic before seasoning with salt and pepper.
  2. Spread the mixture about ½ cm thick on a slice of bread.
  3. Place a second slice on top and spread again some of the mixture on top.
  4. Repeat with a third slice of bread and finish with the fourth.
  5. 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.
  6. Remove from the pan, allow the excess oil to drain off, and cut into pieces of the desired size.

To Serve

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

Toni Mörwald

Toni Mörwald, born in 1967, having grown up in sunny Feuersbrunn am Wagram as the son of the farmers and winegrowers Anton & Erika Mörwald, Toni was steeped in nature and in the production of wine, food and fine cuisine from an early age, and it was there he experienced the cycles of the landscape & region. He learned from numerous grand chefs around the world. 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.

PROFESSIONAL EXPERIENCE

Imperial Hotels Austria

Hotel Bristol Vienna, Kitchen

Restaurant Korso Vienna under Reinhard Gerer

Palais Ferstel Vienna, Event Centre

Kurkonditorei Oberlaa, Vienna

International cookery competitions in France with Bocuse d’Or, Lyon as well as Budapest and Lausanne Restaurant Kurhausstüberl, Waging am See (D)

Foreign stays in France, Monaco, England, Italy, Spain, USA, China

Mörwalds Tavern in Feuersbrunn since 1989

THE COMPANY

1989 Takeover of his parents’ tavern, opening Tavern & Restaurant “Zur Traube”

1990 Gourmet Stüberl Toni M., first Gault Millau toque (as Austria’s youngest cook to receive a toque)

1991 Gourmet Catering Service, initially catering for 500 guests

1992 Banquet Service – Kloster Und, Krems & Stein

1993 Start-up of the Toni M. Cookery Seminars

1994 Restaurant Grafenegg Castle & Schloss.Stube with Bar and the Castle Terrace

1995 Grafenegg Castle Hotel “The Pleasure Hotel”

1996 Weinbar & Vinothek in “Zur Traube” opens, first Gault Millau toque for Grafenegg Castle

1997 Mörwald A la Carte – a magazine for gourmets. Elected president of the restaurateurs’ organisation BÖG

1998 Kurkonditorei Oberlaa, Vienna – complete overhaul of the enterprise

1999 Hotel Villa Katharina opened across from “Zur Traube”: “Life in the Vineyards”

2000 m.kunst.genuss in the Krems art district goes online as well as the Church of the Friars Minor (Minoritenkirche) in Stein

2000 Mörwald in the Ambassador opens in Vienna, two Gault-Millau toques

2001 m.mensa.genuss at the Danube University in Krems opens a new gastronomic world

2001 m.restaurant in Feuersbrunn as well as m.schloss.stube in Grafenegg

2002 Mörwald Fontana & m.golf.genuss at Frank Stronach’s Magna International

2002 m.office.genuss at the head office of PricewaterhouseCoopers in Vienna

2003 Palazzo Vienna opens on 13 February and celebrates its premiere in Austria with Reinhard Gerer

2003 Mörwald Kloster Und in der Kunstmeile Krems opens a new concept of pleasure & luxury on 24 June

2003 m.hitradio.genuss in the ö3 Building opens on 18 August

2003 Toni Mörwalds first Cookery Book Süsse Küche (“Sweet Cuisine”) written jointly with Christoph Wagner is published in September 2004 m.finanz.genuss opens in the Finance Ministry on 1 April

2004 Toni Mörwald. Mein Kochbuch (“My Cookery Book”) a biography of pleasure with recipes, tips & tricks

2004 Das Besser Kochen Kochbuch (“The Cook Better Cookery Book”). Toni Mörwald & Christian Domschitz

2004 Restaurateur of the Year

2004 Landlord of the Year

2005 Toni Mörwald Private Restaurant opens in May

2006 Honoured internationally by being listed among the Grands Chefs de Cuisine in Europe 2006 Publication of the book “Die Schnelle Küche” (“Fast Food”), Donauland

2006 The new TV Cookery Programme on TW1. So schmeckt Österreich (“The Taste of Austria”) 2007 Cookery Book Roast Pork with the Ministry of Health

2007 Toni Mörwald is guest chef for Relais & Chateaux in New York & Mougin in southern France 2007 Euro.Toques chief appointment

2008 Mörwald Grafenegg re-opened with Wolkenturm & Auditorium

2008 Bocuse d’Or President Autrichiene

2008 Re-elected President of the “Boeg – Best Austrian Hospitality” with more than 350 members 2008 Cookery Book Toni Mörwald “The Venison Cuisine”

2009 Cookery Book “Kochlust – Cooking pleasure” Toni Mörwald – Herbert Hacker – David Ruehm 2009 Cookery Book “Austro.Tapas” in cooperation with Jörg Wörther & Christoph Wagner 2009 Toni Mörwald “Sterneküche – Haute Cuisine – Star-Awarded Kitchen”

2009 Cookery Book “recipes for success” with internal managers “manager on pot”

2009 more than 75.000 issues of the “Sweet Cuisine”, it’s the platinum book

2010 Cookery Book “Sweet Fish”. Toni Mörwald – Herbert Hacker – David Ruehm

2010 Austria Cookery Book – 6 new books in a series

2010 Quality- and relationship management for business companies

(JJW.Hotels, North Sea, Mc Donald’s, Weber, All.Clad, Miele, Kenwood, …)

2010 “Austro.Pasta” the new Cookery Book with Jörg Wörther & Prof. Christoph Wagner 2011 Grand Chef Toni Mörwald cooked at Relais & Châteaux gala dinner at the Palace of Versailles 2011 Cookery Book “Sweet Fish” won the silver medal as part of the literary prize HGH Switzerland 2011 Cookery Book “Austro.Grill” in Loewenzahnverlag. Innsbruck

2011 Cookery Book “The world of Mörwald” title vegetables

2012 Gault Millau award with seven toques for the restaurants of the Mörwald group

2012 opening „Kochamt“ in Vienna. December

 

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