The Badische Wein presents: Five courses, a treat - The Vorpseise: Pulled brisket in the bun, with parsley oil, carrot cream, chips and horseradish

I have a heart for classics of German cuisine and I love really good, hearty home cooking. In Cologne is the Flönz (blood sausage) with apples and onions, in my Hessian home boiled beef with potatoes and green sauce, in Berlin liver with apples and onions, in the south the original Wiener schnitzel, really nice with anchovies and capers. I think that our German cuisine has a lot to offer and is enriched by so many influences.
The only thing I have not had on the screen so far is the Baden cuisine. Of the Swabian neighbors one knows the Mauschauschen and Spaetzle, but from Baden?
And since I love challenges, I immediately pledged, as Badischer wine, the advocacy of the Baden winemakers has asked, a classic dish with new twist to develop their wines. And to give the whole thing a little more hold, the motto is The Baden Wine presents: Five courses - a pleasure . That's why five food bloggers are inviting you to their own course in the Baden menu.
Today I can start with the appetizer, on October 28th the trickytine soup tour will be followed by Dinner at eight on October 31st -The main dish, on the 4th of November the meat main course of High Foodality will be presented and the culmination will be the dessert of tinastausendschön on the 7th of November.
You will always find further information on the Facebook page of the Badischer Wein.

So what is typical Baden, suits the region and the season and how can the court then miss a modern touch? During my research, I came across a real classic that appealed to me immediately: Badische Ochsenbrust with parsley potatoes, carrots, beetroot and horseradish sauce . I would take it right away.

But how can you turn that into a fancy starter? I pondered and pondered and suddenly came to my knowledge: Pulled brisket, so slow braised beef breast in their own juice, which is later boiled into a kind of Jus or Demiglace. Served in a burger bun. With carrot cream, parsley oil, beetroot and potato chips and a horseradish sour cream.
The idea made me so excited that I spent a whole day in the kitchen and tinkering. The result has fully convinced me - classic ingredients in modern street food robe, served as a starter with a light Baden white wine.
The preparation is simple, but due to the many components but a little time-consuming, but the result is worth a lot! If you want to save time, you are baking the rolls and freezing them. They can be thawed and lightly toasted for use.
Of course, one can easily serve the dish as a main course and serve several miniburgers.Pour the water into it, stir well and set aside.
Put the flour together with the salt in a large bowl and knead the yeast with the fingertips under the flour.
The milk mixture in one go at the flour mixture Pour the egg over it and knead it together with the food processor or by hand for about 10 minutes to an elastic dough. Possibly. knead a little more flour if the dough is too sticky.
Cover the dough and let it rise for about 1 hour at room temperature. Then remove dough pieces weighing 50 g, shape into balls and place on a baking tray lined with baking paper. Cover with a clean paper towel and let it rest for another 30 minutes.
Meanwhile preheat the oven to 175 ° C top and bottom heat. Spread the chopped dough pieces with cream, place in the oven and bake for about 12-15 minutes until golden brown. Allow to cool completely on a wire rack.
The cooled Buns can now be frozen easily. To use, simply thaw at room temperature and fry again briefly or toast. A roll is required for each serving.

For the beef breast

500 g of beef brisket, boneless
1 bovine leg slice
2-3 beef bones
1 large onion
1 leek stick
2 carrots
some sprigs of parsley
salt and pepper

Preparation

Den Preheat oven to 220 ° C top and bottom heat.
Salt and pepper the beef breasts all around and in put a big cast-iron roasting pan. Be sure to leave the fat on.
Roast the leg and beef bones together with the unpeeled, halved onion on a baking tray in the oven well from both sides, then remove and put into the roasting pan.
Turn the oven down to 120 ° C.
Clean the leeks and carrots well, cut into chunks and place in the roasting pan with the parsley. Pour in 5 cm of water.
Put the lid on and let it simmer gently for 4-5 hours until it breaks down. In between check again and again whether there is enough water in the roasting pan, if necessary always add some water.
As soon as you can easily pick the beef breast with two forks, take the meat out of the roasting pan and keep it warm.
Pass broth, vegetables, leg slice and bones through a fine sieve or cheesecloth and print well.Cover with some water until soft and boiled until the water has evaporated. Add the oil and toss the pieces a little. Then puree with a hand blender or in the Thermomix, season with salt, pepper and fresh grated nutmeg and let cool.

For parsley oil

½ bunch of smooth parsley
4-5 tablespoons of rapeseed oil
salt, pepper

preparation

Chop the parsley very finely or mince it in a lightning chopper. Mix with the oil until a consistency between the paste and oil is achieved, season with salt and pepper and set aside until ready to use.

For the horseradish goo

150 g of sour cream
1 tablespoon of freshly grated horseradish
salt, pepper

Preparation

Mix the sour cream with the horseradish and season to taste with salt and pepper. Store in the refrigerator until use.

For beetroot chips and potato chips

1 Beetroot
2 Potatoes
1.5 l of neutral sunflower or peanut oil for frying
sea salt flakes

Preparation

Red Peel the beet and potatoes (wear gloves!) And slice with a mandolin into thin slices. Dab the slices dry on kitchen paper.
Heat the oil in the deep fryer or in a suitable saucepan to 160 ° C. When the temperature is reached, add small amounts of redbeds or potatoes to the oil and fry until crispy for about 3-4 minutes.
Remove from the hot fat with a ladle and drain on kitchen paper while still warm Sprinkle sea salt flakes.
Before the next frying run, make sure that the oil has reached 160 ° C again.

To serve

Halve the burger buns. Toast fresh buns as desired, briefly roast thawed buns.
Coat each top with a little horseradish sauce. Add a little of the plucked and mixed with the sauce on the bottom half, then spread a dollop of carrot cream on it.The very classic ingredients are experienced in the combination and served as finger food a special twist and yet remind in the individual components of the classic Baden cuisine. Even if you would rather expect a red wine for beef, I wanted an easy introduction to the menu with a dry white wine. I've just tasted two white wines from Baden winemakers, both of which perfectly match the spicy components and perfectly emphasize the appetizer, without failing or outdoing the dish.
My first recommendation is a 2014er Gutedel dry from the winery Josef Walz from the Heitersheimer Maltesergarten Bildstöckle. The wine is rather simple, but tastes fresh and crunchy with citrus and pineapple notes and therefore corresponds perfectly to the food and the harshness of horseradish and parsley. It is dry and fruity at the same time and therefore matches the abundance and aroma variety of the ingredients, while remaining discreetly in the background and underlining the individual aromas.
The second recommendation is a 2014 Rivaner dry from the Winzergenossenschaft Bötzingen. Due to the low acidity and low alcohol content, the Rivaner goes perfectly with parsley and carrots. The fruity note, which is reminiscent of lemon, apple and pineapple, corresponds perfectly to the harshness of the horseradish and the spiciness of the parsley.
The opulent-looking appetizer gets a wonderful lightness through the light, fruity wine and loses its heaviness. The small portion also offers a good introduction to the following menu and a suitable basis for the Baden menu Five courses - a pleasure .The recipe was developed by me and the contents in this post are completely mine.