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. Last Updated: 07/27/2016

Viennese Beef Bouillon With Dumplings

MT
Thomas Koessler, the executive chef of the Marriott Royal Aurora hotel, shares a recipe for Viennese beef bouillon with Tyrolean and veal liver dumplings (4 portions).

Bouillon -- preparation time: four hours
1kg beef ribs
beef bones
parsley
1 chopped or grated carrot
celery
1 leek
1 white onion
salt
peppercorns, white and black
vegetable oil
5 juniper berries
5 bay leaves
half a nutmeg
lovage stalks, fresh or dry
ice cubes
beef stock cube/powder (1 cube or teaspoon per liter)

Wash vegetables, cut carrots, leek and celery, use celery skin, cut the onion in half.

Heat a large frying pan, add vegetable oil, and color the onion. Do not stir much as the onion halves have to go dark brown, which will give the soup a beautiful golden color.

Boil water in a large pot and blanch ribs and bones for five minutes at a high temperature.

Remove bones and ribs and wash them thoroughly in cold water. Clean off remains of blood and dirt.

Half fill a large pot with ice, add bones, ribs and stock. Add the roasted onion, herbs, spices and lovage. Top up with ice-cold water. Slowly bring to boil and simmer for one hour, removing the foam, then add vegetables. Simmer for another three hours.

Strain the stock and keep for further use.

Liver dumplings:
1kg bread loaf crumbs (dry)
200g veal liver
1 handful fresh chopped parsley
marjoram
salt
ground black pepper
8 eggs
1 cup milk
50g butter
1 handful chopped onions
1/2 teaspoon of ground nutmeg
2 gloves garlic

Remove film from liver and mince it with garlic. Melt butter together with milk and fry chopped onions until transparent. Mix onions with crumbs, nutmeg and chopped parsley. Add liver, eggs and milk with butter. Mix thoroughly.

Press the mixture with a heavy weight. Leave for 30-60 minutes.

Make dumplings and deep fry until golden brown (check if they are well done by cutting one piece open). Cool in a fridge or freeze for later use.

Boil in salted water for about 25 minutes before serving in the bouillon.

Tyrol Dumplings
croutons from 1 bread loaf (dry)
200g smoked bacon cubes
200g ham cubes
1 handful fresh chopped parsley
salt
ground black pepper
1 egg
milk
butter
chopped onion
grated nutmeg

Heat a pan and fry the bacon. Add onion and fry another five minutes, then mix with the croutons. Melt the butter in the milk, add parsley then add to the mixture. Add the ham and egg and mix well.

Place in a container and press flat, then cover and let stand for 30-60 minutes. Wet hands and mould round dumplings, making sure the filling is completely enclosed.

Sprinkle breadcrumbs on a tray, lay dumplings on it and place in freezer for 24 hours.

Before use, place dumplings in boiling water for 5-10 minutes, then boil another 30 minutes in salted water before serving in the bouillon.

Sprinkle with finely sliced celery, carrot and leek.