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Beef Consomme with Hot Spleen Sandwiches

Beef Consommé with Hot Spleen Sandwiches

Toni Mörwald
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Prep Time 20 minutes
Cook Time 4 hours
Waiting Time 8 hours
Total Time 12 hours 20 minutes
Course Appetizer
Cuisine International
Servings 4 servings

Ingredients
 
 

Beef Consommé:

  • 2 carrots
  • 1/2 leek
  • 1 stick celery
  • 1 onion
  • 1.5 kg bottom sirloin primal cut
  • 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

Instructions
 

Hot to Prepare the Beef Consommé:

  • Clean and coarsely chop the carrots, leek, swede and celery.
  • Halve the onion, and brown the cut surfaces in a hot frying pan.
  • Bring the water to the boil in a large saucepan, and add the Tafelspitz (bottom sirloin primal cut, preferably from the Waldviertler region of Austria) with all of the other ingredients except the peppercorns and bay leaf.
  • 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.
  • Remove any grey foam that gathers on the surface using a flat skimming spoon.
  • Leave the soup in a cold place overnight.

How to Clear the Broth:

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

How to Make the Hot Spleen Sandwiches:

  • Mix together the minced spleen, two of the eggs, the herbs and the garlic before seasoning with salt and pepper.
  • Spread the mixture about ½ cm (about ¼ inch) thick on a slice of bread.
  • Place a second slice on top and spread again some of the mixture on top.
  • Repeat with a third slice of bread and finish with the fourth.
  • 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.
  • Remove from the pan, allow the excess oil to drain off, and cut into pieces of the desired size.

How To Serve the Beef Consommé with the Hot Spleen Sandwiches:

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

Notes

Beef Consommé
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