Kalbsbäckchen is one of the most exquisite and delicious dishes that is enjoyed by food lovers worldwide. Succulent tender meat infused with flavors of red wine and vegetables makes this dish a perfect delight for all. Here, I have curated some of the best Kalbsbäckchen recipes just for you.
Geschmorte Kalbsbäckchen auf Steinpilzschaum
Ingredients:
- 500g beef cheeks
- 1 onion
- 1 carrot
- 1/2 celeriac root
- 1 garlic clove
- 150ml red wine
- 150ml beef stock
- 2 tablespoon tomato paste
- 1 sprig rosemary
- 1 bay leaf
- 50g butter
- 1 tablespoon oil
- 1 tablespoon all purpose flour
- salt and pepper
Instructions:
- Cut the beef cheeks into pieces and pat them dry.
- Cut all the vegetables into julienne strips.
- Heat butter and oil in a pot.
- Add beef cheeks in the pot and brown them for 3-4 minutes on each side
- Add vegetables and garlic to the pot and sauté for 5-7 minutes
- Add tomato paste and flour
- Sautee for a minute and add red wine to the pot
- Simmer until the wine is evaporated by half
- Add beef stock and herbs to the pot and bring it to boil
- Cover the pot and let it cook on low heat for 2-2.5 hours until the meat is tender
- Remove beef cheeks from the pot and strain the sauce
- Pour the sauce back in the pot and simmer until it’s thickened
- Blend the sauce with a blender and strain it again.
- Add salt and pepper for seasoning
- Serve beef cheeks with creamy Steinpilz sauce
How to prepare:
Kalbsbäckchen auf Steinpilzschaum is a classic French dish that is mostly served in high-end restaurants. However, with the right recipe, it’s incredibly easy to prepare it at home and impress your guests with your culinary skills.
Preparation time:
2 hours and 40 minutes
Servings:
4 people
Nutrition Facts:
Calories: 220
Protein: 28g
Fat: 12g
Carbohydrates: 6g
Tips:
- A good quality red wine makes all the difference in this recipe.
- Be patient while cooking the dish. The more tender the meat, the better the flavor.
- For a thick and creamy sauce, strain it a few times before serving it.
Geschmorte Kalbsbäckchen in Rotweinsauce
Ingredients:
- 4 Kalbsbäckchen
- 500 ml Rotwein
- 2 Zwiebeln
- 2 Karotten
- 2 Selleriestangen
- 2 Knoblauchzehen
- 2 Lorbeerblätter
- 5 Wacholderbeeren
- 1 TL Tomatenmark
- 500 ml Rinderbrühe
- 1 EL Öl
- 2 EL Butter
- Salz und Pfeffer
Instructions:
- Heat oil and butter in a pot.
- Add beef cheeks in the pot and brown them for 3-4 minutes on each side
- Remove beef cheeks from the pot and keep aside.
- Add all the vegetables to the pot and sauté for 5-7 minutes
- Add tomato paste and flour, mix well
- Sautee for a minute and add red wine to the pot
- Let it cook on a medium flame until the wine is evaporated by half
- Add beef stock and herbs to the pot and bring it to boil
- Add beef cheeks back to the pot and cover it
- Let it cook for 2-2.5 hours till the meat is tender
- Serve the beef cheeks topped with Rotwein sauce.
How to Prepare:
Serve this hot and delicious Kalbsbäckchen in Rotweinsauce to your friends and family with a side of mashed potatoes or creamy polenta. You will be amazed by the flavors that this classic French recipe has to offer.
Preparation time:
2 hours and 40 minutes
Servings:
4 people
Nutrition Facts:
Calories: 270
Protein: 32g
Fat: 13g
Carbohydrates: 9g
Tips:
- Use a good quality red wine for the sauce as it’s an essential part of this recipe.
- The key to making this recipe super delicious is to cook the meat on low heat for a long time.
- Serve the dish hot and garnish it with herbs for an extra touch of flavor.
These two recipes of Kalbsbäckchen are perfect for any special occasion, be it a romantic dinner or a family get-together. You can easily follow the step-by-step instructions and prepare it at home. The rich flavor and tenderness of the meat will leave everyone craving for more.
