Jerk meat
Bruckfleisch is a specialty of Austrian cuisine that consists mainly of braised offal . It is prepared in a similar way to Viennese goulash and is a traditional pub meal.
For preparation, the roots and onions are first chopped up, vigorously roasted, flaky cut crown meat (diaphragm) added and fried, deglazed with water or meat broth, and everything braised with cut heart tubes ( Liechteln ). Is flavored depending on the recipe with peppercorns , marjoram , bay leaves , juniper berries , garlic , basil , thyme and rosemary . Then gradually other cut offal such as kidney , spleen , liver and sweetbreads are added. Before adding these more sensitive offal, strain the sauce and add a little vinegar or red wine if necessary . When everything is done, the sauce is lightly bound with a little flour and butter (traditionally also with blood ). Common side dishes are bread or napkin dumplings .
Bruckfleisch should be served warmed up from the day before if possible, as this improves the taste.
Origin of name
The Bruckfleisch is named after the slaughter or striking bridge ( Schlagbruckn ), where you could buy the fresh offal directly from the butcher ( small meat: sweetbreads, heart, heart crown, aorta, crown meat, liver, spleen, stab meat ).
literature
- Julia Danielczyk, Isabella Wasner-Peter (ed.): “Today the table has to bend completely”. Viennese cuisine and their cookbooks. Mandelbaum-Verlag, Vienna 2007, ISBN 978-3-85476-246-1 (catalog of the exhibition of the same name in the Vienna City Hall , October 18, 2007 to May 9, 2008).
- Franz Maier-Bruck : Das Große Sacher Kochbuch , Schuler, Munich 1975, p. 321f, ISBN 3-7796-5070-3 .
Web links
- Beuschel and other innards specialties . Entry No. 179 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .
- Bruckfleisch in the Vienna History Wiki of the City of Vienna
Individual evidence
- ↑ a b Florian Holzer: A rare pleasure In: Der Standard from August 21, 2002. Accessed on May 8, 2012.
- ↑ Franz Maier-Bruck: The great Sacher cookbook: the Austrian cuisine . Wiener Verlag, Vienna 1975, p. 45, 321 .