Pre-dinner
Voressen is a Swiss variant of the ragout .
history
The term comes from the time when festive meals were still very sumptuous and one was not satisfied with a meat course . And as a starter - before the meal or before dinner - a ragout was usually served. For example, at a real Freiburg Fête de Bénichon ( church fair) it is still common today to start the feast with a lamb meal.
Veal , beef , pork or lamb are available for pre-dinner meals .
The following parts are used from the different animals:
- Veal: neck , chest , shoulders and thighs (see also veal meal )
- Cattle: neck, thighs and lemps (Swiss for belly flaps ).
- Pig: shoulder and thigh
- Lamb: neck, shoulder and chest.
Lean pre-meals are obtained from the shoulder, and more drawn from the breast. Thigh meat requires a slightly longer cooking time . However, it is more aromatic, and lovers appreciate the taste that the fine, soft-boiled tendons in the thigh give off.
Freshly cut pre-meals can be kept in the refrigerator for two to three days. It can also be frozen without any problems .
preparation
The meat is seared on all sides, a roast garnish ( cut onions and finely chopped carrots ) are added and, dusted with a little flour, roasted further. Then add water or bouillon (deglaze) and season with salt or sprinkle seasoning , pepper , marjoram and rosemary . Cover and let the whole thing stew for a while (depending on the type of meat). If you like, cook the diced tomatoes and mushrooms for the last 15 minutes . This dish is traditionally served with boiled potatoes or mashed potatoes , and today also rice.
