Weinviertler Veltliner-beuschel with fried white bread tower

Ingredients

White bread tower

• 150 g butter, room temperature
• 8 pcs. eggs, separate yolks and whites
• 250 g sour cream
• 150 g panko breadcrumbs or breadcrumbs
• 140 g flour, crumbly
• 350 g rolls from the previous day, cut into cubes (2 x 2 cm)
• nutmeg
• salt

Veltliner-beuschel

• 750 g veal brisket, cooked, and heart (pre-order from the butcher, preferably already cut)
• 50 ml oil
• 3 pieces of shallots, diced
• 50 g flour
• 250 g root vegetables, finely diced (approx. 3 mm)
• 50 g gherkins, finely diced (approx. 3 mm)
• 6 pcs. capers, chopped
• 0.2 litre Grüner Veltliner
• 0.2 litre of whipped cream
• 0.3 litre beef stock or beef stock from the butcher
• ½ tsp tarragon mustard
• 30 ml balsamic vinegar
• 3 msp thyme, dried
• pepper
• salt
• possibly sugar
• possibly lemon zest

Preparation

Beuschel

Heat the oil in a pan. Allow the shallots to colour a little, add the flour, fry until light brown, stirring constantly, and fry the thyme briefly. Deglaze with the Veltliner, pour in the beef stock or Beuschel stock and bring to the boil. Then add all the remaining ingredients (except the salt and vinegar). Simmer gently for approx. 10 minutes and season to taste. Now flavour with salt and vinegar – if you like, also with a little sugar and lemon zest.

White bread towers

Beat the butter until fluffy, gradually add the egg yolks and continue beating until the mixture has doubled in volume, then mix in the sour cream. Beat the egg whites with a pinch of salt until firm. Place the butter mixture, bread cubes and panko breadcrumbs in a large bowl, season with salt and nutmeg, carefully fold in the beaten egg whites and loosely work in the flour. Leave to rest in the fridge for 30 minutes. Spread out cling film and spread enough bread mixture on it to make a tight roll approx. 4 to 5 cm thick (adjust the length to suit the cooking pot). Then wrap in aluminium foil, twist tightly and simmer in water for approx. 30 to 35 minutes. Then immediately pierce the foil with a meat fork to prevent the white bread roll from collapsing. Leave to cool slightly, unwrap, cut into the desired shape and fry in a little butter just before serving.