Pawaru-Grahmata

№ 15II. nodaļa

Sakapāta vēršu gaļa

  • Serves 6
  • about 2½ hours
  • Melnraksts · vēl nav izmēģināts

1796Sakappata wehrschu-galla.(Gehakter Klops)

Modernizētslpp. 57–58 · PDF 71–72
6 porcijas

Big braised beef meatball (Klops)

The book gives 4 mārciņas of beef, ½ mārciņa of kidney suet and a handful of breadcrumbs, which converts to about 1.68 kg beef, 210 g suet and 30–40 g breadcrumbs. We've used about 60%.

Method

8 soļi
  1. Pick over the beef and suet, removing any bone splinters and sinew. Chop them together by hand, or mince through a coarse (8 mm) plate; the book wants it not too fine.
  2. Mix in the breadcrumbs, melted butter, allspice and salt, and knead for 2–3 minutes until the mixture feels sticky; this helps it hold together. Shape it into one tight ball and chill it for 30 minutes (our addition).
  3. Butter a heavy cast-iron casserole that holds the ball with a little room around it. Put in the ball, the onion and the bay leaves.
  4. Brown over low to medium heat for 20–25 minutes, turning the ball carefully with two spatulas every few minutes, until it is evenly golden brown all over.
  5. Lift it out very gently onto a plate.
  6. Stir the flour into the fat left in the pot and cook for 2 minutes. Pour in enough boiling water to make plenty of sauce, about 800 ml, and stir well.
  7. Put the ball back, cover and simmer very gently for 1½–2 hours, turning it once, until the centre reaches at least 72 °C.
  8. Serve in thick slices with the sauce.

Notes

What the book says vs. what we added

the beef and suet picked over and chopped not too fine, mixed with a handful of breadcrumbs, a little melted butter, allspice and salt, shaped into one ball, browned slowly in a buttered iron pot with an onion and bay leaves, taken out, a sauce made from the fat with flour and boiling water, and the ball simmered in it, are all the book's. The scaling, the chilling, the kneading and the shorter simmering time are ours.

Time

the book simmers its 1.9 kg ball for 3 hours. Our smaller ball needs 1½–2 hours.

Binding

there's no egg, so the ball is fragile until it has browned. If you're worried, add 1 egg (not in the book).

Safety

minced meat must reach at least 72 °C in the centre.

Klops

in Baltic German, Klops meant a meatball or minced-meat loaf, as in Königsberger Klopse.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt