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DESIGNED
TO COOK
NOT JUST ANOTHER COOKING BOOK
VOL1
by
CHRISTOPH HEYNE
​
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CLASSIC AUSTRIAN "REISFLEISCH" (MEAT IN RICE)
Plachutta, Wiener Küche - 5311
Recipe
PAPRIKA POWDER
ONIONS
120 g
SALT
4 cloves
GARLIC
1 tbsp +
minced, pressed
finely diced
sweet Hungarian
FLOUR
OIL
3 tbsp
VEAL FOND
300 ml
+ 450 ml
ROUND-GRAIN RICE
350 g
little starch content, Vialone
dices of max. 2 cm
600 g
SHOULDER OF PORK OR
VEAL TOPSIDE
SALT
PEPPER
PAPRIKA POWDER
sweet Hungarian
ONIONS
finely diced
OIL
BOWL
MEAT
DUTCH OVEN
VEAL FOND
SALT
3 tbsp
heat
SHOULDER OF PORK OR
VEAL TOPSIDE
600 g
dices, max. 2 cm
season
PEPPER
season
FLOUR
sufficient to coat meat
mix
MEAT
1
1
some
fry on all sides
sweat translucent
1 tbsp +
120 g
dust, stir
deglace
GARLIC
4 cloves
minced, pressed
boil up
lid
180 C
45'
middle rack
ROUND-GRAIN RICE
350 g
VEAL FOND
stir
300 ml
450 ml
SALT
lots of
oversalt lightly
rolling boil
until small craters occur
lid
160 C
25'
middle rack
add fond if required
break up with fork
pre-heat 180 C
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