Jan 3, 2021 | Make Schnitzel like a Wiener - Genuine Vienna Style Schnitzel Recipe
The origin of the famous Wiener Schnitzel is of vigorous debate amongst the authorities. There have been similar recipes in the history, such as the Jewish community in Istanbul (formerly Constantinople) is also reported to have a dish, meat coated with breadcrumbs similar to the Wiener Schnitzel in the 12th century.
Also made with chicken, pork and beef, the best schnitzel is made with veal which is pounded thinly and covered with flour, eggs, and a nice layer of breadcrumbs. Fried to perfection with a crispy outside and with a light, juicy, tender meat inside.
Hope you enjoy the detailed, step-by-step recipe of this delicious, famous dish from Vienna, Austria. – Firat
For the recipe, please click here, then click on 'more'.
-1 large yellow onion, halved horizontally (unpeeled)
-1 lb. beef bones, roasted at 400F [200C] for 30 minutes
-1 tri-tip (beef triangle), about 1½ lbs. (substitute with top round sirloin)
-2 large carrots (or 4 narrow ones), peeled and cut
-2 medium parsnips, peeled and sliced
-1 small celery root, peeled and sliced
-1 T. sea salt
-15 black peppercorns
-4 juniper berries
-1 t. mustard seed
-2 bay leaves
-2 cloves garlic, peeled
-1 leek, rinsed of soil and sand, sliced
-8 ‘branches’ flat-leaf parsley, tied
METHOD:
1. Slice onion in half (don’t peel it) and place it cut-side down on a hot skillet; sear until blackened. While this is happening…
2. Rinse beef bones and tri-tip (beef triangle) in cool water; roast beef bones as directed, then place them and the beef Triangle in a pot large enough to hold them; fill ¾ with cool water, turn heat on high, and add the blackened onions.
3. Prepare the carrots, parsnips, celery root as directed, and separate into two equal parts; place half of each vegetable into the pot and set the rest aside. Add the Sea Salt, black peppercorn, juniper berries, mustard seed, bay leaves and garlic cloves.
4. When the pot is in a rolling boil, skim the scum that rises to the surface during the first 15 minutes; reduce heat to a simmer, and cook for 1 ½ hours, or until the beef is tender.
5.When the beef is almost tender, remove it from the pot and strain all the solids out (consider serving the beef bones with a knife and toasted bread: spread the morrow and enjoy). Return the broth to the pot with the beef, and then add the reserved vegetables (carrots, parsnip, celery root) as well as the sliced leeks and the parsley. Simmer for 20 minutes, or until the vegetables are tender.
6. Remove the beef and slice it against the grain. Onto each plate or bowl, lay several slices of beef and then use a slotted spoon to add vegetables from the pot; spoon broth over the top and then garnish: add 2 T. of the apple/horseradish on top of the beef, then sprinkle minced chives and the dill fronds. Serve immediately.
