What to cook from beef rum

Beef scarring in kaensky

Beef scarring is one of the most common recipes using offal in northern France. Please note that the preparation of this dish will take a long time.

You will need:
– 2 kg of beef scars;
– 250 g of carrots;
– 250 g of onion;
– 1 stem of leek;
– bundle of rosemary and oregano;
– bay leaf;
– 2-3 inflorescences of cloves;
– 2-3 garlic cloves;
– 1 liter of cider;
– 3 tbsp calvados;
– vegetable oil;
– salt and freshly ground black pepper.

If you don’t have calvados, in the recipe you can replace it with brandy.

Slice the scarring into large chunks, wash and pour in cold water. Cook for 5 minutes in salted water, and then drain the water. Peel the carrots and cut into circles, the onion and the leek stem grind with cubes. Take a deep baking shape and grease it with oil. Put vegetables on the bottom, on top – pieces of scarring. Add there the sliced fragrant herbs, bay leaf and peeled and shredded garlic. Salt everything, pepper and pour with cider, adding calvados. Close the shape with a lid. Heat the oven to 140 degrees and cook the dish for 8 hours. Serve this exquisite roast with boiled potatoes.

In addition to the most common variant of the recipe, there is another. During stewing, tomatoes are added to the scarring in the calculation of 500 g of tomatoes per 1 kg of subproduct. In this case, the sauce turns out to be more saturated, but the natural taste of scarring becomes less pronounced.

Beef scarring salad

You will need:
– 500 g beef scars;
– 300 g red beans;
– 1 l vegetable broth;
– 250 g foie gras pâté;
– small red bulb;
– 2-3 garlic cloves;
– 250 g green salad
– balsamic vinegar
– vegetable oil
– salt and freshly ground black pepper.

Instead of beans, boiled pasta or potatoes can be a good addition to the rumen.

Cut the tripe with straws and fold into a pan. Pour it with vegetable broth, salt, pepper and cook for 1 hour. Separately in salted water, cook the beans until soft. Cool both components. Wash and slice the salad, refill it with balsamic vinegar. Grind onions and garlic, mix with scarring and beans, refill with vegetable oil, salt and pepper. Serve salad portionally. Put salad leaves on each plate, top a mixture of chopped rumen and beans, and next to a slice of foie gras pâté. Also this dish is suitable for croutons made of white bread.

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