Brawn-Maxx with «Der scharfe Maxx»
Michelin-starred chef Christian Kuchler is bringing back brawn with this exquisite apéritif recipe. Paired with a touch of finesse, this traditional dish packs a flavorful punch. And who turns heads when it comes to culinary finesse? «Der scharfe Maxx»! Perfect for lovers of unique taste explosions, this gourmet recipe is a delight for everyone – including vegetarians: Simply swap the veal cuts for asparagus or mushrooms, or try variations with cooked ham or meatloaf for a different twist.
Ingredients
serves 4 Personen| Brawn | |
|---|---|
| 6 piece(s) | pickled gherkins, sliced |
| 300 g | sliced ham |
| 8 piece(s) | blanched tomatoes, sliced |
| 300 g | «Der scharfe Maxx» |
| 300 g | cooked veal tongue, sliced |
| 500 g | cooked veal tongue, sliced |
| 5 sheets | gelatin |
| Vinaigrette | |
|---|---|
| 1 piece(s) | onion, finely sliced |
| 30 g | vinegar |
| 30 g | olive oil |
| 30 g | pumpkin seed oil |
| 1 bundle | chives |
| 1 bundle | dill |
| 1 piece(s) | pepperoncini |
| 2 piece(s) | onions |
Preparation
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Preparing the mold
Line a terrine mold with cellophane and place in the refrigerator to chill.
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Stock
Prepare 500 grams of veal stock or broth. Set aside 300 grams in the refrigerator and heat 200 grams in a saucepan over low heat. Add the gelatin sheets and stir until dissolved. Combine the dissolved gelatin with the reserved stock in a different container. Place everything back in the fridge.
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Brawn-Maxx / Terrine
Remove the terrine mold from the fridge. Slice the ingredients into very fine slices: pickles, ham, tomatoes, «Der scharfe Maxx» cheese, and the cooked veal tongue.
IMPORTANT: Cut all ingredients into pieces of equal size and thickness.
Layer the ingredients like lasagna in this order: veal tongue, «Der scharfe Maxx», tomatoes, ham, and pickles. Pour some stock on each layer and press down gently. Top with a final layer of cheese and press down firmly. Chill the terrine for at least an hour – preferably overnight.
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Vinaigrette
Slightly heat the olive oil in a pan. Finely chop the onions and remove the ends. In a separate (frying) pan, sauté the onions with a little oil until they lightly caramelize.
In the meantime, finely chop the pepperoncini and herbs. Remove the pan with olive oil from the heat and add the vinegar. Stir in the chopped herbs and pepperoncini, followed by a splash of pumpkin seed oil. Season the vinaigrette with salt, pepper, and lemon juice. Finally, add the caramelized onions and mix well.
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Final touches
Remove the terrine from the refrigerator and invert it onto a plate to release it from the cellophane. Cut the terrine into thick slices. Place a slice of the Brawn-Maxx on each plate and add a spoonful of the «onion salad». Drizzle with some of the sauce and serve.
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