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Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month April 2017

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In April 2017 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:

Consommé of ox-tail with yeast dumpling

Ingredients for 4 servings:
1 kg ox-tail (cut into thick slices)
1 red onion
1 white onion
1 celery stalk
1 carrot
1 small leek
1­–2 garlic cloves
2 tomatoes
1/2 bunch flat-leaf parsley
1/2 bunch thyme
5 marjoram sprigs
1 bay leaf
1 tsp. peppercorns
200 g flour
30 g sugar
2 g salt
1/4 packet yeast
10 ml rapeseed oil
80 ml lukewarm water
2 g baking powder
Preheat oven to 200 degrees Celsius. Place the meat into a roasting tray. Clean the onions, slice them in half and add to the meat. Place the roasting tray, without lid, into the oven and gently roast the meat for approx. 45 minutes.

Meanwhile, clean the celery stalk, carrot and leek and cut into pieces. Remove the skin from the garlic cloves and slice them in half. Slice the tomatoes into quarters and remove the seeds. Wash the parsley, thyme and marjoram.

Place the lightly roasted meat into a large pot and quench with cold water until the meat is well-covered. Bring to a vigorous boil once to cause the juice to be released from the meat. The broth will at first become cloudy during this process. Using a ladle, skim off the streaks of protein and generously salt the roast. Don’t worry if the broth is not entirely clear, as this does not affect the taste.

Add the vegetables, herbs, bay leaf and peppercorns and let the broth simmer, uncovered, on low heat. It will take about four hours for the consommé to become really strong. If necessary, you can add a bit of water every now and then. Afterwards, place a clean cloth strainer into a sieve and pour the broth through it so that the vegetables and meat are contained. Remove the meat from the bones, cut into small pieces and allow the cool.

Dissolve the yeast in lukewarm water and fold in the remaining ingredients. Knead the dough for approx. 10 minutes, then let it rise in a warm spot for about 30 minutes. Roll out the dough, cut out pieces of dough with a ring (about 2.5 cm or 1 inch in diameter) and fill them with small pieces of ox-tail. Let the dumplings rise for another 90 minutes.

Cook the dumplings at 100 degrees Celsius and 100% humidity for 15 minutes in a steamer (you can also use a bamboo basket).

Arrange the consommé with yeast dumplings and… bon appétit!

We wish you much success!


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