Munsterland Tōttchen, Veal Ragout

Münsteraner Töttchen
Originally considered a "poor man's meal", traditionally Toettchen was made from a calf's head and innards such as lung and heart, cooked with onions and vinegar into a sweet and sour ragout. These days, veal and veal tongue are mainly used, and the dish appears on restaurant menus.
Course Entree
Cuisine Munster
Keyword Calf's Head, Stew, Sweet and Sour, Veal
Region North Rhine Westphalia

Ingredients

  • veal shoulder or breast
  • 1 onion halved
  • 1 leek
  • 2 sprigs parsley
  • 1/4 celery root (celeriac)
  • 2 bay leaves 2 cloves
  • 2 cloves
  • 3 allspice
  • 8-10 white peppercorns
  • 1 onion diced
  • 2 tbsp butter or lard
  • 2 tbsp flour
  • 1 tsp salt
  • 1 tbsp medium hot mustard
  • ½ tsp chervil or thyme leaves
  • juice of 1/2 lemon or white wine
  • 1-2 tbsp white wine vinegar
  • sugar
  • Worcestershire sauce
  • salt & pepper freshly ground

Instructions

  • Put the meat with the washed and cleaned soup greens, the bay leaves, the halved onion studded with cloves, the crushed allspice, the peppercorns and a little salt in 1 ¼ liters of salted water, bring to the boil and cover for about 1.5 hours on a medium-high heat cook heat. Remove from the broth, allow to cool slightly, remove any fat and tendons and cut into small cubes. Pour the broth through a fine sieve.
  • Peel and finely chop the onion, then fry in the butter/lard until golden. Dust the flour over it, let it brown slightly and deglaze with a little broth. Pour in enough of the broth to create a well-bound sauce. Let the sauce simmer for about 15 minutes, then season with the lemon juice or vinegar, a little sugar and the mustard mixed in three tablespoons of broth to make it spicy and slightly sour. Add the meat cubes to the sauce and heat for a few minutes. Add chervil or thyme leaves and leave to stand briefly. Before serving, drizzle Worcestershire sauce over the ragout.
  • In Münster only fresh, strong farmhouse bread, mixed salad and a tasty beer would be served as side dishes. If you like, boiled new potatoes, spaetzle noodles would do.

Stay Connected!

Sign up for the German Foods newsletter

Get the latest recipes, news and special offers...

You have Successfully Subscribed!