Košické Rezne s Tarhoňou
Traditional Reverse-Crumbed Braised Beef with Toasted Pasta
Mise en Place (Metric)
- 700 g Beef chuck (4 x 175g cutlets)
- 60 g Fine dry breadcrumbs (strúhanka)
- 2 Large eggs (beaten)
- 250 g Yellow onion (fine brunoise)
- 10 g Sweet paprika
- 600 ml Rich beef stock
- 200 g Tarhoňa or Fregola Sarda
- 30 g Lard or clarified butter
- 25 g Cold butter (to finish)
- Sea salt & cracked black pepper
Method & Service Parameters
- Embed Crumbs: Season beef cutlets with salt and black pepper. Lay cutlets over breadcrumbs, cover with more crumbs, and pound firmly until embedded into the muscle fibers.
- Flash Fry: Dip cutlets into beaten egg. Flash-fry in hot lard for 60–90 seconds per side until the crust sets golden.
- Sauce Base: Sweat onions in pan drippings until deeply caramelized. Stir in paprika and deglaze immediately with hot beef stock.
- Braise: Layer cutlets in a braising dish, pour over hot stock and onions, cover tightly with parchment and foil, and braise at 150°C for 90 minutes until fork-tender.
- Toast Tarhoňa: In a saucepan, toast dry tarhoňa in fat until speckled golden brown. Add hot stock (1:1.7 ratio), cover, simmer low for 12 minutes, and rest off-heat with butter and fresh parsley.