Hackbraten

V-ZUG AG’s Hackbraten mixes supplied minced beef and Kalbsbrät with carrot, durum-wheat semolina, breadcrumbs, egg, onion, garlic, herbs and capers. A separate breadcrumb-and-olive-oil coating covers the loaf before it bakes in an already greased porcelain form.

The carrot is washed, peeled and grated. The whole egg is whisked. Onion and garlic are peeled; the onion is cut finely and the garlic pressed. Chives and parsley are washed, parsley leaves plucked, and both herbs are finely cut.

The supplied minced beef, Kalbsbrät, prepared carrot, durum-wheat semolina, the first tablespoon of breadcrumbs, egg, onion, garlic, herbs, capers and seasonings mix thoroughly. The mixture forms an elongated loaf.

The loaf is placed in the supplied greased porcelain form and is smoothed with a little water. The separate six tablespoons of breadcrumbs mix with the olive oil, are spread evenly over the loaf and are pressed on.

The form sits on a rack in the cold oven chamber. The recipe bakes it with moist upper and lower heat at 200°C for one hour.