Beuschel soak in plenty of fresh water for half a day. In a large, tall pot, put cold water with vinegar. Add coarsely chopped turnip, celery and leek. Add beuschel, weigh down with a strainer insert (to keep beuschel covered with water) and cook for about 30 minutes. Meanwhile, keep skimming off the foam as it rises. Then add bay leaves and peppercorns and continue cooking for 1 hour. The Beuschel is done when it feels nice and soft when pierced with a fork and is no longer bloody. Lift out of broth (reserve broth) and quench in ice water. Place in a terrine mold or pot, weigh down with a board, and refrigerate for 4 hours. Then finely noodle the meat, removing tracheas and gristly pieces. (Larger pieces are best cut finely with bread slicer.) Sauté butter with finely chopped onion and lightly crushed garlic until ripe brown. Add a little sugar and mix in curry powder. Deglaze with wine and boil down vigorously over high heat. Pour in about 1.8 liters of strained Beuschel stock. Add anchovies, capers, salt and pepper and boil down to 1 liter over high heat. Meanwhile, in another saucepan, heat the lard. Add flour and sweat until light brown. Whisk roux briskly into liquid. Puree with a hand blender and strain finely. Stir in crème fraîche, add sliced bush meat, stir well and bring to a boil again. Season to taste with salt, pepper, Dijon mustard and vinegar. Depending on whether you want the beuschel to be more or less soupy, add more stock if necessary. Peel the lemon with a zester, cut the peel into fine noodles and blanch briefly in salted water. Cut mustard cucumber lengthwise into fine noodles with a peeler and mix with chopped coriander, chives and strained lemon peel. Arrange the Beuschel in deep plates, garnish with the cucumber vegetables and sprinkle with Ras el Hanout. Before serving, finish with a dollop of sour cream and some apple balsamic vinegar.
Preparation Tip:
You can reduce the calorie content of the meat by binding it with pureed or very finely chopped root vegetables instead of roasting. The same recipe can also be used to prepare lamb or pork scallops. The oriental spice mixture Ras el Hanout can also be replaced by a fine pinch each of cardamom, coriander, cumin and nutmeg.
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