The preparation of the Beuschel costs the most work, however, if this is done, everything goes fast & simply. Cut away from the Beuschel gullet, coarse tendons and fat – Beuschel soak in cold water, so that all blood is flushed out clean. This soaking should take about 2 hours, but can also be operated longer. In between, change the water often and move the Beuschel a little back & forth.onion, carrots, leeks & celery clean. Roughly chop one half of them. Bring the coarsely chopped vegetables, a bay leaf and a few peppercorns to a boil in a large pot with about 2 liters of water. Add the watered beuschel and heart and cook covered for about 40 min. for the time being. After this time, the mushrooms may already be soft. Lift soft Beuschel out of the broth. The heart usually needs 10 to 15 min. longer than the beuschel. After this time, lift the heart out of the broth as well. Strain the cooking water and reserve it for cooking the beuschel later. Remove the large blood vessels from the beuschel. Refrigerate beuschel & heart in a tub & and weigh down with a board and plates. Let beuschel stand a couple of hours!Cut beuschel & heart into fine strips, removing large gristle as well. Mix with hot mustard, chopped pickles, capers, salt & pepper and let marinate for about 2 hours, but even better overnight. To finish the Beuschel onion,
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