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🍽️ Tender Boiled Veal with Apple Horseradish

268 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 2 onions
• 1 small lemon
• 3 bay leaves
• salt
• 700 g veal top round
• 400 g tart apples (2 tart apples)
• 300 g carrots (3 carrots)
• 400 g waxy potatoes (4 waxy potatoes)
• 1 stalk leek
• pepper
• 50 g horseradish (1 piece)
• 1 bunch chives

Instructions

1. 1. Wash the vegetables for the broth and cut them into rough chunks.
2. 2. Halve the onions.
3. 3. Place a piece of aluminum foil in a frying pan.
4. 4. Place the onions cut-side down on the foil.
5. 5. Roast the onions until they are light brown.
6. 6. Halve the lemon.
7. 7. Squeeze the juice from the lemon.
8. 8. Add 3 liters of water to a large pot.
9. 9. Add the chopped vegetables, roasted onions, bay leaves, and 2 teaspoons of salt to the water.
10. 10. Bring the broth to a boil.
11. 11. Rinse the veal.
12. 12. Pat the meat dry.
13. 13. Place the meat into the boiling broth.
14. 14. Simmer the meat for 1 hour and 30 minutes over low heat.
15. 15. Quarter the apples.
16. 16. Peel the apples.
17. 17. Remove the cores.
18. 18. Cut the apples into rough pieces.
19. 19. Place the apple pieces in a small pot.
20. 20. Add 1 tablespoon of lemon juice.
21. 21. Add 1 tablespoon of water.
22. 22. Add a pinch of salt.
23. 23. Bring the mixture to a boil over low heat while stirring.
24. 24. Simmer the apples covered until they fall apart.
25. 25. Stir occasionally.
26. 26. Let the apple compote cool down.
27. 27. Wash the carrots.
28. 28. Peel the carrots.
29. 29. Wash the potatoes.
30. 30. Peel the potatoes.
31. 31. Cut the carrots into cubes of about 1 cm.
32. 32. Cut the potatoes into cubes of about 1 cm.
33. 33. Place the vegetable cubes in a bowl of cold salted water.
34. 34. Clean the leek.
35. 35. Wash the leek.
36. 36. Cut the leek into rings of about 1 cm thick.
37. 37. Remove the meat from the pot.
38. 38. Keep the meat warm.
39. 39. Strain the broth through a fine sieve.
40. 40. Measure out 1 liter of the broth.
41. 41. Bring the measured broth to a boil again.
42. 42. Add the potatoes and carrots to the broth.
43. 43. Cook the vegetables for 4 minutes.
44. 44. Add the leek.
45. 45. Cook everything for another 4 minutes.
46. 46. Season the vegetables with salt and pepper.
47. 47. Wash the horseradish.
48. 48. Peel the horseradish.
49. 49. Grate the horseradish finely.
50. 50. Stir the grated horseradish into the cooled apple compote.
51. 51. Season the apple horseradish mixture with salt and pepper.
52. 52. Wash the chives.
53. 53. Shake the chives dry.
54. 54. Cut the chives into small rings.
55. 55. Slice the veal.
56. 56. Distribute the meat slices in deep plates.
57. 57. Pour the hot broth and vegetables over the meat.
58. 58. Sprinkle the dish with the chive rings.
59. 59. Serve the dish with the apple horseradish mixture.

Nutrition per serving

• kcal: 268
• Protein: 38 g · Fett/Fat: 2 g · Carbs: 21 g