🍽️ Tender Veal Topside with Apple and Vegetable Medley

Name: Tender Veal Topside with Apple and Vegetable Medley
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg Veal Topside; Salt; Pepper (from the mill); 1 tbsp Vegetable oil; 600 g Pointed cabbage; 1 Carrot; 150 g Celeriac; 1 Onion; 3 tbsp Butter; 1 tbsp Flour; 100 ml dry white wine; 150 ml Vegetable broth; 100 ml Whipping cream; 1 Apple; Chili flakes; freshly grated horseradish (for garnishing)

557 kcal · 30 min · 4 servings

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Ingredients

1 kg Veal Topside
Salt
Pepper (from the mill)
1 tbsp Vegetable oil
600 g Pointed cabbage
1 Carrot
150 g Celeriac
1 Onion
3 tbsp Butter
1 tbsp Flour
100 ml dry white wine
150 ml Vegetable broth
100 ml Whipping cream
1 Apple
Chili flakes
freshly grated horseradish (for garnishing)

Instructions

1. Preheat your oven to 120 degrees Celsius using the top and bottom heat setting.
2. Rinse the veal briefly and pat it dry with a kitchen towel.
3. Season the meat generously with salt and pepper.
4. Heat oil in a large frying pan.
5. Sear the meat on all sides until it forms a brown crust.
6. Place the meat on a rack set over a baking tray to catch the drippings.
7. Roast the meat in the oven for 60 to 70 minutes. It should remain pink inside.
8. Wash the pointed cabbage and remove the hard cores.
9. Cut the cabbage into diamond-shaped pieces.
10. Peel the carrots and celery.
11. Slice the root vegetables thinly.
12. Then cut the slices into diamond shapes as well.
13. Peel the onion.
14. Sauté the onion in one tablespoon of butter in a hot pan until translucent.
15. Add the rest of the prepared vegetables to the onion.
16. Stir in some flour and fry it briefly.
17. Season the vegetables with salt and pepper.
18. Deglaze the vegetables with wine and broth.
19. Pour in the cream.
20. Let the vegetables simmer for about 5 minutes until they are still al dente.
21. Wash the apple.
22. Cut the apple in half.
23. Remove the core.
24. Cut the apple halves into wedges.
25. Add the apple wedges to the vegetables for the last 2 to 3 minutes.
26. Take the meat out of the oven.
27. Let the meat rest for a few minutes.
28. Slice the meat.
29. Arrange the meat slices on plates.
30. Place the vegetables next to the meat.
31. Whisk the remaining butter into the sauce until frothy.
32. Season the sauce with salt and chili.
33. Pour the sauce over the meat and vegetables.
34. Garnish the dish with horseradish.
35. Serve fried potatoes on the side if you like.

Nutrition per serving

kcal: 557
Protein: 59 g · Fett/Fat: 25 g · Carbs: 19 g