🍽️ Tender Boiled Veal with Horseradish Cream

Name: Tender Boiled Veal with Horseradish Cream
Total time: 30 min
Yield: 4 servings
Ingredients: Beef shank from veal 500 g; Soup vegetables 1 bunch; Bay leaves, dried 2 pcs.; Juniper berries 1 tsp; Salt 0.5 tsp; Potatoes, waxy 1 kg; Butter 3 tbsp; Wheat flour, Type 405 3 tbsp; Heavy cream 400 ml; Lemons 1 pc.; Horseradish cream 3 tbsp; Pepper, white ground pinch; Parsley, fresh 10 g

672 kcal · 30 min · 4 servings

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Ingredients

Beef shank from veal 500 g
Soup vegetables 1 bunch
Bay leaves, dried 2 pcs.
Juniper berries 1 tsp
Salt 0.5 tsp
Potatoes, waxy 1 kg
Butter 3 tbsp
Wheat flour, Type 405 3 tbsp
Heavy cream 400 ml
Lemons 1 pc.
Horseradish cream 3 tbsp
Pepper, white ground pinch
Parsley, fresh 10 g

Instructions

1. Rinse the meat under running water and pat it dry with kitchen paper.
2. Wash the soup vegetables, peel them if necessary, and chop them into coarse chunks.
3. Place the vegetables, bay leaves, juniper berries, and half a teaspoon of salt into a large pot.
4. Pour in about 1.5 liters of water and bring the mixture to a boil.
5. Place the meat into the boiling broth and reduce the heat to a low setting.
6. Let the meat simmer gently for about one hour.
7. Regularly skim off the rising foam with a skimmer.
8. Peel the potatoes and wash them thoroughly.
9. Cut the potatoes in half or quarters depending on their size.
10. Place the potatoes in a pot and cover them with salted water.
11. Bring the water to a boil and cook the potatoes for about 25 minutes.
12. Carefully lift the finished meat out of the broth.
13. Wrap the meat tightly in aluminum foil to keep it warm.
14. Pour the broth through a sieve into a clean bowl.
15. Melt three tablespoons of butter in a pot over medium heat.
16. Add three tablespoons of flour and sauté the mixture for about two minutes.
17. Deglaze the mixture while stirring with 500 milliliters of broth and cream.
18. Let the sauce simmer gently for about five minutes.
19. Cut a lemon in half and squeeze out the juice.
20. Stir the horseradish into the sauce and bring it to a brief boil.
21. Finally season the sauce with salt, pepper, and the lemon juice.
22. Wash the parsley, shake off excess water, and remove the coarse stems.
23. Finely chop the parsley.
24. Slice the boiled veal into thin slices.
25. Arrange the meat slices on plates.
26. Add the horseradish sauce and the boiled potatoes.
27. Sprinkle the dish with the chopped parsley and serve.

Nutrition per serving

kcal: 672
Protein: 43 g · Fett/Fat: 38 g · Carbs: 48 g