Boiled Veal Top Sirloin

Ingredients

• 1 bundle of soup vegetables
• 2 onions
• 1 small lemon
• 3 bay leaves
• Salt
• 700 g veal top sirloin
• 400 g sour apples (2 sour apples)
• 300 g carrots (3 carrots)
• 400 g waxy potatoes (4 waxy potatoes)
• 1 stalk leeks
• Pepper
• 50 g horseradish (1 piece)
• 1 bundle chives

Instructions

1. 1.

   Clean and roughly chop the soup vegetables. Halve the onions. Place a sheet of aluminum foil in a pan, lay the onion halves on top with the flat side down, and roast until light brown. Cut the lemon in half and squeeze out the juice.

2. 2.

   In a large pot bring 3 liters of water to boil with chopped soup vegetables, roasted onions, bay leaves, and 2 teaspoons salt. Rinse the veal top sirloin, pat dry, add it to the pot, and simmer gently for 1½ hours.

3. 3.

   Quarter the apples, peel, core, and cut into large pieces. In a small pot, combine 1 tablespoon lemon juice, 1 tablespoon water, and a pinch of salt; bring to a gentle boil while stirring. Cover and steam until the apple pieces break down, stirring frequently. Let the apple compote cool.

4. 4.

   While the apples cook, wash, peel, and cube the carrots and potatoes into about 1 cm cubes. Place them in a bowl with cold salted water. Clean the leeks, wash, and cut into rings about 1 cm thick.

5. 5.

   Remove the meat from the pot and keep warm.

6. 6.

   Strain the broth through a fine sieve, measure out 1 liter, and bring to a boil again. Add the potatoes and carrots and simmer for 4 minutes. Add the leeks and cook everything another 4 minutes. Season with salt and pepper.

7. 7.

   Wash, peel, and finely grate the horseradish. Stir it into the apple compote, seasoning with salt and pepper.

8. 8.

   Rinse the chives, shake dry, and cut into small rolls. Slice the veal top sirloin and arrange on deep plates. Pour broth and vegetables over the slices, sprinkle with chives, and serve with the apple-horseradish mixture.