Calf Tafelspitz

Ingredients

• 800 g calf Tafelspitz
• 1 Carrot
• 0.5 stalk leek
• 100 g celery
• Salt
• peppercorns
• bay leaf
• 125 ml dry white wine
• 3 l water
• Chives
• 50 g carrot and celery cubes (each)
• 50 g leek and yellow pepper cubes (each)
• 150 g butter
• Salt
• ground pepper
• 600 g diced potatoes
• 40 g Butter
• 3 sprigs marjoram

Instructions

1. 1.

   Clean the calf Tafelspitz and cook it the day before by bringing water with white wine, spices and vegetables to a boil. Add the Tafelspitz so that it is covered with liquid and simmer for 30 minutes. Let the stock cool.

2. 2.

   Take 300 ml of the calf stock for the vegetable sauce and cook the diced vegetables until tender in about 7 minutes.

3. 3.

   Cut cold butter into small pieces, quickly stir into hot broth and season with salt and pepper.

4. 4.

   Blanch potato cubes for about 5 minutes in boiling water, drain and shock with cold water. In hot butter fry for 10–15 minutes until golden brown; just before serving add marjoram leaves and adjust seasoning.

5. 5.

   For serving slice the calf Tafelspitz thinly. Warm the slices in the stock for about 5 minutes (do not let it boil). Arrange sliced Tafelspitz with potatoes on plates, garnish with chervil or chives, and serve with sauce.