Calf Tafelspitz with Apple Vegetable

Ingredients

• 1 kg calf Tafelspitz
• Salt
• Pepper (freshly ground)
• 1 tbsp plant 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 heavy cream
• 1 apple
• chili flakes
• fresh grated horseradish (for garnish)

Instructions

1. 1.

   Preheat the oven to 120°C with fan and top heat.

2. 2.

   Rinse the Tafelspitz, pat dry and season with salt and pepper. In a hot pan brown all sides in oil. Place on a rack over a fat tray and bake for 60-70 minutes until pink inside.

3. 3.

   Meanwhile, wash and trim the pointed cabbage, cut into diamonds. Peel carrot and celeriac, slice thinly then cut into diamonds. Peel onion and sauté in 1 tbsp butter until translucent. Mix remaining vegetables with flour, cook briefly, season, then deglaze with wine and broth. Add cream and simmer gently for about 5 minutes. Wash apple, halve, core, cut halves into wedges; add to the vegetables during the last 2-3 minutes.

4. 4.

   Remove the Tafelspitz from the oven and let rest a few minutes. Slice and arrange on plates.

5. 5.

   Add the vegetable mixture and whisk the cream sauce with remaining butter until frothy. Season with salt and chili, pour over meat and vegetables. Garnish with horseradish and serve.

6. 6.

   Serve with optional roasted potatoes if desired.