Calf Tafelspitz with Braised Romanasalat and Chanterelles

Ingredients

• 0.8 kg calf tafelspitz
• Salt
• freshly ground pepper
• 1 sprig rosemary
• 1 sprig thyme
• 6 tbsp Olive oil
• 80 g small carrots
• 50 g peas
• 80 g sugar snap beans
• 200 g baby Romanasalat
• 120 g chanterelles
• 1 tbsp raspberry vinegar (or another berry vinegar)
• 1 tbsp butter
• 200 ml calf stock

Instructions

1. 1.

   Preheat the oven to 80°C. Remove any tendons from the meat and season with salt and pepper. Wash, dry, and set aside the herbs. Heat 2 tbsp oil in a pan and sear the meat on all sides; remove and place in an oven-safe dish. Drizzle with 2 tbsp olive oil, add herbs, and bake for about 5-6 hours until pink.

2. 2.

   Bring the calf stock to a boil and reduce slightly for the sauce.

3. 3.

   Wash, trim, and if necessary peel the vegetables. Cut into small pieces and blanch carrots and peas for about 5 minutes, sugar snap beans for 1-2 minutes in plenty of salted water. Shock in ice water and drain.

4. 4.

   Wash the Romanasalat and cut lengthwise into strips. Clean the chanterelles with kitchen twine or a cloth and chop if large.

5. 5.

   Toss the vegetables and Romanasalat in hot olive oil, season with vinegar, salt, and pepper. Sauté the chanterelles separately in butter for a short time, seasoning them as well.

6. 6.

   Remove the tafelspitz from the oven, slice thinly. Arrange the vegetables and chanterelles on four warmed plates, place the sliced tafelspitz atop the vegetables, and serve with sauce on the side.