Calf Tafelspitz with Vinegar-Wine Sauce

Ingredients

• 1.2 kg calf tafelspitz
• 2 onions
• 2 Garlic cloves
• 2 carrots
• 150 g celeriac
• Salt
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 250 ml dry white wine
• 75 ml raspberry vinegar
• 600 ml calf stock
• 2 Bay leaves
• 1 tsp peppercorns
• 4 juniper berries
• 1 tsp Honey

Instructions

1. 1.

   Preheat the oven to 100°C fan.

2. 2.

   Rinse and pat dry the tafelspitz. Peel and roughly cube the onions, garlic, carrots, and celeriac. Season the meat with salt and pepper and brown it all over in a roasting pan. Remove the meat and brown the vegetables in the same pan. Add tomato paste briefly, then deglaze with wine. Add a splash of vinegar and some stock. Return the meat to the pan so that about one‑third is submerged in liquid and roast for about 3 hours, turning occasionally and adding more stock as needed. After roughly 2 hours add bay leaves and peppercorns.

3. 3.

   Remove the meat from the sauce and strain it. Reduce further if desired or add more liquid. Season with remaining vinegar, honey, salt, and pepper; briefly soak sliced meat in the sauce before serving.