Kalbs Tafelspitz

Ingredients

• 2 handfuls herbs (chervil, parsley and chives)
• 1 Garlic clove
• 5 anchovy fillets (pickled in oil)
• 1 tbsp capers
• 1 tbsp Lemon Juice
• 8 tbsp olive oil
• Salt
• freshly ground pepper
• 1 kg Tafelspitz (veal)
• Salt
• pepper from the mill
• 2 sprigs thyme
• 7 tbsp olive oil
• 1 Shallot
• 1 Garlic clove
• 400 g Romanesco
• 500 g baby carrots
• 300 g chanterelles
• 50 ml dry white wine
• 1 romaine lettuce leaf
• 1 tsp coarse sea salt

Instructions

1. 1.

   Wash and shake dry the herbs for the salsa verde. Peel the garlic. Combine all ingredients in a blender and puree.

2. 2.

   Preheat the oven to 100 °C (212 °F).

3. 3.

   Rinse the veal, pat dry, season with salt and pepper. Wash the thyme, shake dry and pluck the small leaves from the stems. Sear the meat in an oven‑proof dish with 4 tbsp olive oil, add thyme, then bake for about 4 hours, basting occasionally with its own juices. Ten minutes before the end, switch on the grill function to crisp the surface.

4. 4.

   Meanwhile, peel and finely dice the shallot and garlic. Wash the romanesco and cut into small florets; clean the carrots. Blanch both in boiling salted water until al dente, then drain and shock in ice water. Sauté the shallot and garlic in the remaining oil in a pan, add romanesco, carrots and chanterelles, and cook briefly. Wash the Romaine lettuce, pat dry, tear individual leaves and add to the vegetables. Mix well and season with salt, pepper, white wine and some salsa verde.

5. 5.

   Slice the Tafelspitz thinly and arrange on top of the vegetable bed on a plate. Sprinkle with coarse sea salt and serve with the remaining salsa verde.