Kalbsbries

Ingredients

• 500 g calf brisket
• Salt
• a little flour
• 2 tbsp oil
• 2 tbsp butter
• 1 tart apple
• 1 Shallot
• 1 walnut-sized piece ginger
• 2 tsp oil
• 250 ml apple juice
• 1 tin saffron
• 40 g cold butter
• ground pepper
• 1 packet potato mash powder (+ milk)
• 250 g spinach leaves
• 2 tbsp butter
• a pinch nutmeg
• 1 apple

Instructions

1. 1.

   Trim the calf brisket carefully and soak it for 6-8 hours in water.

2. 2.

   Quarter, peel, core, and dice the apple. Peel and dice the shallot. Peel and dice the ginger. Heat oil. Quickly sauté the apple, shallot, and ginger. Add apple juice and simmer gently for 10 minutes. Strain through a fine sieve into another pot. Add saffron and reduce over high heat for 5-10 minutes. Stir in small pieces of butter to bind; do not let the sauce boil again. Season with salt and pepper. Keep warm.

3. 3.

   Prepare potato mash according to package instructions. Clean spinach leaves, rinse thoroughly, and cook in a pot with water for 3-4 minutes until wilted. Drain on a sieve. Heat 1 tbsp butter, add nutmeg, and toss the spinach. Season with salt. Wash an apple and slice thinly. Heat remaining butter and briefly sauté the apple slices.

4. 4.

   Drain brisket and cut into portions. Season with salt and lightly dust with flour. Heat oil and butter. Brown the brisket for about 10-12 minutes on each side. Plate everything together.