Stuffed Veal Brisket in a Romertopf

Ingredients

• 1 kg veal brisket (ask butcher to slit a pocket)
• Salt
• black pepper (freshly ground)
• 3 stale rolls
• 150 ml milk
• 2 tbsp butter
• 1 onion
• 1 Carrot
• 100 g frozen peas
• 2 tbsp chervil (chopped)
• 2 tbsp parsley (chopped)
• 400 ml meat broth
• 800 g potatoes
• 2 onions (finely chopped)
• 6 tbsp white wine vinegar
• 200 ml hot vegetable or meat broth
• Salt
• black pepper (freshly ground)
• 1 pinch sugar
• 4 tbsp oil
• 0.5 cucumber
• radishes
• 2 tbsp chives ribbons

Instructions

1. 1.

   Soak the Romertopf.

2. 2.

   Rinse the veal brisket briefly under cold water and pat dry with paper towels.

3. 3.

   Season inside and out with salt and pepper. Cut stale rolls into ~1 cm cubes, soak in warmed milk; melt butter in a small pot and sauté chopped onion.

4. 4.

   Dice carrot and add to peas, then mix with sautéed onions. Combine this mixture with eggs, herbs, and soaked roll cubes into a filling. Stuff the veal brisket with the filling and secure with wooden skewers.

5. 5.

   Place the stuffed brisket in the Romertopf, pour in broth, seal the pot, bake at 200 °C for about 70 minutes until cooked through.

6. 6.

   Cook potatoes in their skins, let cool slightly, peel and slice; mix with chopped onions.

7. 7.

   Season hot broth with vinegar, salt, pepper and a pinch of sugar, then pour over the potatoes, gently stir and let absorb.

8. 8.

   Peel cucumber and slice thinly. Wash radishes, trim ends, slice thinly; combine cucumbers and radishes in salad. Before serving, fold in oil and chives ribbons.

9. 9.

   Slice the veal brisket for serving and accompany with potato salad.