Stuffed Veal Brisket Vienna Style

Ingredients

• 1.5 kg veal brisket (1 brisket) sliced by butcher
• 300 g potatoes
• 2 old-fashioned rolls
• 100 g mushrooms
• 1 shallot (chopped)
• 1 garlic clove (chopped)
• 1 bunch parsley (finely chopped)
• 1 tbsp marjoram leaves
• 3 tbsp butter
• 50 g Pistachios
• Salt
• Pepper
• ground nutmeg
• 50 ml whipping cream
• 2 Eggs
• 100 g celery
• 1 leek
• 2 Tomatoes
• 1 Carrot
• 2 onions
• 1 bay leaf
• marjoram (for garnish)

Instructions

1. 1.

   Wash veal brisket and pat dry.

2. 2.

   Peel and dice potatoes. Boil in salted water for about 5 min, not fully cooked. Drain and set aside.

3. 3.

   Dice rolls and put in a bowl.

4. 4.

   Clean and dice mushrooms.

5. 5.

   Sauté shallot and garlic in 1 tbsp hot butter until translucent, add mushrooms and steam until all liquid evaporates.

6. 6.

   Add parsley, marjoram and pistachios and pour over rolls. Mix in potato cubes, season heavily with salt, pepper and nutmeg. Whisk cream with eggs and pour over mixture. Stir and let rest for 10 min. Then fill brisket and sew closed.

7. 7.

   Peel, clean or wash celery, leek, tomatoes, carrot and onions and roughly chop. Put with bay leaf into a roasting tray and place brisket on top. Season with salt and pepper and brush with remaining melted butter.

8. 8.

   Preheat oven to 200°C (fan) and brown for about 20 min. Then pour in about 400 ml water and reduce temperature to 180°C. Braise for about 2 hours, periodically spooning over liquid.

9. 9.

   Remove meat, let rest under foil and strain vegetables with stock through a sieve. If needed add more water and cream. Season with salt and pepper.

10. 10.

    Remove seam from brisket and slice. Plate stuffed veal brisket Vienna style with sauce and serve with optional vegetables. Garnish with marjoram.