Veal Breast with Breadcrumb Crust and Root Vegetables

Ingredients

• 1 slice country bread
• 1 untreated lemon
• 4 sprigs thyme
• 1 Garlic clove
• 1 tsp peppercorns
• 1 tsp sea salt
• 1 tbsp Rapeseed Oil
• 1 tsp medium-hot mustard
• 1.6 veal breast (pre‑cooked, with bone)
• 20 g clarified butter
• 3 onions
• 2 carrots
• 2 beetroot bulbs
• 250 ml dark beer

Instructions

1. 1.

   Finely chop the bread in a food processor. Wash the lemon hot, dry it, grate the zest and squeeze out the juice. Pick off the thyme leaves. Peel and finely mince the garlic. Combine the lemon zest and juice with the bread, thyme and garlic in a bowl. Coarsely crush the peppercorns and add them with salt, oil and mustard. Mix into a paste.

2. 2.

   Preheat the oven to 170 °C (fan‑forced).

3. 3.

   Wash and pat dry the veal breast. Brown it all around in hot clarified butter in a roasting tin over medium heat. Spread the lemon breadcrumb mixture over the veal breast and bake on the second rack from the bottom for about 1 hour 20 minutes.

4. 4.

   Peel and cut onions, carrots and beetroot into strips. After about 20 minutes add them to the meat and cook together. When the vegetables are lightly browned, pour in the beer.

5. 5.

   Remove the finished veal from the oven and let it rest for about 10 minutes. Deglaze the vegetables with a little water, bring to a boil and season the sauce. Plate the roast with the vegetables and serve.