Veal Brisket in Red Wine Sauce with Potato Dumplings and Salad

Ingredients

• 3 Stalks Parsley
• 3 stalks marjoram
• 3 sprigs rosemary
• 6 tbsp Olive oil
• 3 tbsp medium-hot mustard
• Salt
• Pepper (freshly ground)
• 1 kg veal brisket (1 piece)
• 2 carrots
• 200 g knollensellerie
• 1 leek stalk
• 2 onions
• 3 Garlic cloves
• vegetable oil (for baking sheet)
• 400 ml dry red wine
• 200 ml meat broth
• Salt
• Pepper (freshly ground)
• 1 tsp cornstarch (to thicken, optional)
• 500 g starchy potatoes
• 150 g flour
• 1 egg
• a pinch nutmeg
• flour (for dusting)
• clarified butter (for frying)
• Salt

Instructions

1. 1.

   Wash the herbs, shake dry, pluck leaves from stems and finely chop. Mix herbs with olive oil, mustard, a touch of pepper and salt. Rinse the meat cold, pat dry, season with salt and pepper. Tie the brisket with kitchen twine, coat with herb mixture, cover and refrigerate overnight to marinate.

2. 2.

   Preheat oven to 180°C (350°F) fan‑forced.

3. 3.

   On the next day wash, peel, and roughly chop carrots and knollensellerie. Clean leek, halve lengthwise, rinse well, then cut into large pieces. Peel onions and garlic cloves, cube roughly. Oil a deep baking sheet. Place brisket on sheet, arrange vegetables around it. Roast in preheated oven for about 1.5 hours, basting with wine and broth every so often. After cooking, wrap brisket in foil and let rest.

4. 4.

   Strain the roasting juices, broth, and vegetables into a pot, squeezing out excess liquid. Reduce sauce over medium heat for 15 minutes, season with salt and pepper, and thicken with a slurry of cornstarch mixed in cold water if desired.

5. 5.

   For potato dumplings, boil potatoes in water for about 30 minutes until tender, then peel and press through a potato ricer while hot. Mix with flour, egg, nutmeg, and salt into a firm, smooth dough. Form long finger‑thick logs, cut into 2–3 cm thick pieces, dust with flour. Fry in a non‑stick pan with clarified butter until golden brown all sides. Cover briefly to steam, then season with salt.

6. 6.

   Unwrap veal from foil, slice thinly. Plate slices with sauce and potato dumplings, garnish with a fresh marjoram sprig, and serve.