Veal Brisket with Mushroom‑Potato Filling

Ingredients

• 1 veal brisket (ca. 2kg)
• 300 g waxy potatoes
• 2 rolls (from yesterday)
• 100 g mushrooms
• 1 onion
• 1 Garlic clove
• 3 tbsp butter
• 1 bunch parsley
• 1 tbsp marjoram
• 50 g pistachio nuts
• Salt
• pepper (ground)
• 60 ml heavy cream (at least 30% fat)
• 2 Eggs
• 100 g celery
• 1 stalk leek
• 2 Tomatoes
• 1 Carrot
• 2 onions
• 1 bay leaf
• 1 sprig marjoram
• 300 ml veal stock

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat. Ask your butcher to cut a pocket into the meat. Wash and pat the meat dry. Peel, wash, dice the potatoes, parboil for 5 minutes in salted boiling water, then drain well. Slice the rolls thinly and place them in a bowl. Clean the mushrooms and finely dice them.

2. 2.

   Peel and finely dice the onion and garlic; sauté in 1 tbsp butter until translucent. Add the mushrooms and cook until liquid evaporates. Stir in chopped parsley, marjoram, and pistachios. Add the potatoes and season with salt and pepper.

3. 3.

   Whisk together the cream and eggs, pour over the potato mixture, mix well, and let sit for 10 minutes. Spoon the mixture into the veal brisket and tie with kitchen twine. Roughly chop the remaining vegetables: carrot, onions, celery, leek, tomatoes. Place them in a large roasting pan with bay leaf and marjoram; set the brisket on top, brush with remaining butter, salt, and pepper. Roast at 220°C for 15 minutes, then reduce to 180°C, add 40 ml stock, and braise for another 2 hours.

4. 4.

   During cooking periodically baste the meat with stock. Carefully transfer the finished brisket onto a baking sheet and let rest in the turned‑off oven for 30 minutes. Place the roasting pan on the stove, reduce the liquid to thicken, taste the vegetables, slice the meat thickly, and serve with the vegetables and sauce.