Veal Roast with Pepper Potato Salad

Ingredients

• 1 kg veal roast (e.g., shoulder or shank)
• Salt
• black pepper (freshly ground)
• 2 tbsp clarified butter
• 400 ml meat broth
• 600 g waxy potatoes
• 50 ml white balsamic vinegar
• 100 ml hot vegetable broth
• Salt
• black pepper
• 50 g pitted black olives
• 1 red bell pepper
• 5 cherry tomatoes
• 0.5 bunch Chives
• 150 g arugula (for serving, optional)
• 2 tbsp capers (in oil)
• 5 tbsp extra‑virgin olive oil
• 150 g crème fraîche (for serving)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash the meat, pat dry, and season with salt and pepper. Heat clarified butter in a roasting pan and sear the meat on all sides. Add a splash of meat broth, cover the pan, and roast in the preheated oven for 1–1.5 hours. Use a meat thermometer; at an internal temperature of 70°C the roast is done.

3. 3.

   Meanwhile, wash the potatoes and steam them in a steamer basket for 25–35 minutes until firm but not mushy. Peel and cube them. Pour hot broth and balsamic vinegar over the potatoes, season with salt and pepper, and let rest for 30 minutes.

4. 4.

   Finely chop the olives. Wash the bell pepper, halve it, remove seeds, and dice the flesh. Halve the cherry tomatoes, discard seeds, and finely chop. Shake dry the chives and cut into fine ribbons. Wash the arugula, trim tough stems, and shake dry.

5. 5.

   Combine potatoes with pepper, tomatoes, olives, chives, capers; drizzle olive oil and season with salt and pepper to taste.

6. 6.

   Slice the roast across the grain into thin slices and serve alongside the potato salad, a handful of arugula, and dollops of crème fraîche.