Veal Sour Roast

Ingredients

• 1 kg veal cheeks
• 700 ml alcohol-free red wine
• 200 ml red wine vinegar
• 3 tbsp balsamic vinegar
• 3 tbsp Soy sauce
• 10 peppercorns
• 2 cloves Allspice
• 2 cloves piment
• 4 juniper berries
• 2 tbsp mustard seeds
• 3 bay leaves
• 2 tbsp clarified butter (15 g)
• 400 ml veal stock (glass)
• 4 tbsp raisins (15 g)
• 0.5 bunch Parsley (10 g)
• 300 ml milk (3.5% fat)
• 300 g parsley root
• 300 g waxy potatoes
• 100 g Celery Root
• 200 ml vegetable broth
• Salt
• Pepper
• nutmeg
• 2 tbsp butter (15 g)
• 1 handful vegetable chips (10 g)

Instructions

1. 1.

   Trim the meat of sinew and fat, rinse and pat dry. In a bowl combine 500 ml red wine with both vinegars, soy sauce, spices, and bay leaves. Place the cheeks in the mixture, cover, and marinate for about 36 hours in the refrigerator.

2. 2.

   Remove the cheeks from the marinade and pat dry. Strain the marinade through a sieve and set aside. In an oven‑proof braising pot heat clarified butter. Brown the cheeks on both sides for about 5 minutes over medium heat. Deglaze with 100 ml red wine and reduce almost completely. Add the remaining wine and reduce again. Then add stock, half of the marinade, and raisins; bring to a boil briefly. Cover and braise in a preheated oven at 140 °C (120 °C fan‑forced) for 3–4 hours until tender.

3. 3.

   About an hour before the veal is finished, wash, dry, and trim parsley leaves. Puree half of them with 100 ml milk. Peel, wash, dice parsley root, potatoes, and celery root, and place in a pot. Add milk, parsley‑milk mixture, and broth; season with salt, pepper, and a pinch of freshly grated nutmeg. Simmer until soft for about 20 minutes. Add butter, stir, and mash the vegetables into a creamy puree with a potato masher, keeping warm if needed.

4. 4.

   Take the veal out of the oven briefly. Strain the braising liquid; keep the cheeks warm in the turned‑off oven. Reduce the strained liquid through a sieve in a pot over high heat for about 15 minutes until it thickens to roughly one‑quarter volume and season to taste. Plate the veal with parsley root puree and a drizzle of sauce, garnishing with vegetable chips.