Baden Veal Stew with Creamed Sausage and Bubespitzle

For the fund

1. Debone the veal. Then remove the fine tendons from the meat. Chop the bones and place them cold with the soup vegetables and 5-6 liters of water. Let it simmer for several hours. At the beginning, remove the fat foam floating above every now and then, then sieve.

For the veal

1. Fry the veal in clarified butter, take it out of the pan and set it aside.
2. Briefly sauté the previously chopped vegetables (carrots, onions, celery greens) in the meat juice with a little more clarified butter. Add the tomato paste and sauté until roasted aromas develop (must not burn, only brown). Deglaze with 300 ml of red wine, reduce a little and fill up with 700 ml of veal stock.
3. Now add the cloves, peppercorns, mustard seeds and the bay leaf. Then add the meat again and cover it in the oven at 180 ° for 2 hours. Every now and then, make sure that the meat remains covered with liquid.

For the Bubenspitzle

1. Cook the potatoes with their skin on and peel them hot. While still warm, press the potatoes through a press, mix with the egg, flour, nutmeg, a little pepper and salt and let it steep for 10 minutes.
2. Roll out the dough with plenty of flour into a stick 30 cm long and as thick as a thumb and cut into 4 cm pieces. Roll the pieces into a ball in the heel of your hand and briefly shape them into a potato noodle with the palm of your hand.
3. Briefly cook the shaped parts in boiling salted water until they float to the surface. Then grab it with the net and let it slide into ice-cold water. Then sieve.
4. Let air dry on a plate for about 1 hour. Just before serving, bake in clarified butter in a pan until golden brown.

Creamed cabbage

1. Remove the outer leaves of the cabbage, briefly blanch the inner leaves and rinse in cold water. Remove the leaves from the stalk and cut into bite-sized pieces.
2. Dice the bacon and toast it in a pan without fat. Remove the bacon, add a little clarified butter and sauté the savoy cabbage with diced shallots.
3. Now pour in the cream and some vegetable stock and simmer over low to medium heat for about 15-20 minutes until it becomes softer but does not disintegrate. Thicken with a little mixed cornstarch and season with pepper, salt and nutmeg.

Last but not least

1. Take the roast out of the oven, carefully remove the meat and keep it warm. Sieve the gravy and let it simmer on the stove for another 10 minutes over high heat. Depending on the consistency, carefully thicken with a little cornstarch, then add the meat again and let it steep for 5 minutes.
2. Place the meat on the plate, pour the sauce over it, place the savoy cabbage in a small nest next to it and serve the Bubenspitzle next to it.