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Braised Shoulder of Veal with Potato-paprika Puree and Green Beans Wrapped in Bacon

5 from 8 votes
Total Time 4 hours 15 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 103 kcal

Ingredients
 

Calf hip

  • 1 Carrot
  • 1 Celeriac fresh
  • 1 Parsley root
  • 1 Leek
  • 1 Onions
  • 1 Clove of garlic
  • 2 tbsp Oil
  • 1,5 kg Calf hip / flower
  • Salt and pepper
  • 1 tbsp Tomato paste
  • 0,5 L White wine
  • 400 ml Veal stock
  • 4 tsp Vegetable broth
  • 2 sheets Bay leaves
  • 5 Sprigs of thyme
  • 3 tbsp Orange jam

Potato and pepper puree

  • 3 Paprika
  • 800 g Floury potatoes
  • Salt
  • 1 tbsp Butter
  • 100 ml Cream
  • Salt and pepper
  • Nutmeg

Green beans wrapped in bacon

  • 500 g Green beans
  • 10 slices Mixed with bacon, sliced
  • 1 Clove of garlic
  • 1 bunch Summer Savory
  • 0,5 L Vegetable broth
  • 0,5 L Coriander powder
  • 50 g Herb butter
  • Butter

Instructions
 

Calf hip

  • Wash and peel the carrot, celery and parsley root and cut into 1 cm pieces. Remove the roots and outer leaves from the leek and only use the white and light green. Wash the stick in half and cut into 2cm long pieces. Peel and finely dice onions and garlic. Season the meat with salt and pepper. Heat the oil in a pan, fry the veal hips until light brown on all sides, remove from the pan and put in the oven. Fry the onions and garlic in the frying fat until translucent and finally add the carrots, celery and parsley root and sauté for 3-4 minutes. Finally add the leeks. Add tomato paste, fry, deglaze with wine and stock and season with vegetable stock. Let simmer for 5 minutes. Put the vegetables in the oven dish with the meat. Add the bay leaves and thyme. Put it in the oven at 180 ° top and bottom heat (or 160 ° convection), let it simmer for 2 hours and add the stock if necessary. Remove the roast from the sauce and let it rest for at least 5 minutes. In the meantime, pour the sauce through a sieve into a saucepan. Season the sauce to taste, if it is too thin, thicken with 1 tablespoon of mixed cornstarch. Stir in the orange jam. Cut the roast into slices. Spread the vegetables on plates, put a slice of roast and some sauce on top.

Potato and pepper puree

  • Wash the peppers, quarter them, remove the seeds, place them on a baking sheet with the skin side up, press flat, slide them under the preheated grill on the top rail. Grill until the skin turns black and blisters. Put the peppers in a freezer bag, allow to evaporate for 5 minutes, then carefully peel off the skin, cut the peppers into cubes. Wash the potatoes, peel them, quarter them, put them in a saucepan, just cover them with water, add salt, cook for 10-12 minutes until soft, pour off the cooking water, press the potatoes through a press into a bowl. Heat the cream, milk and butter, add the paprika, finely puree with the hand blender, add to the potatoes, season with salt and pepper, mix with a hand blender to a creamy puree.

Green beans wrapped in bacon

  • Wash the beans and trim the ends. Bring the vegetable stock with savory, 1 pinch of coriander and split garlic clove to the boil. Add the beans, bring to the boil, simmer at reduced temperature for approx. 10-15 min. Rinse in cold water (so the beans stay green). Divide the beans into 10 parts and wrap each with a slice of bacon. Place in a buttered casserole dish, sprinkle some coriander, pepper and herb butter on top. Bake in the oven at 180 ° C for 15 minutes.

Nutrition

Serving: 100gCalories: 103kcalCarbohydrates: 5.1gProtein: 8.9gFat: 4.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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