Season the prepared and pared veal fillet with salt and pepper. Bring all the ingredients for the stock to the boil and then let the veal fillet soak in the stock for about 10 minutes. Then remove the meat from the stock (it should still be pink).
Mix the appropriate ingredients for the crust and spread them on the meat. Briefly brown the meat using the grill function.
First peel the asparagus and cut into strips. Peel the shallots, cut in half and cut into strips. Finely chop the garlic. Then leave the butter in the pan until golden and fry the asparagus, shallots and garlic in it. Caramelize the whole thing with sugar and add the pepper and chicken stock. Fill everything up with water until the asparagus is covered and let it simmer. As long as the broth has not completely boiled off, season everything with balsamic vinegar, honey and peanut oil. Finally cut the cherry tomatoes in half and add them.
Clean the vegetables and cut them into cubes. Then halve the garlic cloves and wash the tomatoes, quarter them and remove the stalks. Clean and quarter the mushrooms as well. Then caramelize the veal bones and the veal tail in oil until golden brown. Add the tomato paste and tomatoes and roast them briefly as well. Finally add the herbs and heat briefly. Deglaze the whole thing with a little wine and let it boil down until all the liquid has evaporated. Repeat the process several times with the wine.
Then fill the pot with about 2.5 liters of water until the bones are completely covered. For perfect results, cook everything in an open pot over a mild heat for about 3 days. Every now and then skim off the cloudy matter and finally filter everything through a sieve lined with a cotton cloth into a new pot. Heat the resulting jus again and reduce it for another hour over a mild heat.
For the deep-fried potato cubes, simply peel the potatoes, cut into small cubes and cook in salted water until soft. Then drain the cooked cubes on a cloth and fry them in fat just before serving.
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