Saddle of Veal with Dried Fruit Crust, Red Sponge Sauce, Porcini Mushrooms, Autumn Vegetables and Puree

Preheat the oven to 200 degrees and roast the beef bones on a baking tray for 1 hour in a fan oven. Chop the carrots, leeks and celery sticks. Quarter the onion and crush the garlic cloves.

Take the baking sheet out of the oven and pour off the fat. Then heat oil in a saucepan and brown the vegetables in the fat. Add tomato paste and roast for another 2 minutes. Deglaze with red wine and bring to the boil. Boil the red wine down for 5 minutes and then add the roasted bones and pour cold water over it so that everything is covered. Let it boil for 4 hours and add red wine if necessary. Pass everything through a sieve and reduce until the juice thickens.

Chop the dried fruit and mix with the whipped butter, a pinch of salt and breadcrumbs. Spread the mixture on cling film, shape into a sausage and place in the refrigerator. Sear the salted saddle of veal in a pan with melted butter on each side for 3 minutes and then place in the preheated 200 degree oven for 20 minutes with convection.

Boil the peeled potatoes in salted water for 20 minutes. Then pour off the water and allow it to evaporate. Add 1 tbsp butter and roughly mash with a potato masher.

Dissolve 2 tablespoons of butter in a pan, add the finely chopped beetroot, turnip and kohlrabi and let sweat. Then sprinkle with a little salt and pepper and add 500 ml of water and let it reduce for 20 minutes. Blanch the cleaned Brussels sprouts in boiling salted water for 5 minutes, rinse in cold water and then add to the pan with the other vegetables.

Take the Kalbrucken out of the oven after 20 minutes, cover with slices of the dried trust and place on a baking sheet for another 10-15 minutes at 200 degrees with grill function. Clean the porcini mushrooms and cut into strips, put some butter in a pan and heat. Then fry the porcini mushrooms.