John Myers
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Tyrolean Emperor Veal Cooked in Hay and Meadow Flowers
The perfect tyrolean emperor veal cooked in hay and meadow flowers recipe with a picture and simple step-by-step instructions.
For the saddle of veal:
- 1 kg Saddle of veal raised
- 2 Handful Freshly dried meadow hay
- 4 tbsp Dried meadow flowers
- 2 Pc. Sprig of thyme
- 1 Pc. Chopped garlic clove
- Salt
- Pepper
For the pointed cabbage:
- 1 Pc. Cabbage
- 1 tbsp Butter
- 2 tbsp Powdered sugar
- 4 tbsp White balsamic vinegar
- 8 tbsp Vegetable broth
- Salt
- Pepper
- Mondamine powder
- 5 disc Thinly sliced bacon
For the potatoes in the foil:
- 30 Pc. Larat potato, small
- Butter
- Sea-Salt
- Meadow flowers
- Parchment paper
For the veal jus:
- 8 Pc. Shallot
- 2 Pc. Sliced celery
- 1 Pc. Leek
- 0,5 Pc. Garlic bulb
- 2 Pc. Carrot cut into small pieces
- 2 Pc. Sprig of thyme
- 2 Pc. Bay leaf
- 1 tsp Cumin
- Peppercorns
- Pimento
- Salt
- 0,5 l Madeira wine
- 0,5 l Port wine
- 1 l Red wine tart
- 2 l Veal stock
For the saddle of veal:
- Sear the veal saddle on both sides for 1 minute. Then take it out of the pan and pat dry. Mix the wildflowers, thyme and garlic and spread on both sides of the back. Wrap the whole thing with the hay and vacuum it in a vacuum bag. Cook in a water bath at 54 ° C for 2 hours. Take out and free from hay and meadow flowers. Season and fry again briefly on both sides.
For the pointed cabbage:
- Cut the pointed cabbage into individual leaves. Blanch the leaves in salt water and then quench in ice water. Place the dried leaves lightly between two cloths and place them in layers in a rectangular shape (approx. 2 cm high). Now weigh the whole thing down for 2-3 hours. Take out, cut into rectangles and heat in the oven. Melt the butter, add the sugar, let it caramelize slightly. Deglaze with vinegar and broth, reduce by 1/3 and set with a little moonamine. Cut the bacon into small cubes and leave it crispy. Pour some stock over the warm pointed cabbage lasagne. Season and sprinkle with the bacon.
For the potatoes in the foil:
- Pre-cook the potatoes for approx. 4 minutes and drain. Cut the parchment paper into rectangles. Put 6 potatoes in each. Place a butter flake on top, as well as the meadow flowers and some sea salt. Tie the bags above with a kitchen string and put them in the oven at 180 ° C for another 12-15 minutes.
For the veal jus:
- Roast the vegetables in the pot and deglaze with the alcohol, add the spices and reduce by half. Add the veal stock and reduce by half as well. Passing it off. Reduce again to the desired amount. Season to taste and, if necessary, butter.
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