Veal breast with apple and celery

Ingredients for 6 servings:

• 1 ½ kg veal breast or beef brisket
• 1 onion(s)
• 1 carrot(s)
• 1 leek(s)
• 2 stalks celery
• 1 bay leaf
• 2 carnations
• 5 peppercorns
• 200 ml dry white wine
• ¼ celeriac
• 3 apples
• 1 onion(s)
• 30 g butter
• 1 tsp mustard seeds, ground
• 1 tsp curry powder
• 1 tsp mustard
• 1 tbsp vinegar
• some cornstarch
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Recipe from Denmark

Roughly dice the onion, carrot, leek, and celery and place them in cold water and wine along with the bay leaves, cloves, and peppercorns. Simmer the veal breast in it for one and a half hours. If using beef brisket, leave it on the stove for half an hour longer. Remove the meat, let it cool, remove the fat, and cut the meat into thick slices. Drain the stock, reserving a reserve and reducing it by at least half. Cut the celeriac into five-millimeter cubes. Peel and core the apples, and cut them into equally large cubes. Finely dice the onion. Sauté the celery cubes in butter. After two minutes, add the apple cubes, onion, and crushed mustard seeds, and simmer for another three minutes. When the apple and celery pieces still have a slight bite, sprinkle over the curry and fry briefly. Mix the mustard with the vinegar and deglaze with it. Add the reduced meat stock and bring to a boil. Thicken the sauce to the desired consistency by dissolving cornstarch in a little water and season with salt and pepper. Warm the breast slices in a little stock. To serve, top the meat with the apple and celery mixture and pour the sauce over it. Serve well with potatoes and a beetroot salad.