John Myers
Ingredients for 4 servings:
- 800 g veal (veal loin)
- 200 g butter, salted
- 500 g asparagus, white, green or mixed
- 700 g potatoes (early potatoes)
- salt and pepper
- coriander
- Fennel seeds
Instructions
Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes
Preheat the oven to 80 degrees Celsius (no fan). Once the veal has been freed of all skins, etc., rub one side with salt and pepper and the other with a desired spice, such as ground coriander and fennel seeds. Heat salted butter in a pan. Sear the meat on all sides. Searing in this sea of butter is only partially successful. The main thing is that the pores of the meat close. Now it’s time to transfer the meat. For this, I use an ovenproof glass dish (approx. 18 x 13 x 4 cm) that’s barely larger than the food. So, add the meat and butter, put it in the preheated oven, and forget about it for 4 hours. In the meantime, peel the potatoes and asparagus, cook them in salted water, and set aside in time for the end of the roasting time. Meanwhile, the butter has absorbed some of the meat juices, transforming them into a delicious sauce, which the asparagus and boiled potatoes are now eagerly awaiting. A well-aged, dry Grüner Veltliner would be an ideal accompaniment to this dish. When I prepared this main course for guests, the starter was beef carpaccio, served with roasted green asparagus, capers, Parmesan cheese, pepper, sea salt, high-quality olive oil, and a squeeze of lemon juice, along with white bread. For dessert, after a suitable break punctuated by a small grappa, I served fluffy quark blinis. The recipe can also be found on the Chefkoch.de website. Search for “quark blinis.” Finally, I would like to note that never before has a piece of meat from my kitchen received as much praise and recognition as this 80-degree veal loin, and you’re almost guaranteed the same if you try it!
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