Boiled Veal Silverside Vienna Style (Wiener Art) (with Horseradish) served with Fried Potatoes with Caraway Seeds, Lamb’s Lettuce Salad (with Sesame and Pomegranate Dressing) and Herby Sour Cream
For the Silverside:
- 1.5 kg veal silverside
- approx. 250 ml beef stock
- Salt
- 1 carrot
- 1 piece of leek (3–4 cm)
- 1 small piece of celeriac
- 1 piece of celery
- 1 large onion
- Olive oil for frying
- Black pepper
- 1 tbsp chives
- 2 tbsp fresh horseradish shavings
For the fried potatoes with caraway seeds:
- 4 large or 6 small waxy potatoes
- Plenty of vegetable fat for roasting
- Salt
- Black pepper
- ½ tsp ground caraway seeds
- 1 heaped tbsp caraway seeds
For the lamb’s lettuce salad:
- 400 g lamb’s lettuce
- 1-2 tsp sesame seeds
- ½ pomegranate
- 1 tbsp pomegranate juice
- 1 tbsp cider vinegar
- 3 tbsp sesame oil
- Salt
- Black pepper
For the herby sour cream:
- 300 g sour cream
- 1½ tbsp freshly chopped herbs of your choice (chives, flat-leaf parsley, basil, coriander)
- Salt
- 1 pinch of ground garlic
Nutrition values
32
52
96
4
> 60 minutes
veal silverside
*
pot-roasting
1492
Preparation
In a roaster, cover the boiled veal with water and add half beef stock. Simmer over a low heat for 1 hour 30 minutes, regularly skimming off he foam. In the meantime, wash and dice the vegetables and sauté the onion in a pan with the olive oil over a medium heat. After the meat has cooked for 1 hour 30 minutes, add the vegetables, onion and the other half of the beef stock and cook for a further 50 minutes.
Peel the potatoes and cut into thick slices. Heat the fat in a roaster and brown the potatoes briefly at high temperature until crispy all over. Reduce the heat to the lowest setting and cook the potatoes with the lid on and in plenty of fat for 20 minutes until golden brown. Turn occasionally and season with the herbs 10 minutes before the end of the cooking time.
Wash the lettuce and shake dry, dry fry the sesame seeds in a pan. Remove the pomegranate seeds from the fruit and collect the juice. Mix the juice, vinegar, oil, salt and pepper into a marinade and add to the lettuce. Fold in the sesame seeds and pomegranate seeds and leave to soak briefly.
For the herby sour cream, mix the ingredients well and season to taste. To serve, remove the roast from the stock and quickly rinse through a sieve in cold water. Cut into thin slices (cut crossways to the fibre) and arrange in a deep dish. Pass the stock through a sieve, season, and pour over the roast. Sprinkle with chives and horseradish. Serve with the roast potatoes in the roaster, together with the salad and herby cream.