Breidenbacher Hof’s Braised Veal Fillet

The dishes created by Breidenbacher Hof’s Executive Chef Philipp constantly impress me.  And his latest, Braised Veal Fillet served with Horseradish Crumbles and two variations of Parsley Root is the perfect dish for the wintery season. The Braised Veal Fillet has its roots in Austria and originally was a dish served only to high society.  Apparently, Chef Philipp numbers me among the important people, because he just served it to me a few days ago!  And as you already know, I love to try these recipes out for myself and of course share the secrets with you.  So take a look below – and be sure to prepare it for the important people in your life!

 Braised Veal Fillet

Marinade for 800g veal fillet:

-       1l red wine, dry

-       2 onions

-       2 carrots

-       ¼ celery knob

-       50g tomato paste

-      2ts cedar

-      2 laurel leaves

-      2-3ts thyme

-      salt and pepper to taste

Preparation:

First remove the fat from the fillets.  Once cleaned, add the fillets and all other ingredients to a pan and leave it to marinate for 48 hours.

 

Braising:

Take the fillets out of the marinade (reserve for later) and season them with salt and pepper.  In a pan on the stove, sear the fillet on all sides giving it a nice golden-brown color.  Then remove the fillet from the pan and set aside.

Add the vegetables to the same pan used for searing the fillets and sauté.  Deglaze the vegetable by adding a small amount of the reserved marinade to the pan.  Now add half a glass of water to the pan and bring to a boil.  Allow the liquid to reduce.  A delicious dark sauce will be created this way!

Return the veal to the pan and move it to the oven.  Allow it to cook for about two hours at 105° Celsius.  When finished, take the meat out of the pan and cover it with a wet towel so that it keeps its color.  Then, pass the sauce through a sieve and return it to the stove if you’d like it to reduce further.  Remember to season to taste!

Horseradish Crumbles:

-       100g fresh breadcrumbs

-       30g melted salted butter

-       5g chopped thyme

-       15g freshly grated horseradish

 

Preparation:

Combine all of the ingredients, except for the horseradish.  Set to the side.

Puree of Parsley Roots:

-       500g peeled parsley root

-       500ml cream

-       salt and pepper to taste

Preparation:

Cut the parsley roots into small pieces and blanch them so that they keep their color.  Boil the cream in another pan and add the blanched parsley roots. Continue to cook unto the root is fork tender.  Then puree the roots adding the cream to taste.  Season with salt and pepper.

Roasted parsley roots:

-       2 parsley roots

-       1ts Olive oil

-        Finely chopped fresh parsley

-       salt and pepper to taste

Preparation:

First, peel the parsley roots and cut each of them into 6 pieces.  Roast the roots on high temperature in a pan using the olive oil until they have reached a golden-brown color.  This usually takes 10-15 minutes. Season with salt, pepper and the finely chopped parsley.

Finally, assemble the ingredients all on the dish, adding the crumble over the veal.  Sit back and enjoy!

I really had a lot of fun cooking this recipe. I wish you a lot of fun trying it yourself and cannot wait to read about your experiences!

Speak Your Mind

*