Boiled veal with vegetables and horseradish quark

What a job for the pot! Veal cooked for two hours avoiding boiling, in the last quarter of an hour with vegetables. Serve with horseradish quark. try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

1 onion

2 l of water

1 tablespoon of salt

a few peppercorns

2 bay leaves

1 kg of veal shoulder

300 g of cabbage

300 g of carrots of various colours

200 g of semi-fat quark

20 g of fresh horseradish

salt

pepper

Preparation: approx. 30 minutes

Cooking: approx. 2 hours

Total time: 2 h 30 min

Freind's kitchen recipes, croque monsieur and croque madame.

How to proceed

Halve the onion. Brown it in a fat-free pan with the cutting surface facing down. Bring the water to a boil. Add the onion, salt, peppercorns, bay leaves and meat. Cook for approx. 2 hours below the boiling point, skimming the broth. Cut the cabbage into strips and the carrots into bite-sized pieces. 30 minutes before the end of cooking, add the vegetables to the meat and continue cooking.

Transfer the quark to a bowl. Add the finely grated horseradish and mix immediately. Season with salt and pepper.

Remove the meat from the pot and season the broth. Cut the meat into thin slices, crosswise with respect to the direction of the fibres, and place them in the bowls. Serve the vegetables and pour in the broth. Serve with horseradish quark. You may be interested to read Susumelle recipe/ millefeuille cake recipe.