June 9, 2015 1:43 pm
Updated: June 9, 2015 1:44 pm

WATCH: Making kalbstafelspitz


Description: sous vide (poached) veal sirloin. Served with horseradish, spinach, seared potatoes and egg sauce.


  • 1 veal sirloin top cap
  • 500g fingerling potatoes
  • 500g baby leaf spinach
  • 2 organic eggs
  • 1 apple
  • Small piece fresh horseradish
  • 2 shallots finely chopped
  • Parsley
  • Chives
  • 100ml buttermilk
  • Pinch of salt
  • Lemon juice to taste
  • Sugar to taste
  1. Clean the meat trim all-fat off.
  2. Marinate the meat 24 hours in buttermilk
  3. Wash the buttermilk off meat after 24 hours.
  4. Vacuum seal the meat
  5. Place meat in water bath at 58 Celsius for 6 hours
  6. sear until
  7. cook the potatoes in water with salt until tender. Cool the potatoes down and cut them into small pieces.
  8. Satay the potatoes in oil, add little shallots when almost ready season with salt pepper and sprinkle with parsley
  9. Sauté the spinach in olive oil and season with salt pepper
  10. Boil the eggs for 4 min.
  11. Chop up eggs and mixes with mayonnaise and chives
  12. Peel and grate apple. Mix grated apple with graded horseradish and season with a pinch of salt, sugar and lemon juice!!

Slice veal and serve hot with potatoes, spinach, egg sauce and apple horseradish.

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