Veal Tafelspitz with Frankfurt "Green Sauce"

"Tafelspitz" with Veal

Serves 8

- 100 gr. Onions

- 1 kg. Veal bones

- 1.2 kg. "Tafelspitz" prime veal

- 1 Tbsp. Peppercorns

- 2 Bay leaves

- 1 bunch Greens

- 1/2 bunch Lovage

- 250 gr. Carrots

- 400 gr. Kohlrabi

- 400 gr. Small waxy potatoes

- 2 Stalks Leek

- 1 bunch Chives

- Salt and pepper to taste

Ingredients : Green Sauce

- 1 bunch Herbs (parsley, borage, chives, dill, chervil, sorrel, watercress and salad burnet)

- 250 gr. sour cream ("Schmand")

- 1 Lemon

- 100 gr. Mayonnaise

- Salt and pepper to taste

PREPARATION: Green Sauce

Wash herbs for the green sauce and mix with Schmand (sour cream), mayonnaise and juice of 1 lemon, season with salt and pepper.

PREPARATION: "Tafelspitz" with Veal

1. Cut unpeeled onions in half and brown sliced sides in an ungreased pan. Wash veal bones. Bring 3.5 liters of water to a boil. Add the bones, prime veal, onions, peppercorns and bay leaves to boiling water and bring to a gentle boil. Cook uncovered for 90 minutes on medium heat, skimming off any foam.

2. Wash the greens and chop coarsely. An hour before removing the pot from the heat, add half of the lovage to the meat. Peel the carrots, halve lengthwise and coarsely chop. Peel the kohlrabi, halve and cut in slices 1 centimeter wide. Peel the potatoes, halving the larger ones. Wash the leeks, cutting white and light-green portions in 1 centimeter-wide rings diagonally.

3. Remove the Tafelspitz from the broth after 90 minutes cooking time. Remove the grease and keep the meat warm. Pour the broth into another large pot through a fine strainer and bring to a boil. Add carrots, kohlrabi and potatoes and cook for 15 minutes on medium heat. Add the leeks to the water and cook for another 15 minutes on medium heat.

4. Slice the meat, adding the vegetables, and top the warm dish with the chilled green sauce.