Serves 5
Ingredients
Cranberry Purée
150g verjus
150g cranberries, dried
Stewed veal tail
4 veal tails
2 onions, peeled and roughly chopped
4 tbsp vegetable oil
Salt
200g white port
50g soy sauce
2kg veal stock
40g Hoisin sauce
200g cranberry puree
Veal tail & green bean juice
500ml veal braising liquid, degreased
40ml yellow bean essence, strained
Carpathian salt
Red onion with cranberries
1 red onion
50ml verjus
500ml cranberry juice
2g salt
Yellow beans & coconut cream
200g yellow green beans, cleaned
100ml coconut milk
2g salt
8g galangal, peeled and roughly chopped
½ stalk lemongrass, peeled and roughly chopped
Green beans
Yellow or black beans, young and fine
Green beans, young and fine
Salt
100ml veal stock, light
1 tbsp butter
Salt
Sweetbread
300g veal sweetbreads
Clarified butter for the confit
Murry River salt
Marinated radish with cranberry juice
3 large radishes
Cranberry juice
Salt
Veal tail and veal sweetbreads
2 tablespoons cranberries, parched and roughly chopped
5 water leaves
15 small leaves of Greek bush basil
1 tsp basil oil
Carpathian salt
Method
Cranberry purée
Bring to a boil and purée to a fine paste, strain through a chinois, then pour into cups and refrigerate.
Stewed veal tail
Cut the veal tail in two, then lightly salt and evenly fry in a casserole dish with oil. Remove the tail and fry the onions in it. Deglaze with the port wine and fill with the liquids, add tail again, cover and simmer for 120 minutes at 200C until soft. Allow the tail to cool a little in the stewing liquid, remove from the liquid when still warm and immediately debone. Thoroughly remove the cartilage, the rubber-like skin and the pure fat. Cover and refrigerate. Add the cranberry puree briefly bring to a boil. Then strain the stewing liquid through a fine chinois and refrigerate. After cooling, skim off the fat layer. Before serving, lightly salt the veal tail and “dry” fry it under the Salamander.
Note: Once it starts to pop up, it’s ready.
Veal tail & green bean juice
Boil down the stewing liquid to 50%. Then add the bean essence and season with salt.
Red onion with cranberries
Peel, halve and cut the onion into 5mm thick slices. Boil the onion in the verjus until soft, then remove from the liquid. Reduce the liquid and deglaze the onions with it.
Yellow beans & coconut cream
Combine all ingredients in a saucepan, cover and cook for about 10 minutes. Then puree and strain through a fine chinois. Fill into cups and refrigerate. Heat just before serving.
Green beans
Clean the green beans. Blanch in salted water and plunge into ice water. Glaze the blanched green beans with beef stock and butter, add salt to taste.
Sweetbread
Carefully remove the rubbery skin parts from the sweetbread, making sure you don’t get too many small pieces. Heat the butter to 63C heat and cook the cleaned sweetbreads for 35-45 minutes each depending on size. Remove from the butter and glaze in veal stewing liquid. Then season with fine salt crystals.
Marinated radish with cranberry juice
With a food slicer, cut the radishes into slices at level 1.5. Then cut into pins. Before serving, add some cranberry juice and salt to the radish pins.
Veal tail and veal sweetbreads
Spread 1 tpbs heated green bean purée on each plate, sprinkle the cranberries, then cover with the glazed green beans and pickled red onions. Loosely put the veal tail, veal sweetbreads and radishes on top. Peel the water leaves with a small knife and then cut lengthwise into rough pins. Marinate water leaves and basil with olive oil and salt and drizzle over. Serve juice on the side.
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