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.

Find out more about the culinary career ofHeinz Reitbauer