Recipes
Germany Ingredients (4 Servings)
- 600 g calf Prime rump of veal
- 250 g Green beans
- 200 g Pearl barley
- 2 Shallots
- 2 Tablespoons Rapeseed oil (20 g)
- 60 ml White wine
- 300 ml Stock
- 0.25 Bunch of chives
- 50 g Horseradish (fresh)
- 30 ml Cream (30 % fat)
- 1 Teaspoon Pepper
- 1 Pinch Sugar
Nutritional values (per serving)
Calories440 kcal
Fat11 g
Sodium450 mg
Carbohydrates42 g
Protein40 g
Phosphorus465 mg
Potassium951 mg
Liquid284 ml
Directions
Remove the sinews from the skin side of the rump, season and sear on all sides. Then bake in the oven at 190 °C for approx. 15 minutes, until a core temperature of 52 °C has been reached. Allow to rest for 5 minutes.
Wash the beans, remove the stalk and cut into thin strips, then blanch in salt water.
Sauté the pearl barley with diced shallot in rapeseed oil until translucent. Then deglaze with white wine and season with salt and pepper. Gradually add the hot stock. Cook for approx. 15 minutes until the pearl barley is al dente. Meanwhile, grate the horseradish and cut the chives into small rings. Lastly stir the grated horseradish, the chives rings and the whipped cream into the pearl barley.