Tim Mälzer: Gefüllte Kalbsbrust

Serves four

200g ciabatta,

1-day old 100ml double cream

2 tins of artichokes (425gs each)

3 garlic cloves

2 sprigs of sage

2 eggs

Salt, Pepper

1 veal breast, approx. 1.8 kg (have your butcher cut a “pocket” into the meat for the stuffing)

200g celeriac

3 medium onions

2 tbsp. olive oil

2 tbsp. tomato puree

300 ml dry white wine (preferably German, of course)

For the stuffing

Cut the bread into half-inch cubes and mix in a bowl with the cream. Drain the artichoke hearts and dice coarsely. Peel and chop the garlic. Pluck the sage leaves from the sprigs and chop. Add everything to the bread cubes and combine with the eggs. Season with salt and pepper.

Preparation

Ditto the breast, inside and out. Press the stuffing in firmly and close with a kitchen needle and thread. Preheat the oven to 190 °C. Peel the celeriac and onions, and cut both into walnut-sized chunks. Heat oil in a roasting pan till almost smoking, and brown the breast. Remove and fry the vegetables until well browned, add the tomato puree and fry for another minute. Deglaze the pan with the wine and 125 ml water, and bring back to the boil. Replace the breast in the pan and roast for approx. 2 hours. Baste repeatedly. Remove the meat and let rest, covered with foil, for 5-8 minutes, while you sieve the pan juices into a second pot, then boil and reduce a little. Season to taste.

Serve the veal, cut into 1-inch thick slices, with the jus.