Boiled Meat – Veal with Vegetables

Bring water with all ingredients up to and including Peterli stems to a boil in a high frying pan, reduce temperature, simmer gently with lid closed for about half an hour.

In the meantime, roast the onion halves (with the skin on!) with the cut side down in a coated pan until dark brown, sprinkle with bay leaves and cloves, add to the stock with the remaining ingredients. Add meat, simmer with lid on just below boiling point for about 1 hour. Remove about 1/6 of the broth to prepare the vegetable garnish. Continue to simmer the meat for 20 minutes. Skim off the foam occasionally.

Preheat plates and dishes in a 60 °C stove.

In the meantime, prepare the vegetable garnish: bubble up the removed broth, add the vegetables in portions until just tender, keep warm.

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