Veal brisket with sautéed vegetables

Veal brisket with sautéed vegetables

The Scandinavian Cookbook
Lars Ranek

The classic dish kalvespidsbryst is normally served with gravy, but this summer version still has lots of flavour and works well served with vegetables. If there are any leftovers, slice the meat and serve it on rye bread with mustard and pickled cucumbers.


Quantity Ingredient
1.5kg veal brisket
500ml dry white wine
500ml water
1 tablespoon whole peppercorns
1 tablespoon sea salt
3 shallots
1 leek, sliced
10 thyme sprigs
3 garlic cloves
3 dill sprigs
3 carrots
1 tablespoon coarse sea salt
5 bay leaves


Quantity Ingredient
4 tablespoons olive oil
2 garlic cloves, finely chopped
200g mushrooms, quartered
500g broccoli florets, quartered or halved depending on size
4 tomatoes
50g horseradish, grated


Quantity Ingredient
1kg potatoes
4 tablespoons olive oil


  1. Put the veal in a large saucepan, pour over the wine and water, then add all the vegetables and flavourings. Bring to the boil and skim any froth from the surface. Reduce the heat to a simmer, half-cover the pan and let it cook gently for 2 1⁄2 hours.
  2. Preheat the oven to 200°C half an hour before the veal will be ready. Cook the potatoes in a large pan of salted water until tender, then drain. Slice the potatoes and put them in an ovenproof dish. Stir in the olive oil and sprinkle with salt and freshly ground pepper. Roast in the oven for 15 minutes.
  3. Meanwhile, for the vegetables, heat the olive oil in a large sauté pan and fry the garlic and mushrooms together for 2 minutes. Add the broccoli florets and cook for 5 minutes. Take 100 ml broth from the meat and add it to the sauté pan along with the tomatoes. Simmer for 3 minutes then season to taste with salt and pepper.
  4. Carefully lift the meat from the broth and place it on a cutting board. Carve it in slices and arrange on a serving dish. Cover the meat with the vegetables and sprinkle the horseradish over the top. Serve with the potatoes alongside.
Trine Hahnemann
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