Braised veal breast with carrot cream, pea vegetables and pickled radishes.

A recipe by top chef Elisabeth Grabmer. In her gourmet restaurant - the Waldschänke in Grieskirchen - she cooks with her son Clemens.

© Foto Oberösterreich Tourismus/Urlaubsregion Vitalwelt/Tom Son: Elisabeth und Clemens Grabmer im Freien in Grieskirchen.
Elisabeth und Clemens Grabmer stehen am Rand eines Feldes, sie tragen ihre Kochbekleidung.
© Geschmorte Kalbsbrust mit Karottencreme, Erbsengemüse und eingelegten Radieschen


Veal breast:

  • 300 g veal breast
  • Rosemary
  • Thyme
  • 3 carrots
  • ½ celery
  • 4 red onions
  • 2 tbsp tomato paste
  • 100 ml red wine
  • Vegetable stock to pour on (or broth)
  • Mustard (to coat the veal breast)

Carrot cream:

  • 6 carrots
  • 2 apples
  • 100 ml apple juice
  • 100 ml white wine
  • Mustard seed
  • Fennel seed

Pickled radishes:

  • 100 ml water
  • 100 ml
  • Vinegar
  • 50 g sugar
  • Radishes

Mace foam:

  • Dried mace
  • 200 ml cream
  • 100 ml milk
  • 50 g butter
  • 60 g sour cream

Pea vegetables:

  • Peas
  • Sugar snap peas
  • Spinach
  • Butter
  • Salt
  • Pepper
  • Some vegetable stock



Season the veal breast with pepper and rosemary and sear on both sides. Fry the finely chopped carrots, celery and red onions and add a spoonful of tomato purée, then deglaze several times with red wine. Pour in vegetable stock and cover half of the veal breast with it, cook at 140 degrees for about 1 hour, then turn over once and cook in the oven for another hour. After approx. 2 hours, prick the breast with a meat fork. When the fork detaches easily and without resistance, the breast is done. Then strain the sauce, add a little fresh rosemary, mix with butter and let it boil down a little.
Tip: Make it the day before and let it cool down so that you can cut the breast of veal more easily.




Peel the carrots and cut into small cubes. Core the apples and cut into quarters. Put the carrots and apples on a baking tray, pour in the apple juice and white wine and add the rosemary, mustard seeds and fennel seeds. Place in the oven at 160 degrees. After about 10 minutes, deglaze again with apple juice and white wine, do this until everything is white, then mix well to a cream and season with salt, pepper, nutmeg and a little vinegar.




Bring the water, vinegar and sugar to the boil and leave the radishes to infuse for 1 hour.




Bring the milk and cream to the boil and infuse the dried mace, strain the remaining ingredients, season with salt and pepper and mix well with a bar mixer.
Tip: If it doesn't foam well, it may still have been too hot. Simply add a small piece of butter.



Boil the peas briefly in salted water and immediately rinse them in ice water (they will stay green and crunchy). Before serving, sauté the peas and sugar snap peas in butter and season with salt and pepper.
Tip: Long-grain pepper tastes slightly lemony and not so hot. Just before serving, add the spinach and deglaze with vegetable stock.



Finally: Cuttheveal breast and heat it at 30 degrees and crisp it up a bit more.