Pink Veal Boiled Beef with Pointed Cabbage, Walnuts and Thyme Semolina Dumplings

For the pink veal tip with pointed cabbage, walnuts and thyme semolina dumplings, first rub the veal tip with oil and salt, sear on all sides in a hot pan, leave to roast in the oven at 80 °C for about 1 hour.

Caramelize the sugar in a pan and deglaze with the white wine. When the sugar has dissolved, add walnuts and spices. Put everything on a baking tray lined with baking paper, spread flat and let cool.

Cut the pointed cabbage into quarters. Heat the oil in a roasting pan, brown the cabbage on all sides, deglaze with the soup and add the thyme and butter. Season with salt and pepper and braise in the oven at 160 °C for about 30 minutes.

For the semolina dumplings, boil the milk with the butter. Then slowly add the semolina to the milk, stirring constantly, until a light brown layer forms at the bottom. Remove the pot from the heat, cover with plastic wrap and let swell for about 15 minutes. Then fold in egg, cornstarch and thyme.

With wet hands, form small dumplings from the semolina mixture and place in lightly simmering salted water until the semolina dumplings float to the surface. Fry the breadcrumbs in a pan and toss the semolina dumplings in them.

Cut the boiled beef into slices. Lift the pointed cabbage out of the braising juices and drain on kitchen paper. Break the walnuts into coarse pieces. Arrange all the ingredients on a warmed plate and serve the pink veal spi

Preparation Tip:

The recipe for pink veal boiled beef with pointed cabbage, walnuts and thyme semolina dumplings is part of Aaron Waltl's cooking school anniversary menu.

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