Knuckle of Veal and Polish Carpaccio

Knuckle of Veal ... for four

4 knuckles of veal (foreleg)
1 whole garlic bulb, unpeeled
1 sprig fresh rosemary
1 sprig fresh thyme
20 g salt
10 black peppercorns
2 bay leaves
pimiento
sunflower oil
4 tablespoons mustard
100 ml Hollandaise sauce
30 ml white wine
sage leaves

Marinate the knuckles of veal with salt, pepper, rosemary, thyme and the crushed garlic for 24 hours. Cover in oil, add pimiento and bay leaves and roast for three to four hours in a low oven until the meat is tender. Finally, pour oil over the knuckles in the oven to make the skin crunchy.

Sauce:

Cook the mustard with white wine and chopped sage leaves, add Hollandaise sauce and pour over the meat.

Serve the knuckles of veal with rösti (potato pancakes), wood mushrooms fried in butter with finely chopped onions, and freshly chopped parsley.

Polish Carpaccio ... for four
400 g filet of beef (from the middle)
100 g mustard (preferably Dijon)
dried marjoram
chopped parsley
salt
black pepper
100g Oscypek cheese (smoked Polish cheese)
150g mixed pickles (if possible, made from home-made pickled garlic, cucumber and baby squash)
50g sunflower oil
1 teaspoon lemon juice

Coat the filet in mustard, marjoram, parsley, salt and pepper. Rest for 24 hours, then braise in a frying pan. Slice the cheese into thin flakes and leave to dry. Mix the sunflower oil with the lemon juice and put onto plates. Slice the filet thinly and arrange on the plates. Garnish with cheese and mixed pickles.

Enjoy!