In a roaster, cover the boiled veal with water and add half beef stock. Simmer over a low heat for 1 hour 30 minutes, regularly skimming off he foam. In the meantime, wash and dice the vegetables and sauté the onion in a pan with the olive oil over a medium heat. After the meat has cooked for 1 hour 30 minutes, add the vegetables, onion and the other half of the beef stock and cook for a further 50 minutes.
Peel the potatoes and cut into thick slices. Heat the fat in a roaster and brown the potatoes briefly at high temperature until crispy all over. Reduce the heat to the lowest setting and cook the potatoes with the lid on and in plenty of fat for 20 minutes until golden brown. Turn occasionally and season with the herbs 10 minutes before the end of the cooking time.
Wash the lettuce and shake dry, dry fry the sesame seeds in a pan. Remove the pomegranate seeds from the fruit and collect the juice. Mix the juice, vinegar, oil, salt and pepper into a marinade and add to the lettuce. Fold in the sesame seeds and pomegranate seeds and leave to soak briefly.
For the herby sour cream, mix the ingredients well and season to taste. To serve, remove the roast from the stock and quickly rinse through a sieve in cold water. Cut into thin slices (cut crossways to the fibre) and arrange in a deep dish. Pass the stock through a sieve, season, and pour over the roast. Sprinkle with chives and horseradish. Serve with the roast potatoes in the roaster, together with the salad and herby cream.
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