4
Cut veal neck and veal tongue into cubes, fry and deglaze with Madeira.
Add the leek, carrot, garlic, bay leaves, cloves, mushrooms and tomato puree and fry another
2 minutes. Add the veal stock and bring to the boil. Place over low heat and simmer for approximately 40-50 minutes. Cut the vegetables in half and roast them in the oven with oil, salt and pepper. Serve with crème fraîche, chives and chunky chips.
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