Boiled veal with beech mushrooms and celery mustard

Ingredients

Marinade

• 0.4 litres of red wine
• 300 g salt
• 100 g sugar
• mustard seeds
• lavender
• juniper

Celery mustard

• 1 cup of beech mushrooms
• 1 small celeriac
• 100 g sugar
• 50 g salt
• 50 g vinegar
• 50 g white wine
• 200 g water
• 40 g mustard seeds

Mayonnaise

• 4 pcs. egg yolks
• 0.2 litre oil
• 1 tbsp mustard
• a little Pommery mustard, coarse
• salt
• sugar
• pepper
• lemon
• vinegar

Preparation

Marinade

Mix the red wine, salt, sugar, mustard seeds, bay leaf and juniper to make a marinade and marinate the boiled beef for 2 days, then leave to air-dry on a string in the pantry (or cellar) for 2 to 4 days.

Celery mustard

Peel the celery and cut into slices approx. 0.2 mm thick using a slicing machine. Separate the beech mushrooms from the stalk. Make a stock of water, sugar, salt, vinegar, white wine and mustard seeds, bring to the boil and pour separately over the beech mushrooms and celeriac. Then leave the mixture to infuse in a Rex jar for approx. 2 weeks.

Mayonnaise

Mix the egg yolks with the other ingredients and then slowly whisk in the oil to make a mayonnaise.