Serves
4
1 kg
(approx.) hind leg of veal
2 l Ayinger Jahrhundert-Bier
2 l water
1
large onion spiked with 8 cloves and 2 bay leaves
10
juniper berries
10
black peppercorns
Salt
100 g
each of leeks, carrots and celeriac, cut in juliennes
Bring
Jahrhundert-Bier, water and spices to the boil. Add
the leg of veal and simmer for approximately 2 hours. During the last 15
minutes of cooking time add the finely cut vegetables.
Remove
veal from the stock, carve into slices and serve with some of the vegetables
and the stock.
Perfect
with grated horseradish and parsley potatoes.