Recipes with Calf neck

A cheeky sandwiches with veal

First cut the meat into cubes of approx. 5 x 5 x 5 cm. Peel carrots, parsley roots and the fennel and cut them into roughly 2 cm thick slices. Heat the oil in a thick-bottomed saucepan and Brown kødtern and vegetable slices. Joined tomato paste, peppercorns