Preheat the oven to 80 degrees (no convection). Once the veal has been stripped of all its skins, etc., it is rubbed on one side with salt and pepper and on the other with a spice of your choice, e.g. ground coriander and fennel seeds.
Heat salted butter in a pan. Sear the meat on all sides. Searing in this sea of butter is only partially successful. The main thing is that the meat pores close.
Now is reburied. For this I use, for example, a fireproof glass mold (approx. 18 x 13 x 4 cm) that is hardly larger than the food to be cooked. So put meat and butter in, put it in the preheated oven and forget it for 4 hours.
In the meantime, peel the potatoes and asparagus, cook them in salted water and prepare them in time for the roasting time. In the meantime, the butter has gotten some of the meat juice and has thus changed into a delicious sauce, which asparagus and boiled potatoes are now looking forward to madly.
A well-developed dry Grüner Veltliner could be an ideal accompaniment to this dish. When I prepared this main course for guests, there was a beef carpaccio as a starter, served with fried green asparagus, capers, Parmesan, pepper, sea salt, high-quality olive oil and a splash of lemon juice, with white bread.
Finally, I would like to note that never before has a piece of meat from my kitchen received so much praise and recognition as this saddle of veal 80 degrees, you are almost certain of the same if you copy it!
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