On New Scandinavian Cooking, we prepared this wonderful cut of beef in a Viking-style ground oven, which is a made by digging a hole in the ground and filling it halfway up with stones. After lighting a log fire on top, the stones are hot enough for the hole to serve as an oven, with the soil and turf on top. Use a cooking thermometer, as checking the meat for doneness is rather inconvenient. However, it is perfectly possible to make this recipe in your own kitchen, using a normal stove.
Serves 4 to 6
For the veal: Let the meat sit in room temperature for at least one hour before starting to cook. (If using a regular oven, preheat to 400 Fahrenheit [200 Celsius]). Rub the meat with generous amounts of sea salt, and wrap it first in heather, then in dock leaves, and close tightly with string. Place in a ground oven and cover with hot stones, soil and turf. Leave to cook for 3 to 4 hours, or until core temperature has reached 135 Fahrenheit (57 Celsisus).
Alternatively, bake in the oven until core temperature reaches 135 Fahrenheit [57 Celsius]. Leave to rest in a warm place for 10 minutes before carving it.
For the salad: Mix rape-seed oil, apple cider vinegar, heather honey, and stir until smooth in a small bowl. Season with salt and pepper. Using your fingers, break the pods open and pick out the beans, discarding the pods. In a large bowl, combine beans, hazel nuts, apple, red onion and lemon thyme. Add the dressing and fold together until mixed well.
To serve, carve the meat thinly and arrange with broad bean salad, sprinkle with sea salt.