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🍽️ Tender Braised Veal with Zesty Wine and Vinegar Sauce

497 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg Veal Topside
• 2 Onions
• 2 Garlic Cloves
• 2 Carrots
• 150 g Celeriac
• Salt
• Pepper (from the mill)
• 2 tbsp Vegetable Oil
• 1 tbsp Tomato Paste
• 250 ml dry White Wine
• 75 ml Raspberry Vinegar
• 600 ml Veal Stock
• 2 Bay Leaves
• 1 tsp Peppercorns
• 4 Juniper Berries
• 1 tsp Honey

Instructions

1. 1. Preheat your oven to 100 degrees Celsius with fan setting.
2. 2. Rinse the meat under cold water and pat it dry with a kitchen towel.
3. 3. Peel the onions, garlic, carrots, and celery.
4. 4. Cut the vegetables into coarse cubes.
5. 5. Season the meat with salt and pepper.
6. 6. Sear the meat on all sides in a casserole dish until brown.
7. 7. Remove the meat from the casserole dish and set it aside.
8. 8. Brown the prepared vegetables in the same casserole dish.
9. 9. Stir in the tomato paste and let it sweat briefly with the vegetables.
10. 10. Deglaze the pan with wine.
11. 11. Add a splash of vinegar.
12. 12. Pour in some meat stock.
13. 13. Place the meat back into the casserole dish.
14. 14. Ensure the meat is submerged about one-third into the liquid.
15. 15. Cover the casserole dish and place it in the oven.
16. 16. Braise the meat for about 3 hours.
17. 17. Turn the meat occasionally during cooking.
18. 18. Add more stock if the liquid reduces too much.
19. 19. Add bay leaves and pepper after about 2 hours.
20. 20. Remove the cooked meat from the sauce.
21. 21. Strain the sauce through a sieve to remove the vegetables.
22. 22. Simmer the sauce briefly to thicken it if necessary.
23. 23. Add a little liquid if the sauce is too thick.
24. 24. Season the sauce with the remaining vinegar, honey, salt, and pepper.
25. 25. Slice the meat into thin pieces.
26. 26. Let the meat slices sit briefly in the warm sauce.
27. 27. Serve the dish warm.

Nutrition per serving

• kcal: 497
• Protein: 77 g · Fett/Fat: 11 g · Carbs: 8 g