Canned Veal
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g veal for braisin (breast or shoulder), rouhly diced
- 1 onion (s), finely diced
- 1 carrot (s), finely diced
- 0.5 stick ½ leek, cut into fine rings
- 1 piece (s) celeriac, finely diced
- 1 bay leaf
- 3 carnation (s)
- 0.25 liter ¼ veal stock or broth, alternatively water
- 0.25 liter ¼ dry Riesling wine (amount depends on whether you want less or more sauce)
- 0.25 liter ¼ cream
- 2 egg yolks
- some flour - butter for binding
- Pinch salt and pepper
- 3 tablespoon clarified butter, for frying
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Fry the meat cubes in hot clarified butter in portions lightly on all sides, remove from the pan.
- Sweat the onion, carrot, leek and celery in the remaining fat.
- Add the meat again, deglaze with the stock and wine, add the bay leaf and cloves.
- Simmer on a low heat with the lid closed for about 45-60 minutes, until the meat is nice and tender. Remove the bay leaf and cloves, add the cream, reduce a little, then bind with a little flour butter if necessary.
- Alloy with egg yolk, season with salt, pepper and sugar. The sauce should have a nice sour taste.
- Broad ribbon noodles tossed in butter or homemade spaetzle go well with it.
- The name comes from the fact that in Baden this ragout used to be boiled down in mason jars, i.e. preserved, and a fine feast was quickly prepared for larger parties. In many families, canned veal is simply part of the wedding dinner.
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