Summary

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

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Instructions

1. Fry the meat cubes in hot clarified butter in portions lightly on all sides, remove from the pan.
2. Sweat the onion, carrot, leek and celery in the remaining fat.
3. Add the meat again, deglaze with the stock and wine, add the bay leaf and cloves.
4. 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.
5. Alloy with egg yolk, season with salt, pepper and sugar. The sauce should have a nice sour taste.
6. Broad ribbon noodles tossed in butter or homemade spaetzle go well with it.
7. 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.