Veal Braised in Hay


Total time: 3hr 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 430 Kcal


Ingredients

  • 800 g roast veal e.g. shoulder or neck (rolled roast)
  • 1 tsp. sea salt
  • 8 handful organic hay
  • a little oil to fry
  • 6 dl dry white wine
  • 6 dl vegetable bouillon hot
  • 80 g butter, cut into pieces, cold

View these products

Instructions

  • Pre-heat oven to 200 °C. Pat the meat dry with kitchen paper. Salt the meat all over. Quickly brown in a little oil, turning constantly. Place half the dough in a cast-iron roaster (with a lid). Lay the meat on top. Cover the rest of the dough, so that the meat is completely covered. Pour in the wine and stock. The meat must be approx. 3/4 covered with the liquid. Cover the dish and place in the centre of the oven. Heat for 10 - 15 mins. until the liquid is simmering. Then turn the temperature to 120°C. Braise the meat for 2 -3 hours. Shortly before serving, strain 200 ml of liquid into a small pan for the sauce. Add the butter, stirring, and briefly simmer. Then slice the meat and serve with the sauce and Knöpfli.
  • Tipp:

    Bio-HeuBio-Heu* ist sehr aromatisch, weil es nicht früh, sondern erst geschnitten wird, wenn die Blumen geblüht haben.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home