Veal Braised in Hay

3hr 30m
Preparation/cooking time: ca. 30m + Roast in the oven: ca. 180m

For 4 people

Nutritional Information

Contains 430 Kcal


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

View these products


  • 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.

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


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home