Roast veal with braised onions
Preparation time: approximately 60 minutes
60 min
Total Time
60 min
Cooking Time
60 min
Preperation Time
Ingredients
| For 5 people: 1.5 kg veal roast, 1 1/2 tsp salt, pepper, medium-hot mustard, 3 tbsp olive oil, 200 g white onions, 200 g red onions, 250 ml veal stock (alternatively: vegetable stock), 250 ml red wine (preferably Dornfelder from the Palatinate), 1 tsp salt, 1 sprig of rosemary, 1 bay leaf, 2 cloves of garlic |
Instructions
- Salt and pepper the meat on all sides and rub with mustard. Heat oil in a stainless steel pot, e.g. original-profi collection®, and sear the meat on all sides.
- Remove from the pot, set aside, and sauté the peeled, quartered onions in the remaining fat. Deglaze with veal stock and red wine. Add salt, herbs, and peeled garlic. Return the meat to the pot and braise with the lid on in a preheated oven (130 °C) for approx. 1.5 hours.
- Then, slice the meat and serve with the braised onions.
Recipe download: Veal roast with braised onions
