Braised Veal with Vegetables

Braised Veal with Vegetables

Show off with this delicious Sunday lunch.

Adapted from Jamie Oliver

Ingredients

Metric System
Servings
  • 1.5 cup wine
  • 10.6 oz carrot
  • 2 onion
  • 2 clove garlic
  • 14.1 oz leek
  • 1 veal
  • 2 oz butter
  • oil
  • mushrooms
  • Step 1

    Place a casserole pan on a medium heat and melt half the butter with a splash of oil. Season and brown the veal on all sides, then remove from pan and set aside.

    Step 2

    Peel and finely slice the onions and garlic, then trim and cut the leeks into large chunks. Sauté in the same pan until soft but not coloured, then add the carrots and cook for a few minutes.

    Step 3

    Make a space in the middle, and place in your veal, surrounded by the veg. Tuck the bay into the veal and pour in the wine and 100ml water.

    Step 4

    Bring to the boil, then cover with a circle of greaseproof paper and simmer for 2 to 2 hours 30 minutes, till the veal is tender. Check the liquid level every 20 minutes or so, adding water as necessary.

    Step 5

    When the veal is ready, place a frying pan on a medium-high heat with the remaining butter. Tear in the mushrooms and fry until they start to turn golden.

    Step 6

    Season, and stir into the veal with the double cream. Bring back to the boil then simmer uncovered for 10 minutes, till reduced.

    Step 7

    Transfer the veal to a board and slice. Serve with braised veg, buttered spätzli or noodles and cabbage gratin.

    Step 1

    Casserole pan

    Simmer the veal and vegetables uncovered for 10 minutes, till reduced.

    Step 2

    Casserole pan

    Stir the fried mushrooms into the veal with the double cream. Bring back to a boil.

    Step 3

    Casserole pan

    Lower the heat, and cover the pan with a circle of greaseproof paper and simmer for 2-2.5 hours, till the veal is tender.

    Step 4

    Casserole pan

    Tuck bay leaves into the veal and pour in wine and 100ml water. Bring to a boil.

  • 350 ml wine
  • Step 5

    Casserole pan

    Make a space in the middle of the pan, and place in your veal, surrounded by the vegetables.

    Step 6

    Casserole pan

    Add baby carrots to the pan with vegetables and cook for a few minutes.

  • 300 g carrot
  • Step 7

    Casserole pan

    In the pan that had the veal, sauté the vegetables until soft but not coloured.

  • 2 onion
  • 2 clove garlic
  • 400 g leek
  • Step 8

    Casserole pan

    Remove the veal from the pan and set aside.

    Step 9

    Casserole pan

    Add the veal leg to the pan and brown on all sides.

  • 1 veal
  • Step 10

    Casserole pan

    Place a casserole pan on a medium heat and melt the butter with a splash of oil.

  • 2 tbsp butter
  • oil
  • Step 11

    Frying pan

    Place a frying pan on a medium-high heat with butter. Tear in the mushrooms and fry until they start to turn golden.

  • 2 tbsp butter
  • mushrooms
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