Braised veal

Braised veal

Braised veal

Braised veal

Braised veal

Prep Time 2 hrs 30 mins
Course MEAT
Servings 4

Equipment

  • 1 Rack
  • 1 Gourmet oven dish with lid
  • 1 Glass tray
  • 1 Hand-held blender
  • 1 fine sieve

Ingredients
  

For the joint

  • 1 tbsp oil
  • 1 tsp salt
  • Pepper
  • 1 kg veal (leg or shank), ready to cook
  • 2 carrots | coarsely diced
  • 2 tomatoes | coarsely diced
  • 2 onions | coarsely diced
  • 2 marrow bones (veal or beef)
  • 500 ml veal stock
  • 250 ml water

For the sauce

  • 250 g cream
  • 1 tsp cornflour
  • 1/2 tbsp water | cold
  • Salt
  • Pepper

For frying

  • 1 tbsp oil

Instructions
 

  • Start the Automatic programme or preheat the oven
  • Heat the oil for frying inthe Gourmet oven dish and sear theveal all over (approximately 1 minuteper side).
  • Remove the veal. Mix together the oil,salt and pepper; then coat the veal withit. Mix the veal stock and water
  • Sauté the vegetables in the Gourmetoven dish. Add the marrow bones andmeat.
  • Pour over the water and half ofthe veal stock. Cover the Gourmet ovendish, then place on the glass tray in theoven and cook.

Automatic programme:

  • Follow the instructions in the displayand cook the veal.

Manual:

  • Remove the lid after 95 minutes. Afteranother 5 minutes, pour on ½ l of liquidand cook until done.
  • Remove the veal, bones and half of thevegetables. Place the remainingvegetables and juices in a saucepanand blend to make a purée
  • Pass thepurée through a sieve, add the creamand bring to the boil.
  • Stir the cornflour into the water andthen add it to the sauce to aidthickening.
  • Briefly bring back to theboil. Season with salt and pepper totaste.

Notes

Settings
Automatic programme
Meat | Veal | Braised veal
Programme duration: approx. 90 minutes
Manual
Oven functions: Fan Plus
Temperature: 160–170 °C
Booster: On
Pre-heat: On
Crisp function: Off
Duration: 120–130 minutes
Shelf level: 1
Keyword Braised veal, Miele The Cookbook (Baking, Roasting, Cooking)
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