Braised veal is a traditional dish of Italian cuisine. The veal is slowly cooked in a flavorful broth of white wine and aromatics, becoming tender and succulent. It is an ideal dish for special occasions or when you want to serve a delicious and refined main course.
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Lard the meat with strips of bacon
In a casserole, heat the oil, add the ham fat, then add the onions and carrots cut into thin slices, and let them soften and brown over medium heat
Lay in the meat tied with white kitchen string and brown it well on all sides
Turn it several times, season with salt and pepper, and after 10 minutes sprinkle it with a glass of wine, increase the heat and let it evaporate
Continue cooking for another 10 minutes, pour in the second glass and let it evaporate
Add the hot broth, cover and cook over medium heat for an hour and a half
Remove the braised veal from the pan, untie it, pass the sauce through a food mill and pour it hot over the sliced meat
Wine pairings: Nebbiolo D'Alba DOC Sangiovese Di Romagna “Superiore” DOC Portulano VdT Del Salento
Pan
Casserole
Italia
| Energy (kcal) | 107.53 |
| Carbohydrates (g) | 0.07 |
| of which Sugars (g) | 0.07 |
| Fat (g) | 3.1 |
| of which Saturates (g) | 1.13 |
| Protein (g) | 15.09 |
| Sale (g) | 0.25 |
