Braised veal is a traditional dish of Italian cuisine. The veal is slowly cooked in a flavorful broth of white wine and herbs, becoming tender and succulent. It is an ideal dish for special occasions or when you want to serve a delicious and refined main course.
Lard the meat with strips of bacon
In a saucepan, heat the oil, add the ham fat, then add the onions and carrots cut into thin slices, let them soften and brown over moderate heat
Place the meat tied with white kitchen string, brown it well on all sides
Turn it several times, salt and pepper it, 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 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 meat from the pan, untie it, pass the sauce through a food mill, pour it hot over the sliced meat
Serve
Accompanying wines: Nebbiolo D'Alba DOC, Sangiovese Di Romagna “Superiore” DOC, Portulano VdT Del Salento
Pan
Saucepan
Italia
| Energy (kcal) | 69.8 |
| Carbohydrates (g) | 0.79 |
| of which Sugars (g) | 0.76 |
| Fat (g) | 2.61 |
| of which Saturates (g) | 0.73 |
| Protein (g) | 8.28 |
| Fiber (g) | 0.21 |
| Sale (g) | 0.16 |
