Braised Veal Roast

Braised Veal Roast


1 person made this

This veal roast is braised on the stove top in a sauce of cider with mushrooms and tomatoes. Serve it with vegetables and fresh bread.


Serves: 3 

  • 2 tablespoons sunflower oil
  • 40g butter
  • 500g veal roast
  • 750ml cider
  • 2 yellow onions, diced
  • 1 shallot, diced
  • 2 small tomatoes, diced
  • 100g mushrooms, diced
  • 1 pinch salt and pepper, to taste

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Add 2 tablespoons of sunflower oil and the butter to a frying pan.
  2. Place the roast in the frying pan and cook for 5 minutes on each side or until brown.
  3. After 10 minutes pour the cider and continue to cook the roast until brown; turning from time to time.
  4. Simmer on low heat for 30 minutes to reduce the sauce.
  5. Add the onions and shallots then simmer again until brown. The juice will reduce again so after about 10 minutes add 2 glasses of water.
  6. Return to a simmer again then add the tomatoes and mushrooms. Cook for 10 minutes then season with salt and pepper before serving.

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