Name: Braised Veal Roast with Root Vegetables
Prep time: 45 min
Cook time: 100 min
Total time: 145 min
Yield: 4 Portionen
Ingredients: 4 piece Carrots; 4 piece Tomatoes; 2 Stange(n) Celery stalks; 2 piece Onions; 2 Zehe(n) Garlic; 15 g Thyme; 1 tbsp Clarified butter; 1 kg Veal roast (from the knuckle); to taste Salt; to taste Pepper; 2 piece Bay leaves; 200 ml Veal stock; 100 ml White wine (dry); 3 tsp Butter (cold)

Cook Time

2 h 25 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Braised Veal Roast with Root Vegetables is ready in 2 h 25 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This braised veal roast is a true feast! The tender veal, braised with aromatic root vegetables and herbs, literally melts in your mouth. I especially like to make this dish in autumn and winter when it's cold outside and you need something hearty. Preparing it in a Roman pot takes a little time, but the result is worth it. The roast is ideal for a festive family meal or a special occasion. It goes well with potato dumplings or Spätzle. An absolute favorite recipe that is guaranteed to please everyone!

Ingredients (14 ingredients)

4 piece Carrots
4 piece Tomatoes
2 Stange(n) Celery stalks
2 piece Onions
2 Zehe(n) Garlic
15 g Thyme
1 tbsp Clarified butter
1 kg Veal roast (from the knuckle)
to taste Salt
to taste Pepper
2 piece Bay leaves
200 ml Veal stock
100 ml White wine (dry)
3 tsp Butter (cold)

Preparation (8 steps)

Prepare vegetables

Peel carrots and cut into slices. Wash, dry and roughly dice tomatoes and celery stalks. Peel and also roughly dice onions and garlic. Wash and shake thyme dry.

Chop vegetables

Thermomix® Setting

5 sec/Speed 5

Put carrots, tomatoes, celery stalks, onions and garlic in the mixing bowl and chop for 5 sec./level 5. If necessary, push down with the spatula and repeat the process.

Sear meat

Heat clarified butter in a pan and sear the veal roast on all sides. Season with salt and pepper.

Fill Roman pot

Soak the Roman pot in water and then pour out the water. Place half of the chopped vegetables in the Roman pot. Place the seared veal roast on top. Distribute the remaining vegetables, thyme sprigs and bay leaves around it. Pour veal stock and white wine over the meat.

Braise in the oven

Place the covered Roman pot in the cold oven and braise at 180 °C top and bottom heat for approx. 80 minutes until the meat is cooked. Occasionally pour broth over the meat.

Prepare sauce

Thermomix® Setting

30 sec/Speed 8

After braising, remove the bay leaves from the Roman pot. Put the remaining contents of the Roman pot into the mixing bowl and puree for 30 sec./level 8. Then pass through a sieve.

Refine sauce

Thermomix® Setting

5 min/212°F/Speed 2 100

Pour the strained sauce back into the mixing bowl and bring to the boil for 5 min./100°C/level 2 and allow to simmer slightly. Then add the cold butter in pieces and stir for 20 sec./level 3 to thicken the sauce.

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