Name: Veal roast in white wine vinegar stock
Prep time: 45 min
Cook time: 165 min
Total time: 210 min
Yield: 6 Portionen
Ingredients: 1 piece large Onion; 4 piece Carrots; 500 ml White wine; 150 ml Apple vinegar; 250 ml Grape juice; 3 piece Bay leaves; 10 piece Juniper berries; 3 piece Cloves; 20 g Ginger; 15 piece Peppercorns; 0.5 tsp Chili flakes; 3 tbsp Raisins; 0.5 tsp Salt; 1.2 kg Veal roast; 2 tbsp Oil for frying; 0.5 tsp Starch

Cook Time

3 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This veal roast in white wine vinegar stock is a feast for the senses! I especially like to make it in autumn and winter when it's cold outside. The meat becomes wonderfully tender and juicy, and the sauce gets a great depth from the white wine, apple vinegar and spices. The raisins and carrots provide a slight sweetness and a nice contrast. A dish that can be prepared well in advance and is perfect for a festive meal with family and friends. It goes well with dumplings or potatoes.

Ingredients (16 ingredients)

1 piece large Onion
4 piece Carrots
500 ml White wine
150 ml Apple vinegar
250 ml Grape juice
3 piece Bay leaves
10 piece Juniper berries
3 piece Cloves
20 g Ginger
15 piece Peppercorns
0.5 tsp Chili flakes
3 tbsp Raisins
0.5 tsp Salt
1.2 kg Veal roast
2 tbsp Oil for frying
0.5 tsp Starch

Preparation (7 steps)

Chop onions and ginger

Thermomix® Setting

8 sec/Speed 5

Put onion in the mixing bowl and chop for 5 sec./level 5. Add ginger and chop for another 3 sec./level 5.

Prepare marinade

Put the chopped onion and ginger together with 500 ml white wine, 150 ml apple vinegar, 250 ml grape juice, 3 bay leaves, 10 juniper berries, 3 cloves, 15 peppercorns, 0.5 tsp chili flakes, 3 tbsp raisins and 0.5 tsp salt in a bowl. Cut carrots into slices and add as well. Marinate the meat in it overnight in the fridge.

Simmer roast

Preheat oven to 160°C circulating air. Let meat drain well. Heat 2 tbsp oil in a roasting pan with a lid and sear the meat in it. Then pour in so much of the liquid that the roast is half in the liquid. Cover and simmer at 160 °C in the oven for approx. 2–3 hours. Turn occasionally and add liquid. The roast is done when it slips off the roasting fork.

Pass stock

Remove the roast from the stock. Pass stock, reading out raisins and carrots and setting aside.

Thicken sauce

Thermomix® Setting

3 min/212°F/Speed 2 100

Mix 0.5 tsp starch in a little cold water, add to the stock in the mixing bowl and bring to the boil for 3 min./100°C/level 2 while stirring so that the sauce thickens.

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