Variation On A Classic Dish

Veal Sauerbraten

Average: 5 (2 votes)
(2 votes)
Veal Sauerbraten

Veal sauerbraten - German classic with fine vegetables

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Health Score:
68 / 100
1 hr
ready in 1 d 16 h. 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The meat provides a good portion of zinc - good for full immune power and effective wound healing. Apiol and myristicin from parsley roots relieve bladder infections and other urinary tract diseases.

Veal sour roast is a great idea for guests because it's easy to prepare and makes a hearty dish. 

1 serving contains
(Percentage of daily recommendation)
Calorie685 cal.(33 %)
Protein60 g(61 %)
Fat29 g(25 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.5 mg(63 %)
Vitamin D1 μg(5 %)
Vitamin E5.9 mg(49 %)
Vitamin K36.3 μg(61 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1 mg(91 %)
Niacin29.6 mg(247 %)
Vitamin B₆1.4 mg(100 %)
Folate104 μg(35 %)
Pantothenic acid3.4 mg(57 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C36 mg(38 %)
Potassium2,154 mg(54 %)
Calcium214 mg(21 %)
Magnesium109 mg(36 %)
Iron7.5 mg(50 %)
Iodine26 μg(13 %)
Zinc11.8 mg(148 %)
Saturated fatty acids12.8 g
Uric acid423 mg
Cholesterol201 mg
Complete sugar21 g


36 ozs Veal cheek
24 ozs non-alcoholic Red wine
8 ozs Red wine vinegar
3 Tbsps balsamic vinegar
3 Tbsps soy sauce
10 peppercorns
2 cloves
2 dried allspice berries
4 Juniper berries
2 Tbsps Mustard seed
3 bay leaves
2 Tbsps clarified butter
14 ozs Veal stock
4 Tbsps raisins
½ bunch parsley
10 ozs milk (whole)
10 ozs parsley roots
11 ozs floury potatoes
3 ½ ozs Celery root
7 ozs Vegetable broth
2 Tbsps butter
1 handful Vegetable- Chip (optional)
How healthy are the main ingredients?
potatoraisinssoy sauceparsleyclovesJuniper berries

Preparation steps


Trim tendons and fat from meat, rinse and pat dry. Put 2 cups of red wine with both vinegars, soy sauce, spices and bay leaves in a glass bowl. Put in veal, cover the bowl, and marinate for about 36 hours refrigerated.


Remove veal from marinade and pat dry. Pour marinade through a sieve and set aside. Heat clarified butter in an ovenproof heavy-duty pan, such as a Dutch oven. Sear veal on both sides for about 5 minutes over medium heat. Deglaze with 3 ounces of red wine and let it boil down almost completely. Pour in the rest of the wine and let it boil down almost completely as well. Then add stock, half of the marinade, and raisins and bring to a boil briefly. Cover the veal sauerbraten and braise in a preheated oven at 140 °C / 285 °F for 3-4 hours until tender.


About 1 hour before the end of cooking the veal roast, wash the parsley for the puree, shake it dry, and pluck off the leaves, finely puree half of it with 3 ounces of milk. Peel, wash, and dice parsley roots, potatoes, and celery and put them in a pot. Add milk, parsley milk, and broth, season with salt, pepper, and 1 pinch of freshly grated nutmeg, and simmer until tender, about 20 minutes. Add butter, fold in, and mash the vegetables with a potato masher to a creamy puree and keep warm if necessary.


Remove veal sauerbraten briefly from the oven. Drain roast stock, keep cheeks warm in turned-off oven. Pour stock through a sieve into a saucepan and reduce over high heat to about 1/4 in about 15 minutes and season to taste. Arrange veal sauerbraten with parsley root puree and some sauce on plates and garnish with vegetable chips.