Veal Sauerbraten
Veal sauerbraten - German classic with fine vegetables
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.
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 29.6 mg | (247 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 2,154 mg | (54 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 423 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 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
- salt
- peppers
- Nutmeg
- 2 Tbsps butter
- 1 handful Vegetable- Chip (optional)
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.
