Braised veal

Braised veal
Braised veal 5 1 Stefano Moraschini


Logs the meat with the strips of bacon.

In a saucepan heat the oil, add the ham fat, put the onions and carrots cut into thin slices, let them soften and cook to moderate flame.

Lay the meat bound with white kitchen string, Brown it well on all sides.

Rigiratela multiple times, add salt, pepatela and after 10 minutes, then drizzle with a glass of wine, turn up the flame and let it evaporate.

Continue cooking for another 10 minutes, poured the second glass and let it evaporate.

Add the hot broth, cover and cook at medium heat for an hour and a half.

Remove pot roast from the Pan, slegatelo, passed the knitting mill sauce, pour it over the meat sliced hot.


Accompanying wines: Nebbiolo d'Alba DOC, Sangiovese Di Romagna Superiore DOC, Portulano VdT of Salento.

Braised veal

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


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