Beer stewed veal
4 servings
120 minutes
Veal braised in beer is a classic of German cuisine that combines depth of flavor with rich aroma. Historically, this recipe emerged in regions of Germany where beer was not just a drink but part of the gastronomic heritage. Tender veal is first seared and then slowly simmered in light beer with onions and tomato sauce, absorbing its mild bitterness and malty notes. Bay leaves and spices add noble accents while flour helps thicken the sauce into a velvety gravy. The finished dish has a rich, deep flavor with subtle caramel and spicy undertones. It is traditionally served with potatoes or rustic bread to highlight its cozy, homey character. This treat is perfect for a leisurely dinner on a cool evening.
1
Sauté sliced onions in a mix of olive and butter, then add bay leaf and simmer on low heat for another 10 minutes.
- White onion: 3 heads
- Olive oil: 50 ml
- Butter: 50 g
- Bay leaf: 2 pieces
2
Rub the veal with salt and pepper, coat it in flour, roll it up, and tie it with kitchen twine. (It doesn't have to be a roulade, just to make the piece tighter.)
- Veal: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 3 tablespoons
3
In a pan, heat a mixture of butter and olive oil and fry the meat on both sides for 3-4 minutes.
- Olive oil: 50 ml
- Butter: 50 g
- Veal: 1 kg
4
In a large saucepan, place the meat, onion, add tomato sauce, and pour everything with beer.
- Veal: 1 kg
- White onion: 3 heads
- Tomato sauce: 5 tablespoon
- Lager (pale beer): 750 ml
5
Cover the saucepan with a lid and set it on the lowest heat for 1.5 hours or until tender.
