Barvarian Veal with Asparagus
Submitted by omegabane
Bavarian-style braised veal with tender asparagus, carrots, and a lemony beef broth sauce. Slow-braised in a Dutch oven until fork-tender. A classic German comfort dish.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
120 minBavarian cooking doesn’t get enough credit. This braise is a prime example of why it should.
Cubed veal gets browned in a Dutch oven, then onions and carrots cook down until soft and sweet.
A sauce of beef stock, fresh lemon juice, and flour goes over the top, and the whole thing slides into the oven to braise low and slow until the veal turns meltingly tender.
The lemon juice is the quiet star here. It brightens the rich, beefy sauce and keeps everything from feeling too heavy.
Tender-crisp asparagus gets stirred in right at the end so it holds its snap and color against the soft, braised meat.
Chef Tips
- Brown the veal in batches if needed. Crowding the pot steams the meat instead of searing it, and you lose that golden crust.
- Fresh asparagus cut into 1-inch pieces is worth the extra effort over frozen. The texture and flavor hold up much better in a braise.
- Add more broth during cooking if the sauce gets too thick. You want it saucy, not dry.
- Serve over egg noodles or with a crusty bread to soak up every drop of that lemony pan sauce.
Ingredients
Directions
- Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
In a Dutch oven brown the veal in hot oil.
Add onion and carrots. Cook until onion is transparent. Stir in parsley.
Mix lemon juice, broth, flour and seasonings until well-blended.
Pour over meat. Cover and bake in preheated 325 degree F oven 1 ½ hours or until meat is tender.
Add more broth if needed.
Cook asparagus until tender-crisp.
Stir into veal and serve immediately.
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