Braised Veal

Ingredients

• 650 g Veal (from the neck, shank, round or ribeye)
• 1 onion
• 2 tbsp Clarified Butter or other cooking fat (30 g)
• 0.25 tsp Salt (1.5 g)
• 0.5 tsp Celery Salt (3 g)
• 0.5 tsp Garlic Salt (3 g)
• Pinch of White Pepper
• 2 tbsp Sweet Paprika Powder (20 g)
• 2 tbsp Spelt Flour (20 g)
• 150 ml Heavy Cream
• 3 tbsp Tomato Paste (60 g)

Instructions

1. 1.

   Cut the meat into fine strips, about the size of french fries. Peel the onion and cut it into very fine cubes.

2. 2.

   Heat the cooking fat in a braising pot and sauté the onion cubes over medium heat for 2-3 minutes.

3. 3.

   Thoroughly mix the meat strips with salt, celery salt, garlic salt, pepper, paprika powder and flour. Add everything to the onions and brown it on all sides over high heat, turning as you go, for 10 minutes.

4. 4.

   Mix the cream with the tomato paste, add after the 10 minutes have passed and stir. Cover and braise on low heat for about 30 minutes.