Veal cooked in hay

Veal cooked in hay

Total: 3 hr 30 min. | Active: 30 min.
Low Carb
Nutritional value / people: 430 kcal


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

800 g roast veal, e.g. shoulder or neck (rolled roast)
1 tsp sea salt
a little oil, for frying
8 handsful organic hay
6 dl dry white wine
6 dl vegetable bouillon, hot
80 g butter, cut into pieces, cold
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How it's done

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Preheat the oven to 200°C. Pat the meat dry with paper towels. Salt the meat all over. Quickly brown in a little oil, turning constantly. Place half of the hay in a cast-iron roaster (with a lid). Sit the meat on top. Place the rest of the hay on top so that the meat is completely covered. Pour in the wine and stock. The meat must be approx. 3/4 covered with the liquid. Put the lid on and place in the centre of the oven. Heat for 10-15 mins. until the liquid is simmering. Then reduce the temperature to 120°C. Braise the meat for 2-3 hrs. Shortly before serving, strain 200 ml of liquid into a small pan for the sauce. Add the butter while stirring, simmer briefly. Slice the meat and serve with the sauce and Knöpfli.

Good to know
Tip: Organic hay* is highly aromatic because it is only cut once the flowers have bloomed.

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