Rheinhessen Wine-Braised Veal (Rheinhessisches Wein-Braised Kalbfleisch)
Rheinhessisches Wein-Braised Kalbfleisch, or Rheinhessen Wine-Braised Veal, is a traditional dish from the Rhenish-Hessian cuisine, known for its rich flavors and tender meat. This recipe combines the delicate taste of veal with the bold flavors of Rheinhessen wine, creating a truly satisfying meal.
Ingredients
- 1.5 kg veal shoulder, cut into chunks
- 2 tbsp all-purpose flour
- 3 tbsp vegetable oil
- 2 onions, chopped
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 750 ml Rheinhessen wine
- 500 ml beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season the veal chunks with salt and pepper, then coat them with flour.
- Heat the vegetable oil in a large pot over medium-high heat. Brown the veal chunks in batches and set aside.
- Add the onions, carrots, and celery to the pot. Cook until the vegetables are softened, then add the garlic and cook for another minute.
- Pour in the Rheinhessen wine and beef broth. Add the bay leaves and return the veal to the pot.
- Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the veal is tender.
- Once done, remove the bay leaves and adjust the seasoning with salt and pepper.
- Serve the Rheinhessisches Wein-Braised Kalbfleisch hot, accompanied by your choice of sides.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Tongs Measuring cups and spoons
Tools
Serving platter Ladle
Serving suggestions
Serving suggestions: This dish pairs well with creamy mashed potatoes or buttered egg noodles.
Tips & tricks
Tips: For a richer flavor, use a full-bodied Rheinhessen wine in this recipe.
Cost
$30