Veal meat with beer
Beer-braised veal is perfect with root vegetables. Here we use carrots but parsnips, turnips or celery root is also a good choice.
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EmailIngredients:
1 kilo veal
black pepper
2 tbsp finely chopped fresh onions
4 small carrots cleaned
garlic
2 bay leaves
1 tsp thyme
10 cl white wine
coarse salt
1 bottle beer
Procedure:
Let the carrots brown in the oil and then add the onions. Cut the meat into slices 4-5 cm thick. Saute in the oil adding 10 cl wine, some pepper and a bit of flour. Remove the meat from the heat, add beer in. Next put the meat back in the sauce, add salt as well as thyme, garlic and the bay leaves. Cover and let it simmer over a low heat for until the meat is tender and the sauce thickens. Serve with a bit of parsley and coarse pepper.
