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Kalbsbraten

Serves 4 to 6 Entree meat

Kalbsbraten

Kalbsbraten is a cherished staple in southern German households, often gracing the table on Sundays when family and friends gather for a comforting meal. This dish embraces simplicity and tradition, using just a few quality ingredients to create a roast that is both flavorful and deeply satisfying.

The tender veal roast is infused with the earthy sweetness of carrots and the subtle aroma of celery root, while the thyme adds a hint of herbal warmth. A splash of white wine and veal broth enriches the meat, creating a succulent bite that pairs beautifully with the buttery notes throughout. Seasoned with fine sea salt and black pepper, this dish invites a second helping without hesitation.

Ingredients

  • 1.2 kgveal roast
  • 2carrots
  • 1celery root piece
  • 1onion
  • 200 mlwhite wine
  • 200 mlveal broth
  • 2 tbspbutter
  • 1 tspthyme
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 1.2 kg veal roast generously with fine sea salt and black pepper. Rub the seasoning into the meat, ensuring it is evenly coated. Allow the roast to sit at room temperature for about 30 minutes to absorb the flavors and come to an even temperature for cooking.
  2. While the meat is resting, prepare the vegetables. Peel and chop 2 carrots and a piece of celery root into large chunks. Peel and quarter the onion. These will provide a flavorful base for the roast.
  3. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once the butter is hot and foamy, carefully add the veal roast. Brown the meat on all sides, turning it with tongs to ensure a deep, even color. This step is crucial for developing a rich flavor.
  4. Once the roast is browned, remove it from the pot and set it aside. Add the chopped carrots, celery root, and onion to the pot. Sauté the vegetables in the remaining butter until they begin to soften and develop a light golden color, which should take about 5 minutes.
  5. Return the veal roast to the pot, nestling it among the vegetables. Pour in 200 ml of white wine and 200 ml of veal broth. Sprinkle 1 teaspoon of thyme over the top. The liquid should come about halfway up the sides of the roast.
  6. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and allow the roast to braise for approximately 1.5 to 2 hours. The veal is done when it is fork-tender and the juices run clear when pierced.
  7. Once the veal is cooked, carefully remove it from the pot and let it rest on a cutting board. Skim any excess fat from the surface of the braising liquid. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
  8. Slice the veal roast and serve it with the braised vegetables and sauce. Accompany the dish with potatoes, Spätzle, or fresh bread to soak up the flavorful juices. Enjoy your Kalbsbraten as a comforting, home-cooked meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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