CookEat Recipe
Swiss Veal Pot Roast with Tomato
Veal breast slowly stewed with onion, warm spices and herbs, then finished in tomato sauce.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes.
Step 2
Add garlic for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 3
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 4
Season veal with the three-quarter teaspoon salt and ginger; brown in hot dripping with the onion. Add celery seed, caraway, peppercorns, parsley and enough hot water for a shallow braise.
Step 5
Cover and stew gently until nearly tender, about 1.5–2 hours according to cut. Add the prepared tomato sauce and continue until veal is tender and fully cooked; remove whole peppercorns.
Step 6
Carve or portion and spoon tomato braising sauce over the veal. Serve with separately baked potatoes if desired.
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