Roast veal shoulder with Dark ‘Alt’ Beer Reduction, Bread Dumplings and Sauer-kraut

For the roast:

  • 6 shallots finely diced
  • 4 slices of bacon, finely diced
  • 2 cloves of garlic, finely chopped
  • 1 tbsp chopped flat-leaf parsley
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 4 tbsp hot mustard
  • 1 tsp olive oil
  • 800 g (as flat as possible) veal shoulder
  • Vegetable fat for frying
  • 2 large carrots, finely diced
  • 2 sticks of celery, finely diced
  • 1½ bottles of dark ‘Alt’ beer
  • 250 ml veal stock
  • Salt
  • Pepper
  • Cooking twine

For the bread dumplings:

  • 8 thick slices of stale white bread
  • 200 ml lukewarm milk
  • 3 tbsp butter
  • 2 small onions, finely diced
  • 2 tbsp curly parsley
  • 2 smal eggs
  • Salt
  • Pepper

For the sauerkraut:

  • 1 small white cabbage
  • 2 shallots
  • 150 g creamy yoghurt
  • 50 g mayonnaise
  • Juice of ½ an organic lemon
  • 1 tbsp cider vinegar
  • 1 tsp sugar
  • Salt
  • Pepper

Nutrition values

> 60 minutes
veal shoulder
oven roasted


Pre-heat the oven to 180°C (356°F) top and bottom (fan oven 160°C (320°F). In a bowl, stir together 4 of the shallots, the bacon, garlic, herbs, mustard and olive oil to create a stuffing. Cut deep into the meat lengthways and fill with the stuffing. Roll up, tie with cooking twine and season.

In an ovenproof roaster, heat the vegetable fat at a high temperature and lightly fry the roast. Add the remaining shallots, carrots and celery. Pour in 1 bottle of dark ‘Alt’ beer and the veal stock. Place the roaster in the pre-heated oven and cook the meat on the middle shelf for approx. 1 hour. Periodically add more liquid, and the rest of the beer if needed.

Take the roaster from the oven and remove the roast from the tin. Cover and allow to rest. In the meantime, bring the stock to the boil, reduce over a high heat and season. Sieve, and add to the roast.

Dice the bread and place in a large bowl. Add the milk to the bread and leave to steep for 10 minutes, then squeeze out.

Over a moderate heat, melt the butter in a small pan and fry the onions until translucent. Add to the bread mix along with the parsley and eggs. Knead to a uniform dough and season. Shape the dough into dumplings. Bring a large pan of salted water to the boil and marinate the dumplings in at a slightly reduced temperature for 10-15 minutes. They will float to the surface when they are cooked.

First roughly chop the cabbage, then cut the leaves into diamonds. Stir the remaining ingredients together in a large bowl and mix in the salad. Leave to marinate in the fridge for approx. 1 hour, and bring to room temperature 10 minutes before serving.

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