Braised Veal eye of round in red wine


  • 800 g of deskinned veal eye of round
  • 1 dessert spoon of butter
  • 1 clove of garlic, finely chopped
  • 1 medium-sized onion, finely chopped
  • 1 carrot, finely chopped - 2 sticks of celery, finely chopped
  • 1 cinnamon stick
  • 2 bay leaves
  • 10 black peppercorns, crushed
  • 400 ml of red wine or to be replaced by veal fond
  • 100g of butter, cubed and cold
  • Salt and freshly ground pepper
> 60 minutes
veal eye of round


Place the veal eye of round in an ovenproof dish. Mix the red wine with the garlic, onion, carrot, celery and the herbs. Pour this over the meat then cover and leave in the fridge to marinate for 24 hours. Remove the meat from the marinade, pat it dry with kitchen paper and strain the marinade. Heat the butter in a frying pan, brown the veal eye of round all over and sprinkle with salt. Add the marinade, place the lid on the pan and simmer for approx. 25 minutes until cooked, spooning the liquid over the meat regularly.

Remove the veal eye of round from the pan and use a sharp knife to cut the meat into slices 1 cm thick. Gently reduce the sauce by half, whisk in the cubes of cold butter one at a time, then strain and season with salt and pepper.

Serve with braised shallots and potato-and-rucola mash.

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