SOFT BEER BRAISED VEAL ROAST in a pan, tender with onions, very simple recipe, tasty main course perfect for Sunday or holidays.
A delicious dish with little effort, the beer-braised veal roast is the ideal dish if you are looking for something tasty to make quickly and economically.
The recipe for the beer-braised veal roast in a pan is very simple; to have tender meat, you need to cook with the lid closed, a bit like using a pressure cooker, but in this case, you can open and check the cooking.
If you’re looking for an idea for the next Christmas, I recommend this one, simple, fast, and economical.
Follow me in the kitchen today; we have beer-braised veal roast in a pan!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs Beef (for roast)
- 4 Onions (golden and Tropea)
- 2 Carrots
- as needed Flour
- 2.1 cups Light Beer
- 2 leaves Bay Leaf
Preparation
Slice the onions and put them in a small pot with water and a bit of white vinegar, let them cook for 3-4 minutes.
This step helps to make the onions more digestible; it is optional.
Chop the carrot, oil a pan, drain the onion and add it in, also add the carrot and start to brown.
Flour the meat and place it on the bed of onions, add the bay leaf and brown it, turning on all sides.
Add the beer and let it evaporate.
Cook with the lid closed, adding a bit of water or vegetable broth from time to time.
Cooking is about 20-25 minutes; inside, it should remain pink, but if you don’t like that, cook a bit longer.
Do not overdo it because prolonged cooking makes the meat dry.
Slice the roast and serve it with the sauce; if you want a creamy sauce, blend it with an immersion blender.
Bon appétit
Arte in Cucina recommends
Soft Beer Braised Veal Roast with Onions, simple and economical recipe.
You can use white wine or milk if you prefer not to use beer.
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