Shoulder of veal with sauerkraut and pineapple

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2 tbsp oil
1.2 kg shoulder of veal
2 onions, quartered
2 tbsp flour
3 dl white wine
2 tbsp honey mustard
2 dl veal stock
4 juniper berries
2 bay leaves
chilli pepper, deseeded, sliced into rings
1 orange, zest
500 g sauerkraut, raw
150 g pineapple cubes, fresh
1 dl double cream
Salt and pepper
Sear the shoulder of veal on all sides in hot oil in the casserole pot. Take out the meat, add the onion and flour and cook in the meat juices. Pour in the white wine, allow to almost fully reduce and then stir in the mustard. Pour in the veal stock, bring to the boil and then add the meat, juniper berries, bay leaves, chilli pepper and orange zest. Put the casserole pot on the wire shelf in the cold cooking space. Bake (step 1).
Turn the meat over and add the sauerkraut. Bake (step 4).
Add the pineapple cubes and double cream. Bake (step 6).
Remove the juniper berries, bay leaves and orange zest. Season with salt to taste.
Hot air humid 180°C for 1 Hrs
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Hot air humid 180°C for 45 Mins
Add ingredients
Hot air humid 180°C for 5 Mins

Tips

Rub potato wedges with oil, place on a tray and start baking during the last 50 minutes.

  • casserole pot
  • wire shelf
Quantity Ingredient
1.2 kg shoulder of veal
2 onions
150 g pineapple cubes
4 juniper berries
500 g sauerkraut, raw
2 tbsp oil
2 tbsp flour
2 dl veal stock
1 dl double cream
1 orange
chilli pepper
3 dl white wine
Salt and pepper
2 tbsp honey mustard
2 bay leaves

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