Veal: Veal Braised in Hay

Veal Braised in Hay


  • 1 tsp. sea salt
  • a little oil to fry
  • 800 g roast veal e.g. shoulder or neck (rolled roast)
  • 6 dl vegetable bouillon hot
  • 6 dl dry white wine
  • 8 handful organic hay
  • 80 g butter, cut into pieces, cold
Order the ingredients from COOP@home


Pre-heat oven to 200 °C. Pat the meat dry with kitchen paper. Salt the meat all over. Quickly brown in a little oil, turning constantly. Place half the dough in a cast-iron roaster (with a lid). Lay the meat on top. Cover the rest of the dough, so that the meat is completely covered. Pour in the wine and stock. The meat must be approx. 3/4 covered with the liquid. Cover the dish and place in the centre of the oven. Heat for 10 - 15 mins. until the liquid is simmering. Then turn the temperature to 120°C. Braise the meat for 2 -3 hours. Shortly before serving, strain 200 ml of liquid into a small pan for the sauce. Add the butter, stirring, and briefly simmer. Then slice the meat and serve with the sauce and Knöpfli.


  • Veal
  • 3h 30 Preparation/cooking time: ca. 30m + Roast in the oven: ca. 180m
  • Servings For 4 people
  • Nutrition 430 Kcal