Carré de Veau Braisé

Braised Veal


  • 1 (3–4-pound) piece of veal
  • 2 carrots, sliced
  • 1 onion, sliced
  • Several parsley sprigs
  • Butter
  • 1 cup chicken stock (or more)
  • Salt and pepper to taste
  • 2 tablespoons Madeira


  1. If possible have the butcher cut a 4-pound standing veal roast (like beef), which is the back or the loin of veal. If this is not possible, then use a rump roast and have it tied.
  2. Put a layer of carrots, onion, and parsley on bottom of roasting pan. Set meat on top of the vegetables. Coat roast with butter.
  3. Put in a 425-degree oven. Brown for 25 minutes, then reduce heat to 325 degrees. Add stock and cover pan with a sheet of foil, leaving a small opening on one side for steam to escape. Cook about 25 minutes per pound or about 1½ hours. Baste often. Add more stock if necessary.
  4. When done, place roast on platter to rest. Serve plain with the following sauce, or use in other recipes. Strain the pan liquid into a small skillet. Add stock to the pan to make about 1 cup. Heat, then flavor with Madeira. Taste, season, and serve sauce separately. Spoon juice over slices as they are served.

There are many parts to the following veal recipes. Make the parts while the veal cooks, then the final assembling of the recipes will be easy and quick. These are all delicious and well worth the time and effort they take.

The advantage to these recipes is that the veal is precarved and ready to serve when presented at the table.


Beaujolais or Beaune