Noix de Veau Braisée

Braised Roast Veal

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 tablespoons vegetable oil
  • Chunk of butter
  • 1 (3–4-pound)


  1. Heat oil and butter in a Dutch oven or other heavy pan. Brown roast on all sides. Remove roast from pan. Add carrots and onions. Cover and cook 20 minutes. Add garlic and stir in flour. Cook a few minutes, and then add liquids and all other ingredients except Madeira. Stir until mixture starts to boil. Add roast and put into a 350-degree oven. Allow 25 minutes per poun