Braising veal


  1. Take the veal out of the fridge
  2. Allow the veal to come to room temperature for about 1 hour
  3. Grab a frying pan with a lid
  4. By using meat tongs you won't puncture the meat
  5. Put the flame up high
  6. Place the pan on the flame and allow it to get hot
  7. Turn the heat to medium low
  8. Put the butter in the pan
  9. Let the butter bubble
  10. Put the veal roulade in the pan
  11. Fry the veal alternately for about 5 minutes
  12. Remove the veal from the pan
  13. Add vegetables and herbs to the pan
  14. Lightly fry the vegetables
  15. Deglaze with some wine and, should you wish, broth until the vegetables are just about covered
  16. Put the veal roulade back in the pan
  17. Put on low heat with the lid on the pan
  18. Turn the veal 3 or 4 times during frying, scooping the vegetables and liquid over the veal.
  19. After about 90 minutes, remove the veal roulade from the pan at a core temperature of between 65°C (149°F) and 70°C (158°F)
  20. Sieve the braising liquid as a basis for the gravy
  21. Let the meat rest for a while under aluminium foil
  22. Bon appétit!

Steps braising veal


Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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