Braised Veal with Juniper

Ingredients

• 1000 gVeal
• 100 gButter
• 2 gJuniper berry
• 10 gSalt
• 80 gLemon

Instructions

1. 1

   Preparation

   • Rinse the veal (breast piece or cut into stew pieces) and soak in cold water for 10–15 minutes, then pat dry.
   • Coarsely crush the juniper berries (with the back of a knife or mortar).
   • Slice the lemon thinly (optional).
2. 2

   Braising

   • Melt the butter in a heavy pot over medium heat until it foams slightly.
   • Sprinkle the veal with some salt (use the total salt amount), place it into the hot butter without drying it, and sear briefly until the exterior takes a light color.
   • Add the crushed juniper berries to the butter and close the pot tightly. Braise the meat over very low heat for 1½ hours, turning only once; occasionally lift the meat to prevent sticking.
3. 3

   Finish and Serve

   • When turning the meat, optionally add lemon slices to the pot and let them cook briefly to impart a citrus note.
   • Remove the meat, slice or serve whole, and spoon some of the cooking butter over it.
   • Season with freshly ground pepper or chopped parsley if desired and serve immediately.