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Recipe details

Red-Wine-Braised Boneless Veal Breast with Root Vegetables and Spinach Pappardelle

EN RU

Tender boneless veal breast braised with red wine, stock, and root vegetables, served over spinach pappardelle coated with egg. A dinner idea with ingredients and cooking steps in one place.

≈ 178 kcal/100 g · ≈ 952 kcal/serving

58 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

boneless veal breast180 g
pappardelle80 g
large egg0.5 pcs
baby spinach45 g
dry red wine80 ml
unsalted beef stock120 ml
carrot60 g
celery stalk40 g
yellow onion50 g
olive oil15 ml
fresh thyme0.5 pcs
kosher salt2 g
black pepper0.5 g

Cookware and utensils

Dutch oven
Large pot
Fine-mesh strainer
Kitchen tongs
Chef’s knife
Cutting board
Instant-read thermometer

Directions

01
Pat the veal dry and season it with half the salt and pepper.
Products
boneless veal breast — 180 g; kosher salt — 2 g; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in a Dutch oven over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
03
Sear the veal on all sides until browned.
Products
boneless veal breast — 180 g
Action
Sear
Time
6 min
Temperature
Medium-high heat
04
Add the onion, carrot, and celery to the pot.
Products
yellow onion — 50 g; carrot — 60 g; celery stalk — 40 g
Action
Add
Time
1 min
Temperature
Medium-high heat
05
Cook the vegetables until lightly browned.
Products
yellow onion — 50 g; carrot — 60 g; celery stalk — 40 g
Action
Brown
Time
4 min
Temperature
Medium heat
06
Pour the red wine into the pot and scrape up the browned bits.
Products
dry red wine — 80 ml
Action
Deglaze
Time
2 min
Temperature
Simmering
07
Add the stock and thyme to the pot.
Products
unsalted beef stock — 120 ml; fresh thyme — 0.5 pcs
Action
Add
Time
1 min
Temperature
Simmering
08
Cover the pot and braise the veal until tender.
Products
boneless veal breast — 180 g
Action
Braise
Time
30 min
Temperature
Gentle simmer
09
Boil the pappardelle in salted water until just tender.
Products
pappardelle — 80 g; kosher salt — 2 g
Action
Boil
Time
7 min
Temperature
Boiling water
10
Wilt the spinach in the drained hot pasta.
Products
baby spinach — 45 g; pappardelle — 80 g
Action
Wilt
Time
1 min
Temperature
Hot
11
Toss the egg with the hot pasta off the heat.
Products
large egg — 0.5 pcs; pappardelle — 80 g
Action
Toss
Time
1 min
Temperature
Off heat
12
Check that the thickest part of the veal reaches 145°F/63°C
Products
boneless veal breast — 180 g
Action
Rest
Time
1 min
Temperature
145°F/63°C internal temperature
13
rest it briefly
Products
boneless veal breast — 180 g
Action
Rest
Time
1 min
Temperature
145°F/63°C internal temperature
14
Slice the rested veal and serve it over the spinach pappardelle with the vegetables and sauce.
Products
boneless veal breast — 180 g; pappardelle — 80 g; baby spinach — 45 g; yellow onion — 50 g; carrot — 60 g; celery stalk — 40 g
Action
Serve
Time
1 min
Temperature
Hot

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