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Recipe details
Dark-Beer-Braised Boneless Veal Breast with Spinach Egg Pappardelle
A whole-cut boneless veal breast braised with dark beer, onions and thyme, served over spinach pappardelle finished with beaten egg. A dinner idea with ingredients and cooking steps in one place.
≈ 181 kcal/100 g · ≈ 1,244 kcal/serving
55 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
boneless veal breast300 g
pappardelle100 g
large egg1 pcs
baby spinach60 g
dark beer240 ml
yellow onion150 g
beef stock120 ml
butter14 g
fresh thyme2 g
salt1.5 tsp
black pepper0.3 tsp
Cookware and utensils
Dutch oven
Large pot
Tongs
Slotted spoon
Instant-read thermometer
Directions
01
Season the veal breast with salt and pepper.
Products
boneless veal breast — 300 g; salt — 1.5 tsp; black pepper — 0.3 tsp
Action
season
Time
2 min
Temperature
room temperature
02
Melt the butter in the Dutch oven over medium-high heat.
Products
butter — 14 g
Action
melt
Time
1 min
Temperature
medium-high heat
03
Brown the whole veal breast on both sides.
Products
boneless veal breast — 300 g
Action
brown
Time
6 min
Temperature
medium-high heat
04
Cook the onion in the Dutch oven until softened.
Products
yellow onion — 150 g
Action
sauté
Time
5 min
Temperature
medium heat
05
Pour the dark beer and stock into the Dutch oven.
Products
dark beer — 240 ml; beef stock — 120 ml
Action
pour
Time
1 min
Temperature
medium heat
06
Add the thyme and return the veal breast to the liquid.
Products
fresh thyme — 2 g; boneless veal breast — 300 g
Action
add
Time
1 min
Temperature
medium heat
07
Cover the Dutch oven and braise the veal until tender.
Products
boneless veal breast — 300 g
Action
braise
Time
30 min
Temperature
low simmer
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 100 g
Action
boil
Time
9 min
Temperature
boiling water
09
Wilt the spinach in the drained hot pasta.
Products
baby spinach — 60 g; pappardelle — 100 g
Action
wilt
Time
1 min
Temperature
hot pasta
10
Coat the spinach pasta with the beaten egg off the heat.
Products
large egg — 1 pcs; baby spinach — 60 g; pappardelle — 100 g
Action
coat
Time
1 min
Temperature
off heat
11
Check the thickest part of the veal for 160°F/71°C
Products
boneless veal breast — 300 g
Action
check
Time
1 min
Temperature
160°F/71°C internal
12
rest it briefly
Products
boneless veal breast — 300 g
Action
check
Time
1 min
Temperature
160°F/71°C internal
13
Carve the rested veal breast and serve it over the pappardelle.
Products
boneless veal breast — 300 g; pappardelle — 100 g
Action
carve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
