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Recipe details
Dark-Beer Onion Braised Boneless Veal Breast with Pappardelle
A one-person braise of boneless veal breast browned and softened with onions and dark beer, served with an egg-enriched braising jus over pappardelle. A dinner idea with ingredients and cooking steps in one place.
≈ 227 kcal/100 g · ≈ 762 kcal/serving
58 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 breast170 g
pappardelle70 g
yellow onion, thinly sliced75 g
dark beer120 ml
low-sodium beef stock120 ml
unsalted butter14 g
egg yolk1 large yolk
all-purpose flour4 g
dried thyme1 g
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
heavy lidded braising pan
large pot
colander
tongs
instant-read thermometer
small bowl
whisk
carving knife
cutting board
Directions
01
Pat the veal dry and season it with salt and pepper.
Products
boneless veal breast — 170 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
season
Time
2 min
Temperature
room temperature
02
Melt the butter in the covered braising pan over medium-high heat.
Products
unsalted butter — 14 g
Action
melt
Time
1 min
Temperature
medium-high heat
03
Brown the whole veal roast on all sides in the butter.
Products
boneless veal breast — 170 g; unsalted butter — 14 g
Action
brown
Time
6 min
Temperature
medium-high heat
04
Cook the onion in the same pan until softened.
Products
yellow onion, thinly sliced — 75 g
Action
soften
Time
4 min
Temperature
medium heat
05
Whisk the flour into the onion and butter.
Products
all-purpose flour — 4 g
Action
whisk
Time
1 min
Temperature
medium heat
06
Pour in the dark beer and stock
Products
dark beer — 120 ml; low-sodium beef stock — 120 ml; dried thyme — 1 g
Action
pour
Time
1 min
Temperature
medium heat
07
add the thyme
Products
dark beer — 120 ml; low-sodium beef stock — 120 ml; dried thyme — 1 g
Action
pour
Time
1 min
Temperature
medium heat
08
Return the veal to the pan, cover it, and braise it until tender.
Products
boneless veal breast — 170 g
Action
braise
Time
34 min
Temperature
gentle simmer; final internal temperature at least 160°F/71°C
09
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 70 g; kosher salt — 1.5 g
Action
boil
Time
7 min
Temperature
boiling water
10
Whisk the egg yolk in a small bowl with two tablespoons of hot braising liquid.
Products
egg yolk — 1 large yolk
Action
temper
Time
1 min
Temperature
hot liquid, off heat
11
Stir the tempered yolk into the braising sauce off the heat.
Products
egg yolk — 1 large yolk
Action
enrich
Time
1 min
Temperature
off heat
12
Rest the veal briefly
Products
boneless veal breast — 170 g
Action
carve
Time
1 min
Temperature
rest until safe serving temperature
13
carve it into slices
Products
boneless veal breast — 170 g
Action
carve
Time
1 min
Temperature
rest until safe serving temperature
14
Toss the pappardelle with the sauce and place the carved veal on top.
Products
pappardelle — 70 g; boneless veal breast — 170 g
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
