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Recipe details
Dark-Beer Onion-Braised Boneless Veal Breast with Pappardelle
A one-person braised boneless veal breast with dark beer, onions, and buttered pappardelle. The veal remains intact until carving. A dinner idea with ingredients and cooking steps in one place.
≈ 255 kcal/100 g · ≈ 917 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 breast180 g
pappardelle85 g
large egg yolk0.5 pcs
small yellow onion, thinly sliced70 g
dark beer120 ml
low-sodium beef stock120 ml
unsalted butter14 g
olive oil5 ml
fresh thyme leaves1 tsp
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
Dutch oven
Chef’s knife
Cutting board
Tongs
Medium saucepan
Colander
Instant-read thermometer
Directions
01
Heat the oven to 325°F (165°C).
Products
No products at this step
Action
heat
Time
5 min
Temperature
325°F (165°C)
02
Season the veal breast with half the salt and the pepper.
Products
boneless veal breast — 180 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
season
Time
1 min
Temperature
room temperature
03
Brown the veal breast in olive oil in the Dutch oven.
Products
boneless veal breast — 180 g; olive oil — 5 ml
Action
brown
Time
6 min
Temperature
medium-high heat
04
Soften the onion in the same Dutch oven.
Products
small yellow onion, thinly sliced — 70 g
Action
soften
Time
4 min
Temperature
medium heat
05
Pour the dark beer and beef stock around the veal.
Products
dark beer — 120 ml; low-sodium beef stock — 120 ml
Action
deglaze
Time
1 min
Temperature
hot
06
Cover the Dutch oven and braise the veal in the oven.
