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Recipe details

Dark-Beer-Braised Boneless Veal Breast with Pappardelle

EN RU

A whole boneless veal breast roast braised with dark beer, onion, and thyme, served with dry egg-durum pappardelle and a mustard-yolk finish. A dinner idea with ingredients and cooking steps in one place.

≈ 211 kcal/100 g · ≈ 1,396 kcal/serving

58 minMediumOther

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 breast350 g
pappardelle100 g
large egg yolk1 pcs
yellow onion, thinly sliced180 g
dark beer240 ml
unsalted beef stock240 ml
Dijon mustard15 ml
unsalted butter14 g
olive oil15 ml
dried thyme1 g
kosher salt3 g
black pepper0.5 g

Cookware and utensils

Heavy Dutch oven with lid
Large pot
Colander
Tongs
Instant-read thermometer

Directions

01
Pat the veal dry and season it with salt and pepper.
Products
boneless veal breast — 350 g; kosher salt — 3 g; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in the covered Dutch oven over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
03
Brown the whole veal roast on all sides in the oil.
Products
boneless veal breast — 350 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Transfer the veal to a plate with the tongs.
Products
boneless veal breast — 350 g
Action
Transfer
Time
1 min
Temperature
Hot
05
Melt the butter in the Dutch oven.
Products
unsalted butter — 14 g
Action
Melt
Time
1 min
Temperature
Medium heat
06
Cook the onion and thyme in the butter until the onion is golden.
Products
yellow onion, thinly sliced — 180 g; dried thyme — 1 g
Action
Cook
Time
8 min
Temperature
Medium heat
07
Pour the dark beer into the onion mixture and scrape up the browned bits.
Products
dark beer — 240 ml
Action
Deglaze
Time
2 min
Temperature
Medium-high heat
08
Add the stock and return the veal to the Dutch oven.
Products
unsalted beef stock — 240 ml; boneless veal breast — 350 g
Action
Add
Time
1 min
Temperature
Simmering liquid
09
Cover the Dutch oven and braise the veal until its center reaches 165°F (74°C).
Products
boneless veal breast — 350 g
Action
Braise
Time
25 min
Temperature
325°F (165°C) oven
10
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 100 g; kosher salt — 3 g
Action
Boil
Time
8 min
Temperature
Boiling water
11
Whisk the egg yolk and mustard in a small bowl.
Products
large egg yolk — 1 pcs; Dijon mustard — 15 ml
Action
Whisk
Time
1 min
Temperature
Room temperature
12
Stir two tablespoons of hot braising liquid into the yolk mixture.
Products
large egg yolk — 1 pcs; Dijon mustard — 15 ml; unsalted beef stock — 240 ml; dark beer — 240 ml
Action
Temper
Time
1 min
Temperature
Hot liquid
13
Slice the rested veal roast and spoon the beer-onion sauce over it.
Products
boneless veal breast — 350 g; yellow onion, thinly sliced — 180 g; dark beer — 240 ml; unsalted beef stock — 240 ml
Action
Carve
Time
1 min
Temperature
165°F (74°C) internal; rest 1 minute
14
Toss the drained pappardelle with the tempered yolk mixture and serve beside the veal.
Products
pappardelle — 100 g; large egg yolk — 1 pcs; Dijon mustard — 15 ml
Action
Toss
Time
1 min
Temperature
Hot pasta, off heat

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