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Meat, Northern, Eastern and Western France

Braised veal breast with carrots and steamed potatoes

Braised veal breast with carrots and steamed potatoes is a braised dish for 4 people, ready in 2.5 hours, rated easy, for €3.60 per serving. The key to success is a long, gentle simmer, barely bubbling, that turns the meat so tender it falls apart on its own.

Tonight, veal breast braised long and slow with carrots and onions, a melting dish that fills the house with a good smell.

Braised veal breast with carrots and steamed potatoes
Total time
2 h 30
Difficulty
Easy
Cost per person
€3.60
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Veal breast is a cut that needs time to become tender, and that's exactly what it gets here. After browning in butter, it simmers with onions and carrots until the sauce thickens and the meat pulls apart with a fork. The plain steamed potatoes soak up that sauce without ever stealing the show.

This is a Sunday dish or a winter weeknight one, the kind you put on the stove and leave alone while you do something else nearby. Kids like the melting meat and the mild taste of long cooked carrots, and adults get that old fashioned comfort of a proper braise. Mon Chou suggests it for days when you have a little time but no desire to hover over the stove.

The ingredients

4 people

Butcher

  • Veal breast 1.2 kg

Fruits and vegetables

  • Carrots 600 g
  • Onions 2
  • Bouquet garni 1
  • Potatoes 800 g

Pantry

  • Dry white wine 20 cl
  • Chicken stockoften in the pantry 30 cl
  • Flouroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g

Allergens Gluten

The step by step recipe

  1. Brown the veal breast in butter, in small batches. 12 min

    Don't overcrowd the pan so the meat actually browns.

  2. Add the sliced onions, sprinkle with flour and stir. 4 min

    Cook the flour for a minute so it won't leave a raw taste.

  3. Deglaze with white wine, add the stock and bouquet garni, cover and let it braise. 1 h 30

    Turn the heat down as low as it goes, the liquid should barely simmer.

  4. Add the sliced carrots and let everything cook. 40 min

    They melt into the sauce and sweeten the dish.

  5. Steam the potatoes and serve them alongside the veal breast. 25 min

    Adjust the seasoning right before serving.

Our tips to get it right

  • Pick a veal breast with some marbling, a little fat helps it stay moist through the long cooking time.
  • Cut the carrots into even rounds so they all cook at the same pace and stay tender without falling apart.
  • If the sauce looks too thin at the end, uncover the pot for the last fifteen minutes so it reduces naturally.

The variations

  • Swap the veal for pork shoulder cut into chunks, the braising time stays about the same.
  • For a vegetarian version, replace the veal breast with celery root and mushrooms, cutting the cooking time down to 40 minutes.
  • To save time, use a pressure cooker, the cooking time drops to 35 minutes after deglazing.

What to serve it with

  • A glass of dry white wine
  • A green salad to start
  • Fresh bread for the sauce

Storage

This dish keeps for 3 days in the fridge in a sealed container, and it's often even better reheated the next day. It freezes well for up to 2 months, ideally without the potatoes. Reheat it gently in a pot, adding a splash of water or stock if the sauce has thickened too much.

Questions about this dish

Can you make this dish ahead of time?

Yes, it's actually better that way, the meat gains flavor after resting overnight in the fridge. Reheat it gently in a pot the next day, adding a bit of stock if needed.

Can you replace the white wine?

You can use extra chicken stock with a splash of cider vinegar instead. The flavor will be a touch simpler but the dish still works well.

How do you know when the veal breast is cooked enough?

The meat should pull apart easily with a fork, with no resistance. If it's still tough, keep simmering gently for another 15 to 20 minutes.

Is this dish good for kids?

Yes, the melting meat and the mild sweetness of the slow cooked carrots usually go over well with kids. Cut the veal into smaller pieces before serving to make it easier for them.

How long does it take to make a braised veal breast with carrots and steamed potatoes?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a braised veal breast with carrots and steamed potatoes?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a braised veal breast with carrots and steamed potatoes cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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