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Veal Brisket Stewed In Doppelbock
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Veal Brisket Stewed In Doppelbock

I make no secret of the fact that I love meat braised or stewed in beer. And my favourite beer style to do this is doppelbock because of its sweetness and richness in flavour.

In German cuisine veal brisket is almost only ever used for the classic “Stuffed Veal Brisket” dish that uses a bread based stuffing. But veal brisket is also a wonderful cut for braising and stewing as long as you don’t mind some fat and connective tissue on your meat. In this dish the sauce is enriched with cream and a dash of brandy.


Ingredients (serves 3 to 4):

  • 1 kg veal brisket
  • 200 ml doppelbock (I used Andechser)
  • 100 ml cream (30% fat)
  • 1 carrot
  • 1 parsnip
  • 1 onion
  • 2 garlic cloves
  • 1 teaspoon Herbes de Provence
  • 1 dash of brandy
  • 1/2 teaspoon cornstarch
  • Vegetable oil

Time needed:

  • Preparation: 10 minutes
  • Cooking: 2 1/2 hours


Preheat the oven to 130 degrees. Cut the brisket into cubes of 2 to 3 cm and season it with salt and pepper. Cut the carrot and the parsnip into chunks and coarsely chop the onion and the garlic.

In an ovenproof brasing vessel heat some vegetable oil on medium to high heat. Sear the meat in several batches until golden brown and set aside. Lightly brown the vegetables until nicely fragrant. Deglaze with the beer, add meat, herbs and garlic and mix well. Cover and cook in the oven for 2 hours.

Turn down the oven to 80 degrees. Strain the gravy into a small saucepan and return the braising vessel to the oven. Reduce the gravy on low to medium heat to about 50%. Stir in the cream and reduce again by one third to 50%. Immediately before serving mix the brandy with the cornstarch and whisk it into the sauce to give it a bit of binding. Serve with potato or bread dumplings or pasta.

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