Family · German
Braised Veal Leg with Cream Sauce "Siegerbraten"
The story
From Karla's family cookbook (2014). This "victory roast" of braised veal leg is a celebratory Sunday dish – made tender and aromatic by a vinegar-and-juniper marinade, with a cream and caper sauce that makes it truly distinctive.
- Prep
- 30 min
- Cook
- 1 h 30 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- advanced
Method
Marinade: briefly bring vinegar water with peppercorns, bay leaf and juniper berries to the boil, then leave to cool. Season the meat with salt and pepper, place in a bowl with 6 roughly chopped peeled onions and 2 lemon slices, pour over the lukewarm marinade and leave to marinate for about 12 hours, turning occasionally.
Brown the meat in a large heavy pot
Roast in the oven at about 180°C for approximately 90 minutes. Baste regularly and top up with stock and marinade as needed.
Pass the roasting juices with bones and vegetables through a sieve.
Bring the sauce base to the boil
Add capers to the sauce. Serve with fresh salads and Spätzle.