Kalbsbraten

Kalbsbraten is a German dish consisting of roasted veal. It is a traditional Sunday meal in many German households and is often prepared for special occasions. The cut of veal most commonly used is the leg or shoulder. The preparation typically involves seasoning the meat with salt, pepper, and sometimes marjoram or thyme. Some recipes include adding vegetables such as carrots, celery, and onions to the roasting pan to enhance the flavor of the jus. Often, the veal is larded with strips of bacon or pork fat to keep the meat moist during the cooking process.

The roasting process usually involves searing the meat on all sides before placing it in a preheated oven. The temperature and cooking time vary depending on the size and cut of the veal, but it is generally cooked until tender and browned. Basting the meat with its own juices or with stock throughout the cooking time is a common practice to ensure a moist result.

Kalbsbraten is typically served with a rich gravy made from the pan drippings, often thickened with a roux or cornstarch. Popular side dishes include potato dumplings (Knödel), spaetzle, red cabbage (Rotkohl), or boiled potatoes. A glass of light white wine or a German beer often accompanies the meal. Variations of Kalbsbraten exist, with regional differences in spices and accompanying ingredients.