Cubes of veal boiled with a saffron-wild garlic sauce with small vegetables

01. April 2013

Circolo: For 4 persons


  • 720 g veal shoulder in cubes of approx. 30 g (top quality)
  • 6 dl light veal stock (light stock)
  • 1.2 dl white wine
  • 80 g carrots, peeled
  • 80 g pearl onions, peeled
  • 80 g celeriac, peeled
  • 8 yellow carrots, peeled
  • 40 g leek, washed and prepared

Ingredients / sauce

  • 15 g butter
  • 20 g plain white flour
  • 1 dl cream
  • A pinch of saffron powder
  • 4 young wild garlic leaves, chopped finely
  • Salt, freshly milled white pepper
  • 2 dsp whipping cream

Preparatory work

  • Bring 2 litres of water to the boil, add the cubes of meat to the boiling water, allow to boil up briefly, drain, rinse in hot water and then cold
  • Cut carrots, yellow carrots and celeriac into cubes approx. 0.8 cm big
  • Cut leek into rings approx. 4 mm thick
  • Melt butter in a pan, add the plain flour, sweat lightly, and allow to cool (roux)


Bring light veal stock to the boil with the white wine, add veal cubes (the meat must be completely immersed in the liquid) and cook slightly above the boiling point until soft (ca. 35 minutes). Add the vegetables 10 minutes before the end of the cooking time and cook until ready.

As soon as the meat/vegetables have reached the desired doneness, take out with a perforated ladle, cover and keep warm with a little liquid. Reduce liquid by approx. 1/3, add to the cold roux whilst stirring, bring to the boil and, stirring occasionally, allow to simmer for approx. 15 minutes to reach the desired consistency. Then enhance with liquid cream, add aroma with powdered saffron and season to taste with salt and freshly milled white pepper.
Shortly before serving, add the meat, vegetables and garlic leaves to the sauce, re-heat and then complete with whipping cream.


Serve with potato purée, pasta or rice.

Rudolf Lehmann

Cubes of veal boiled with a saffron-wild garlic sauce with small vegetables

* incl. VAT, plus shipping