A delicious mushroom dish for any occasion!
Preheat the oven to 140 degrees. Remove the peel from the vegetables, rinse the tomatoes and cut off the whole.
Season the veal with salt and pepper and brush it with a little bit of mustard. Sauté in oil on all sides in a roasting pan at moderate temperature and remove.
Add the powdered sugar and caramelize over medium heat until light, stir in the paradeis pulp and extinguish with about a third of the red wine. Reduce until almost all the liquid has evaporated, repeat the process once, then pour in the vegetables and top it all up together with the remaining red wine and the clear soup. Bring to a boil and pour in the sautéed boiled beef.
Stew in the closed crock pot, with frequent basting with the braising liquid, until tender in 3 hours in the oven.
After a good 2 hours, add the spices to the sauce form. Add the dried mushrooms 30 minutes before the end of the cooking time and let them steep in the sauce.
Remove the meat from the braising sauce, pass the sauce with the vegetables through a sieve and press through heartily with a ladle to give the sauce a natural binding. Mix in the butter and the remaining mustard, add the garlic, lemon zest and thyme, simmer for a few minutes and remove repeatedly.
Slice the veal and bring it to the table with the sauce.
The braised vegetables can also be served with the meat after cooking.
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