Slow Cooker Cider-Braised Veal with Tender Apples Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can sear the veal pieces in a hot skillet with a small amount of oil before adding them to the slow cooker. This step, while optional, adds a layer of caramelized flavor to the meat that enhances the final braising liquid. If you choose to sear, ensure the pan is very hot and do not crowd the meat, as this will cause it to steam rather than brown properly.

The sauce can be adjusted to your preference once the cooking is complete. If you prefer a thicker consistency, remove the meat and apples, then transfer the remaining liquid to a saucepan and simmer over medium-high heat until it reduces to your desired thickness.

This concentrated liquid can then be poured back over the veal before serving. Be careful not to over-reduce, as the bouillon may make the sauce too salty if it becomes overly concentrated.

Variations

• Savory Bacon Addition: Add four slices of chopped bacon to the bottom of the slow cooker before adding the veal. The rendered fat adds a smoky depth to the braising liquid that pairs exceptionally well with the apples.
• Herbed Veal Variation: Tuck two sprigs of fresh rosemary or thyme into the slow cooker with the apples and onions. The aromatic herbs infuse the sauce with a woodsy fragrance that complements the veal perfectly.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat until thoroughly warmed through, adding a splash of water or cider if the sauce is too thick.

Allow the leftovers to cool completely at room temperature, but for no longer than two hours. Once cooled, transfer the veal and sauce into an airtight container. Keep the meat and liquid together to ensure the veal remains moist during storage and reheating.

Properly stored, the dish will maintain its quality for several days in the refrigerator, making it an excellent candidate for meal prep or a simple next-day dinner.

This recipe is ideal for making ahead, as the flavors often meld and improve after sitting for a day. Prepare the entire dish as directed, allow it to cool, and refrigerate. When ready to serve, gently reheat the mixture on the stovetop or in the slow cooker until it is heated through. This makes it a stress-free option for hosting, as the majority of the work is completed well in advance of your guests' arrival.

Serving ideas

Serve the cider-braised veal alongside a side of creamy mashed potatoes or roasted root vegetables to soak up the flavorful cider reduction. A simple green salad with a bright vinaigrette provides a nice acidic contrast to the rich, savory flavors of the braised meat.

Place the veal on a warm plate, spooning plenty of the sauce and the tender apples over the top for a beautiful, rustic presentation that highlights the slow-cooked nature of the dish.

For a more elegant presentation, garnish the dish with a sprinkle of fresh, chopped herbs like parsley or thyme just before serving. These fresh notes brighten the depth of the braised flavors.

Ensure each serving includes a generous portion of the braised apples, as they act as a sweet counterpart to the savory veal. A crusty piece of bread is also a perfect accompaniment to mop up the remaining sauce, ensuring nothing goes to waste from the plate.

Frequently asked questions

Recipe card

Slow Cooker Cider-Braised Veal with Tender Apples

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb veal tendrons
• 2 large apples, wedged
• 1 large yellow onion, sliced
• 1 cube bouillon, crumbled
• 1/4 tsp ground nutmeg
• 1 cup hard cider

Instructions

1. Place the veal tendrons into the bottom of the slow cooker. Scatter the apple wedges and sliced onions evenly over the top of the veal.
2. Sprinkle the crumbled bouillon cube and the ground nutmeg over the apple and onion layer. Pour the cider over the entire mixture to initiate the braising process.
3. Cover the slow cooker and cook on low for 4 hours until the veal is tender. Ensure the internal temperature of the meat reaches at least 145°F (63°C). Let the veal rest for 5 minutes before serving.

Contains: sulfites, milk

Estimated nutrition per serving

Calories

380

Protein

32.5 g

Carbohydrates

18 g

Fat

19.5 g

Fiber

3 g

Sugar

12 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.