Lemon braised veal: How do you make it tender?

Lemon beef is one of those dishes that smells like home. But many people are afraid to make it. Some boil it for too long and it dries out, while others cook it for too little time and it stays tough. The truth is simple: it doesn't need boiling, it needs patience and the right order of steps. Let's make it together, the way it should be.

Ingredients (serves 4)

• 1 kg beef for stewing (chuck or shank)
• 1 large onion, finely chopped
• 3–4 tablespoons olive oil
• Juice of 2 lemons
• Zest of 1 lemon (optional)
• 1 tablespoon mild mustard
• 1 teaspoon cornstarch (optional, for thickening)
• Salt
• Freshly ground pepper
• Hot water or stock

Preparing the meat 

Take the beef out of the refrigerator 20–30 minutes before cooking.
Cut it into medium-sized pieces—not too small, not too large.

This helps the meat cook evenly and keeps it from becoming tough.

Step-by-step instructions

1️⃣ Heat the olive oil in a wide pot over medium-high heat.
Add the meat in batches and brown it on all sides.

Don't stir constantly. Let it sear.
Remove the meat and set it aside.

2️⃣ Add the onion to the same pot and sauté until softened and translucent. Return the meat to the pot, season with salt and pepper, and stir.

3️⃣ Add hot water or stock, just enough to cover the meat.
Lower the heat and simmer for about 1½ hours.

You want a gentle simmer, not a rolling boil.
The more gently it cooks, the more tender it becomes.

4️⃣ Add the lemon at the end

Once the meat has softened, add:

• the lemon juice
• the mustard
• (optional) the cornstarch, dissolved in a little water

Stir gently and let the sauce thicken for 5–7 minutes.
Taste and adjust the salt or lemon juice.

How to serve it

Lemon beef goes perfectly with:

• boiled potatoes or mashed potatoes
• white rice
• lemon pilaf