Cooking methods for veal
Depending on the cut, veal is as delicious roasted as it is sautéed, fried, grilled, stewed or simmered in sauce.
It is really a question of taste and cut: tender pieces can be
cooked rapidly; less tender pieces should be cooked slowly, in
sauces, braised, or stewed.
Roasted veal
This method works well for the following cuts of meat: loin roast,
rib roast, shoulder roast, leg roast (inside and outside round,
sirloin, rib eye), mini roast, sirloin slice and leg slice,
boneless strip loin, tenderloin, medallion and loin or strip loin
rib roast.
• Coat the roast with mustard and sprinkle with herbs, or baste
with a mixture of apple juice and honey or concentrated broth
seasoned with rosemary or marjoram.
• Cook covered in a 180° C (350° F) oven until the meat thermometer
indicates the anticipated degree of internal temperature.
• Calculate 40 to 50 minutes per kilo (20 to 25 minutes per
pound).
• Once cooked, transfer to cutting board, cover loosely with foil
allowing the vapour to escape and let stand for approximately 10 to
15 minutes. This enables the fibres to expand and the juices to
adjust, ensuring more uniform cooking.
Grilled veal
Aah…the simplicity of a beautiful grill! This method of cooking is
ideal for the following cuts of meat: scallopini, loin and
tenderloin medallions, chops, brochette cubes, slices of rib eye,
strip loin, sirloin, liver and ground meat
• If you like, flavour the veal with olive oil or fresh
herbs.
• Broil in the oven or grill on the barbecue at medium high
heat.
• Cook on each side, flipping only once.
Scallopini: 1 minute on each side
Ground veal: 8 minutes on each side
Other cuts: 2 to 3 minutes on each side depending on the thickness
of the cut.
Sautéed or fried veal
Sautéed or fried … Here are very quick methods of cooking thin cuts
of veal like a scallopini seared at high temperature or thin strips
sautéed with vegetables. This method is ideal for the following
cuts of meat: thin slices of shoulder, rib, loin, leg (inside or
outside round, sirloin, rib eye), strips, scallopini, chop,
medallion and ground veal.
• Sear at high heat in a mixture of butter and oil.
• Deglaze with white wine, chicken broth or orange juice and let
reduce.
• Add a small amount of 35 % or 15 % cream and season.
Sautéed veal scallopini and veal chops
Spraying veal scallopini and chops with a little water or broth
before cooking helps tenderize the meat, enhances its flavour and
keeps it from drying out during cooking. The scallopini and chops
will cook very quickly.
• Sear at high heat in a mixture of butter and oil, then lower the
heat to medium.
• Scallopini take 1 to 2 minutes on each side and chops take 3 to 4
minutes on each side, depending on thickness. Remove from heat and
let stand.
• Deglaze pan with white wine, chicken broth or citrus juice and
let reduce.
• Add a small amount of 35 % or 15 % cream and season.
Pan-fryed breaded veal
scallopini
Scallopini can also be cooked breaded; they are the famous European
schnitzel. This preparation has the advantage of protecting the
delicate flesh of the scallopini.
• Coat the scallopini with flour and shake off excess.
• Dip into a beaten egg.
• Coat the entire scallopini with breadcrumbs seasoned with pepper,
garlic and dried herbs.
• For best results, refrigerate breaded scallopini, uncovered, for
a few minutes.
• Heat a good quantity of oil and butter in a pan and fry
scallopini over medium heat for 2 to 3 minutes on each side.
Braised veal, stewed veal or veal
cooked in sauce
This method of slow cooking at low heat is ideal for the following
cuts of veal: blade roast or cross rib roast, side, breast and
shoulder cuts, stewing cubes, shank and shoulders.
• Coat veal pieces with flour.
• Pre-heat a mixture of butter and oil over high heat in a
casserole and sear meat on all sides.
• Add vegetables and approximately 375 ml (1½ cups) of apple juice,
chicken broth or vegetable juice, which will become your cooking
juice.
• Cover and cook in the oven at low temperature, 140-150° C
(280-300° F), until the meat is tender.
• Calculate 1½ to 2 hours for a piece of meat weighing
approximately 1.5 kilo (3½ pounds).
The world-famous osso
bucco!
A great classic of Italian cooking which features slices of
veal shank with marrow. Buon appetito!
• Wipe veal shanks with a paper towel
• Put some seasoned flour in a plastic bag, add one or two slices
of veal, and shake to coat well.
• Repeat with the rest of the meat.
• In a slow-cooker or a casserole, melt some butter and some oil
over medium high heat and sear the meat on both sides.
• Add onions, carrots, tomatoes, garlic and mix.
• Add white wine, chicken broth and diced tomatoes.
• Cover and simmer at low heat for one hour.
• Meanwhile, mix the ingredients of the gremolata finely chopped
fresh parsley, lemon rind and garlic. When the meat is cooked,
remove it from the casserole and keep warm.
• Over high heat, add half of the gremolata and simmer the sauce
for approximately 15 minutes or until reduced by half.
• Serve the slices of meat topped with sauce and sprinkle the rest
of the gremolata on a bed of buttered or oiled pasta.