Veal cooking: in the oven, in a casserole, on the barbecue, how to cook this meat … and keep it super tender

Pentecost is approaching and with it the calf season. An opportunity to review our knowledge of this extra tender beef we love to eat on sunny days.

Whether it is roasted, in a saucepan or in a pan, veal is a particularly tender meat which, if well cooked, must retains all its softness. But not always easy … We entrust you with some tips to achieve this goal. Like all meats, take the veal out of the fridge about 30 minutes before cooking. This is important as this will also help make it softer.

Cooking veal: the secret to tender meat

Whether you cook your own veal in the oven, in a pan, in a saucepan and also on the plancha or on the barbecue, the principle to preserve its tenderness will be the same: first brown over high heat then continue over low heat. The first step will create a “crust” all around the meat that will allow it to maintain its tenderness for the rest of the cooking.

You must know, however, that not all pieces of veal lend themselves to the same type of cooking.

What cuts of veal to choose?

We distinguish the long cooking pieces (neck, raw ribs, breast …) and the slow-cooked pieces and then at a low temperature (fillet, almost, walnut, loin …). Don’t hesitate to ask your butcher for advice!

For roasting or grilling, we recommend pieces like ribs, nuts, almost. For simmering, such as blanquette, opt for the neck, shoulder or tendon. The stem is dedicated to preparations such as osso bucco.

At what temperature should the roast veal be cooked?

It takes an average of 15-20 minutes of cooking to cook 500 grams of veal a pink kitchen. For medium cooking, we will add 10 minutes. After preheating the oven to 200 °, the veal is cooked at 180 °. So much for the general rule!

It all depends on the shape of your roast. For a long, thin roast, reduce the cooking time. Conversely, for a short and thick roast, we stretch.

After cooking, do not forget – as with all meats – to let the roast rest in its pan covered with aluminum foil so that the juices spread.

How to prepare the various pieces correctly?

If you want tenderness, direction veal with pomegranate who it is somewhat the equivalent of tournedos for beef. It can be prepared in a pan, sliced, roasted or baked. Another piece of choice on the soft side: veal (a piece taken in a thigh muscle) which is also overflowing with tenderness.

As an accompaniment, the subtle taste of the veal allows it goes well with many vegetables. Veal is especially popular with spring vegetables such as green asparagus. You can also combine it with watercress, such as spinach a “green” veal blanchette. in which you will immerse yourself at the end of cooking two good handfuls of these herbs with a little fresh cream. A light and tender dish just the way we like them!

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