Cookingchart Veal

Always preheat the cooking space before you put food in. Unless otherwise stated, use portions of approx. 200 g per vacuum bag. Cooking time can vary slightly depending on the quality and maturity of product.

Loin

Remarks: Vacuum in marinade (full vacuum, approx. 0.8–0.9 bar), then brown well in frying pan.

Tip: When browning loin of veal, add a sprig each of thyme and estragon, ¼ shallot, ¼ garlic clove and some mushrooms, and sear in 1 tbsp butter until beautifully crisp.

Tenderloin

Remarks: Vacuum-seal in marinade (full vacuum, approx. 0.8–0.9 bar), then brown well in frying pan.

Tip: Marinate with ground pink peppercorns and finely chopped lemongrass.

Veal Cheeks

Remarks: Marinate meat, brown, then vacuum-seal with about 150 ml stock and vegetables (weak vacuum, approx. 0.4–0.6 bar).

Tip: When cooked until tender, ideal for ravioli fillings. For this, cook the meat slightly longer, pull apart and mix with reduced stock.

Breast of Veal

Remarks: Marinate 1.5 kg meat, then vacuum-seal with about 200 ml stock and vegetables (weak vacuum, approx. 0.4–0.6 bar).

Tip: Roll the breast up with dried tomatoes and rosemary.

Roast Shoulder

Remarks: Marinate 1.2 kg meat, brown, then vacuum-seal with about 400 ml stock and vegetables (weak vacuum, approx. 0.4–0.6 bar).

Tip: Prepare as with normal roast veal, season to taste and add spices. At the end, press the sauce through a sieve and simmer to reduce slightly.