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
Cooking mode | Temperature | Duration |
Steam | 62°C | 31 minutes |
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
Cooking mode | Temperature | Duration |
Steam | 59 °C | 44 minutes |
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
Cooking mode | Temperature | Duration |
Steam | 64°C | 24 hours |
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
Cooking mode | Temperature | Duration |
Steam | 64°C | 24 hours |
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
Cooking mode | Temperature | Duration |
Steam | 79 °C | 10 hours |
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.