Veal

Poet_2

I've never (knowingly) eaten white veal because of the crating issue but recently was tempted to buy some rose(y) veal (which isn't crated) at a farmers' market but have no idea how to cook it, other than like a normal steak- can anyone give me some ideas please?

Pink.

It's not something I've ever cooked but if you have a look on google there are lots of links to recipes.

Pink

soappie

I bought some veal the other day at Mr T's as it was on the reduced shelf. What I did with it was this:

Cut up into cubes and fry gently in olive oil to seal and brown
Put in slow cooker
Add chopped celery, onion and carrot.
Cover with vegetable stock and let cook slowly all day.

It was delicious.

If you don't have a slow cooker, you could put it in a casserole and cook on a low-medium heat in the oven.

adsk

Veal in a lemon and caper sauce is delicious, quick and relatively straightforward

http://www.dutchvalleyveal.com/html/34l-c_piccata.html

Serve with boiled potatoes and a crisp green salad or green veg (spinach or green beans)

Or why not try Wiener Schnitzel. Flatten and beat the veal (rolling pin will do) until it's very thin. Flour, egg, breadcrumbs in that order to coat the cutlets.

Now the important bit. Don't be tempted to fry without oil or in a little oil. You need a deep sided frying pan and put in plenty of oil (could be over 1/4 pint). Heat the oil in the pan until hot. If the oil is hot enough the breadcrumb mixture won't become too greasy and it will puff up and become light and crispy as it fries. Fry for 2-3 minutes on each size and serve with lemon wedges. There is a good illustrated explanation here...
http://www.bernhards.at/recipes/wienerschnitzel.html

Poet_2

thanks for the suggestions so far, I like the idea of doing the wiener schnitzel, don't fancy wasting that much oil though, it can't be shallow fried then?

Poet_2

actually, I think i'll do them in a small pan, then i won't need so much oil

adsk

If you fry in a little oil (e.g. tablespoon or so which you'd probably use for most things) the schnitzel don't crisp up as nicely and can be a bit soggy.

Veal is a luxury and as an occasional treat using quite a bit of oil isn't a huge expense (compared to buying the veal anyway!)

prettypennies

Evening All.

I have agreed to make a Mother's Day Lunch tommorrow for the family including my Mum and MIL (who has never in 15 years before taken me up on my sunday dinner offers!!)


After a shuftie round my freezer I have pulled out a chicken and a veal silverside from my WellHungMeat box.

The chicken I plan to roast with garlic, rosemary and butter.
I have only used diced veal or escaplopes in the past so am fishing for suggestions here.

Does anyone have a crowd pleasing recipe for veal silverside (it weighs 1.075kg)

My MIL is pretty conservative (unlike my mum!) so was planning on serving the meats with

Mashed potatoes, yorkshire puds, roasted parsnips and salsify and steamed broccoli, carrots and fine beans.

angelavdavis

Hi,

Just thought I would ask you knowledgeable folk whether anyone on here buys free range rose veal? I have been surprised how expensive steak has started becoming and wondered whether anyone bought veal?

Particularly interested if you are in the Kent/Sussex area using a local supplier. I have googled a few options, but wondered if anyone had experience of good suppliers?

Thanks very much

Seakay

Not local to you but available mail order, I have had veal from Helen Browning in the past and found it delicious:
https://www.helenbrowningorganics.co.uk/the_good_veal_guide.phtml
Since then more suppliers in my own area have it so it is cheaper to get it from them, especially as free range is a bit cheaper than organic.

bitsandpieces

Have picked up a salmon cut of pink veal - taken from the silverside, I think. Quite fancy a nice rare roast - any idea if this would work for that, or need pot roasting instead?