Classic cooked veal shoulder
Veal is easy to digest, low in cholesterol, and rich in vitamins and minerals. This type of meat is suitable for any menu. It has a delicate flavour and is highly appreciated and widely used in international cuisine.
Cooking veal shoulder slowly produces a lovely tender end result. The meat is infused with the flavourings in the liquid which gives it a rich, full flavour.
Recipe per piece.
Allergens & dietary requirements
- Sulphite
- Celery
Ingredients
- 1300 g veal blade
- 2 leaves bay leaf
- 1 l red wine
- 3 cloves
- 1500 ml beef stock
- 1 sprig thyme
- 5 g salt
Preparation method
- Clean the veal shoulder by removing the membranes.
- Bring all the remaining ingredients to the boil.
- Add the veal shoulder and leave to simmer just below boiling point until the meat is tender and cooked through but not yet falling apart.
- Remove the veal shoulder from the liquid and cool down to 3°C.
- Reduce the liquid until it has the thickness of jus.
- Cut the veal into slices.
- Fry in a little butter and glaze with the jus.
- Serve immediately.
Serving suggestions
- As a basic component for a main course with components such as potato, Jerusalem artichoke, onion compote, mushrooms, courgette, citrus, and ginger.
- As a classic dish with stamppot, Dutch-style hotchpotches.
- As a basic component for a main course with components such as potato, Jerusalem artichoke, onion compote, mushrooms, courgette, citrus, and ginger.
- As a classic dish with stamppot, Dutch-style hotchpotches.
- Serve with components of mushroom, tomato, sweet pepper, aubergine, etc.
