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Veal
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Buying
tips
- As for any meat, the cut is the most important
element in your recipe. There’s no point in buying an
expensive cut if you’re going to simmer it for
hours.
- Milk-fed veal should be pale pink, almost white.
Grain-fed veal should be slightly darker than heavy
milk-fed veal
- The meat should be firm and elastic, with a
pleasant scen
- The fat should be firm and white.
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Veal |
Raw
weight/person |
Cutlet |
5
oz/150 g |
Brochette |
5
oz/150 g |
Medallion |
5
oz/150 g |
Rolled
brisket |
5
oz/150 g |
Rib |
200
g/6.5 oz |
Roast
or casserole meat |
5
oz/150 g boned 6.5 oz/200g bone in |
Braised
meat |
6.5
oz/200 g |
Stew or
blanquette |
6.5
oz/200 g | |
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Classification
- There are two types of veal on the market, heavy
milk-fed veal and grain-fed veal.
Heavy
milk-fed veal
- Fed almost exclusively on milk, whose low iron
content keeps the meat pale pink , almost white. The
meat is tender and delicately flavoured. Grain-fed
ve
- Fed on milk to the age of 6 to 8 weeks, then fed
on grain. The higher iron content makes the meat
darker than heavy milk-fed veal. Its flavour is more
pronounced and the meat not quite as
tender.
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Tips and
advice
Aromatical
complement
- Herbs and spices complement the delicate flavour
of veal, especially sage, tarragon, basil, rosemary,
marjoram, thyme, oregano, chervil, parsley, mustard,
ground pepper, and of course, garlic.
- Honey, maple syrup, apple juice, cognac, white
wine or beer give veal a subtle flavour.
Marinade
- Rubs flavour meat while the acid in marinades
(wine, vinegar or fruit juice) tenderizes meat.
- For more tasty veal, marinate at least 1hour
before cooking. Marinating overnight gives even better
results. The longer meat marinates, the more
flavourful it becomes. Don’t exceed 24 hrs., or the
marinade will cook the meat.
- Less tender, cheaper cuts, give good results when
tenderized in a marinade.
- Marinades suggested for beef are also good for
veal.
Exotic
touch
- Citrus fruit and berries, such as oranges, lemon
and raspberries perk up the flavour of veal.
- Fruit and nuts such as apples, figs, prunes,
grapes, almond and walnuts add colour and an exotic
touch.
- Veal goes well with eggplant, spinach, onion,
cream and cheese
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Cooking
techniques
Cooking veal calls for some precautions. Because it
is lean, the meat can easily become tough and dry. Bard
it or cover with fat , cook over low heat and baste
occasionally, avoid overcooking. Veal is best served
slightly pink.
Sprinkling veal cutlets before cooking makes them
more tender and tasty.
Always sear veal in a blend of oil and butter to
brown the meat.
Never cook frozen meat; always thaw before cooking. Veal casserole
- This cooking method is best for : blade or rib
roasts, as well as juicy shoulder or rolled flank
roasts and stewing meat.
- Sear the veal in a blend of oil and butter in an
oven dish.
- Add vegetables and a small amount of liquid to
make drippings.
- Cover and braise in a slow oven, 140°C-150°C
(280°F-300°F), until tender. Allow 11/2 to 2 hrs for a
1 1/2 kg (3 1/2 lb) cut of meat.
Roast veal
- This cooking method is best for: round or rack
roast (sirloin).
Cooking method :
- Add herbs, brush with mustard
- Place in an uncovered roasting pan at 180°C
(350°F). Allow 40 to 50 min/kg (20 to 25
min/lb).
- When cooked, cover with aluminium foil, making
slits to release steam. Let stand about 15 minutes to
allow the juices to settle for more tender
meat.
Veal stir-fry
- This quick cooking method is perfect for chops,
medallions and sirloin strips.
Cooking method
:
- Fry from 4 to 15 minutes depending on the
thickness and cut. This will caramelise the drippings
for sauce.
- Deglaze with white wine or bouillon and reduce.
- Stir in 35% or 15% heavy cream;
season.
Fried veal cutlets
Veal cutlets
can be fried as is or breaded. An egg and breadcrumb
breading will protect the delicate meat. Let harden 1
hr. uncovered in the refrigerator for even better
results.
Cooking method
- Dredge the cutlets in a mixture of flour (you can
season with herbs and pepper) then in beaten egg, roll
in fresh or dry breadcrumbs.
- Melt enough butter and oil together to cover the
bottom of the pan. When the butter bubbles, add the
cutlets.< BR>
- Cook over medium heat 2 to 3 minutes on each
side.
- Drain and serve
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Nutrient
value
- As with all meat, veal is rich in protein but
slightly lower in iron. Grain-fed veal provides more
iron than heavy milk-fed veal.
- This excellent lean meat is perfect for today’s
fat-conscious consumer. Its low-fat content makes it a
good choice for people watching their waistline.
- All cuts of veal have less fat (both saturated and
unsaturated) and calories than pork, lamb or beef, but
a bit more cholesterol.
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Hygiene and
conservation
- Veal roasts or steaks will keep about 3 days in
the refrigerator and 6 months in the freezer, wrapped
in plastic film and aluminium foil.
- Ground or cubed beef will keep 1 to 2 days in the
refrigerator and 3 to 6 months in the freezer.
- Make sure that cooked meat has fully cooled before
refrigerating wrapped in plastic film and aluminium
foil. Wrapped this way, it will keep 3to 4 days in the
refrigerator. To freeze, wrap in plastic film and
aluminium foil; it will keep 2 to 3 months in the
freezer.
- To freeze, wrap in plastic film and aluminium foil
or use freezer bags or special freezer
containers.
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Cut |
Refrigerator (40C/390F)
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Freezer (-180C/00F) |
Variety
meat |
1 to 2
days |
3 to 4
months |
Cubes/ground |
2
days |
3
months |
Steak/roast |
3 days
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6
months |
Cooked
leftovers |
3 to 4
days |
2 to 3
months | |
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Unfreezing
- The best way to thaw veal is in its wrapper on a
tray in the coldest part of your refrigerator. Allow
10 h/kg (5 h/lb).
- Thawing in the micro-wave is not advised because
the meat often thaws on the outside while remaining
frozen in the centre. Should you decide to use this
method, you must cook the meat
immediately.
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LES ALIMENTS PRO-MARQUE INC.
11695, avenue Philippe-Panneton Montreal, (QC)
CANADA H1E 4M1
Phone: (514) 881-9998 Toll Free: 1-888-576-9998
Fax: (514) 643-0885 info@pro-marque.com |
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