Veal is a meat known for its pink color, mild flavor, and tenderness. This meat can be obtained from various calf parts, including the rack, loin, shoulder, and leg. Interestingly, it can be prepared in various ways, depending on your preference.
General Tips on Cooking Veal
Before you cook veal, make sure to set your equipment at an appropriate internal temperature. The recommended internal cooking temperature for veal are; 125°F (rare), 130°F (medium-rare), 140°F (medium), 150°F (medium-well), and 160°F (well-done). However, the USDA recommends a 145°F + 3 minutes rest.
The two basic methods of cooking veal are moist or dry heat, depending on the type of meat or cuts. Apply dry heat if you cook tender cuts like veal chops, steak, or tenderloin. This dry heat process may include grilling, broiling, or pan searing. However, less tender cuts with more connective tissue, such as veal short ribs, veal stew meat, and veal osso buco, would require moist heat. This moist heat process may include braising or simmering.
Roasting
Season the meat with herbs, pepper, and salt to your desired taste, and place it in a roasting pan. If you are cooking a rack of veal, keep your meat moist by coating it with olive oil. You may also try out bacon, duck fat, or butter as an alternative to olive oil for a veal roast.
Grilling
It’s safe to say everybody loves their grilled veal! It’s quite easy to prepare; you only have to add some fresh herbs or garlic. You can also leave the meat to marinate in your preferred marinade for a few hours before grilling.
Braising
This cooking process works best for tenderizing tougher cuts of veal. Braise the veal in a hot skillet, then transfer it to a pot or Dutch oven. Add vegetables and herbs and allow it to cook for low heat until the meat is tender enough for a fork to pass through. You can also add a liquid of your choice, such as wine or broth.
Pan-Frying or Sautéing
To cook veal cutlets, lightly coat them with flour and season with salt and pepper. Make sure to cook with a small amount of butter or oil until it forms a golden-brown crust.
To make veal sweetbreads, start by soaking them in cold water or milk, then blanch them in boiling water. When you are done, pan-fry the veal sweetbreads, then serve with lemon or your favorite acidic sauce.
Enjoy a Sumptuous Veal with Assaggio!
Having described the best ways to cook veal, remember not to overcook it. All methods mentioned above are easy to implement, so you can easily include veal in your cooking routine. If you have no time to prepare a fantastic meal for yourself, Assaggio has got you covered. You can count on professional chefs to prepare mouth-watering dishes with the perfect texture and flavor, just as you like! Make a reservation today to experience the bold flavors for yourself!
