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3 Easy Steps To Cooking Veal in Liquid
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Remove veal from refrigerator. Lightly coat veal with seasoned flour if
desired. Slowly brown veal, in batches, on all sides in small amount of oil in
heavy pan. Pour off drippings. Season veal as desired. (Some "white" veal
dishes, such as Blanquette de Veau, do not require browning.)
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Cover veal with liquid (e.g. broth, water, juice and/or wine). Bring to a boil;
reduce heat.
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Cover tightly and simmer gently over low heat on top of the range according to
chart until veal is fork-tender. The cooking liquid may be thickened or reduced
as desired.
| Cooking
Veal in Liquid Guidelines |
| Veal Cut |
Size |
Approx. Total Cooking
Time (covered over low heat)
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| Boneless Breast |
1-inch pieces |
1-1/4 to 1-1/2 hours |
| Shank Crosscuts |
1-1/2 inches thick |
1 to 1-1/4 hours
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| Boneless Breast, rolled and tiedVeal for Stew |
1 to 1-1/2-inch pieces |
45 to 60 minutes
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