What To Know
- Bring the liquid to a simmer, cover the pot, and cook in the oven at 325°F for 2-3 hours, or until the veal is fork-tender.
- Roasting veal is a classic way to prepare a whole roast or individual portions.
- Place the veal roast in a roasting pan and cook for 15-20 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast registers 145°F.
Veal, the meat of young calves, is known for its delicate flavor and tender texture. It’s a versatile ingredient that can be cooked in various ways, from simple pan-frying to elaborate braises. But, if you’re new to cooking veal, the thought of preparing this unique meat might seem daunting. Fear not! This comprehensive guide will equip you with all the knowledge you need to confidently cook veal and unlock its delicious potential.
Understanding Veal Cuts
The first step to mastering how to cook veal is understanding its different cuts and their ideal cooking methods. Veal cuts are typically classified as either “cutlets” or “roasts.”
- Cutlets: These are thin, boneless slices of meat, perfect for quick cooking methods like pan-frying, grilling, or sautéing. Popular cutlets include:
- Veal Scaloppini: Thinly pounded cutlets, often used in Italian dishes.
- Veal Chops: Cut from the rib or loin, these are thicker than scaloppini and can be grilled or pan-fried.
- Roasts: These are larger cuts of meat, ideal for slow cooking methods like braising or roasting. Popular roasts include:
- Veal Shank: A flavorful cut that benefits from long, slow cooking.
- Veal Roast: A tender and lean cut, perfect for roasting whole or in smaller portions.
The Art of Preparing Veal
Before cooking, it’s important to properly prepare your veal to ensure optimal results. Here’s a step-by-step guide:
1. Trim the Fat: While veal is leaner than beef, it still has some fat. Trim any excess fat, especially from roasts, to prevent excessive greasiness.
2. Tenderize: Veal cutlets can be tenderized by pounding them with a meat mallet. This helps to break down the muscle fibers and ensures even cooking.
3. Seasoning: Veal is a blank canvas for flavor. Season it generously with salt and pepper, and consider adding other herbs and spices depending on your recipe.
4. Marinating: Marinating veal can enhance its flavor and tenderness. Marinades can be as simple as olive oil and garlic or more complex, incorporating wine, herbs, and spices.
Cooking Veal: A Guide to Different Methods
Now that your veal is prepped, it’s time to explore different cooking methods.
Pan-Frying
Pan-frying is a quick and easy way to cook veal cutlets. Here’s how to do it:
1. Heat a skillet over medium-high heat.
2. Add oil to the skillet and heat until shimmering.
3. Season the veal cutlets and place them in the hot skillet.
4. Cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Remove the cutlets from the skillet and rest for a few minutes before serving.
Grilling
Grilling veal is a great way to add a smoky flavor. Here’s how to grill veal cutlets:
1. Preheat your grill to medium-high heat.
2. Season the veal cutlets and place them on the grill.
3. Cook for 3-4 minutes per side, or until cooked through and grill marks appear.
4. Remove the cutlets from the grill and rest for a few minutes before serving.
Braising
Braising is a slow cooking method that results in incredibly tender and flavorful veal. Here’s how to braise veal:
1. Sear the veal in a Dutch oven or large pot over medium-high heat.
2. Remove the veal from the pot and add aromatics (like onions, carrots, and celery) to the pot.
3. Deglaze the pot with wine or broth and add liquid to cover the veal.
4. Bring the liquid to a simmer, cover the pot, and cook in the oven at 325°F for 2-3 hours, or until the veal is fork-tender.
Roasting
Roasting veal is a classic way to prepare a whole roast or individual portions. Here’s how to roast veal:
1. Preheat your oven to 350°F.
2. Season the veal roast generously with salt, pepper, and other desired herbs and spices.
3. Place the veal roast in a roasting pan and cook for 15-20 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast registers 145°F.
4. Let the roast rest for 10-15 minutes before carving and serving.
Serving Veal: Delicious Accompaniments
Veal pairs well with a variety of accompaniments, depending on the cooking method and your desired flavor profile. Here are some ideas:
- Pan-fried or Grilled Veal: Serve with roasted vegetables, creamy polenta, or a simple salad.
- Braised Veal: Accompany with creamy mashed potatoes, hearty bread, or a side of pasta.
- Roasted Veal: Pair with roasted root vegetables, a flavorful gravy, or a green salad.
Veal: Beyond the Ordinary
Veal is a versatile ingredient that can be incorporated into a wide range of dishes. Here are some creative ideas to inspire your culinary adventures:
- Veal Parmigiana: A classic Italian dish featuring breaded and fried veal cutlets topped with tomato sauce and melted mozzarella cheese.
- Veal Saltimbocca: A Roman dish featuring veal cutlets topped with prosciutto and sage, pan-fried and served with a white wine sauce.
- Veal Stew: A hearty and comforting dish featuring veal chunks simmered in a flavorful broth with vegetables and herbs.
- Veal Meatballs: A delicious and versatile appetizer or main course that can be served with pasta, rice, or bread.
A Farewell to Veal: A Final Thought
Mastering how to cook veal opens a world of culinary possibilities. From delicate cutlets to hearty roasts, veal offers a unique flavor and texture that can elevate your dishes to new heights. Embrace the challenge, experiment with different cooking methods and recipes, and discover the culinary magic of this underappreciated meat.
Quick Answers to Your FAQs
Q: What is the best way to cook veal?
A: The best way to cook veal depends on the cut and your desired flavor profile. For cutlets, pan-frying, grilling, or sautéing are excellent options. For roasts, braising or roasting are ideal for achieving tender and flavorful results.
Q: Is veal tender?
A: Veal is naturally more tender than beef, but some cuts, like roasts, can be tough if not cooked properly. Tenderizing techniques like pounding and marinating can help to ensure a tender final product.
Q: How do I know when veal is cooked through?
A: Veal is cooked through when it reaches an internal temperature of 145°F. You can use a meat thermometer to check the temperature.
Q: What are some good substitutes for veal?
A: If you can’t find veal or prefer not to cook it, you can substitute it with other lean meats like chicken, turkey, or pork.
Q: How long does veal last in the refrigerator?
A: Veal should be stored in the refrigerator for 3-5 days. It’s best to use it as soon as possible for optimal flavor and texture.
