How to cook veal?
Veal is very tasty meat from a young calf. This product can be used from both a female calf and a male. The largest amount of veal that is sold in the store comes from dairy cattle of various breeds. This type of meat contains a complex of vitamins, as well as a variety of proteins, potassium, iron and phosphorus. Veal absolutely does not lose nutritional value after heat treatment. This meat is considered a delicacy, and due to its delicate taste is very popular. Let's take a closer look at how to cook veal in two main ways.
In cooking, there are many recipes that allow you to cook this tender meat tasty. Let's look at how to cook veal tasty, according to this classic and very popular recipe. We need the following ingredients:
- meat from the hind legs - 5 kg;
- cloves - 4-6 pieces;
- peppercorns - 15 peas;
- garlic - 2-3 slices;
- coriander - 10 g;
- salt - 150-200 g;
- sugar - 10 g;
- juniper - 10 g;
- saltpeter - 10 g;
- 3-4 bay leaves;
- allspice - 15 pieces;
- water - 2.5 liters.
Preparation: remove all the bones from the meat and wash it thoroughly. Cooked seasonings crush and mix with half the salt, as well as sugar and saltpeter. After that, the prepared meat is rubbed with the mixture obtained, from all sides. Next, take a wooden or earthenware dish and put the pieces of meat tightly to each other and press down the lid with an additional weighting agent. If you do not have tedious dishes, then the usual enameled pan is quite suitable. After that, leave the meat to marinate for 1-2 days, at room temperature.
Upon the expiration of the term, it is necessary to prepare the brine for further preparation. To do this, take the water, add the remaining salt to it and boil for a few minutes. Cool the water and pour the meat. You can expose meat to this prosol for up to three weeks, at your discretion, without ever forgetting to turn it over regularly.
The next step is to look at how to cook veal. After the weeding, rinse the meat and roll it into a thick roll, tied up with a cord. Next, take a large saucepan, put the prepared meat there and fill it with boiling water so that it completely covers it. Cook on low heat for about 2-3 hours, until it is fully cooked.
Ready meat is served hot, cut into pieces across the grain. You can serve boiled veal with boiled potatoes, broth, left over after cooking, and greens.
In this recipe, we consider how to fry veal, if you are visiting on the threshold, and there is little time to cook. For this we need:
- ground pepper - to taste;
- vegetable oil;
- fresh veal - 500 gr.
For the sauce:
- sour cream - 0.5 cup;
- salt and pepper to taste;
- bow - 1 head
Preparation: take the meat, wash it thoroughly and clean the tendons. Now cut into portions, approximately 2 cm thick. After we beat it with a wooden hammer, salt and pepper to taste.
Next, heat the pan over high heat, pre-pouring vegetable oil there. Fry the cooked pieces on each side, to browning. We put the fried pieces on a prepared dish.
For the sauce: finely chopped onion fried in a separate pan. When the onion becomes golden, you need to add water to it. Then add sour cream and juice obtained when frying veal.Boil on low heat for 3-4 minutes, and pour over the fried pieces of veal.