Cuts and bakes

STOVETOP METHOD:

1. In a saucepan, on high, bring the thinned veal stock or any other aromatic liquid to a boil.
2. Incorporate the ingredients of your recipe, one at a time (including the veal), depending on the cooking time necessary for each of the ingredients.
3. After each ingredient is added, bring the cooking liquid to a boil.
4. Lower the heat to achieve a slight bubbling or a very low boil, and let it simmer until cooking is completed – that is, when the internal temperature reaches 90°C (195°F) for the less tender muscle cuts. It is also possible to perform this step in the oven at 120°C (250°F).

N. B. It is important not to let the liquid come to a full boil, so that you can preserve the integrity of the ingredients and be able to skim the liquid to eliminate any bitter taste.

OVEN METHOD:

FOR ROASTS LESS THAN 1.5 INCHES THICK OR FOR SMALL PIECES OF VEAL

1. Preheat the oven to 175°C (350°F).
2. Brown the veal in oil or butter in a skillet, on high, to give it a light colour.
3. Place the meat in a pan, with or without a vegetable rack. Season to taste.
4. Add an aromatic liquid (without submerging the meat). Cover, put in the oven and cook until fork tender or the internal temperature reaches 195°F (90°C).
5. Remove the meat from the oven, cover lightly with aluminum foil and let it sit a few minutes.
6. In the meantime, prepare the sauce: strain the cooking liquid, season and thicken to taste.

Calculate approximately 1 hour of cooking time per one-inch thickness of meat.

FOR ROASTS OVER 1.5 INCH THICK

1. Preheat the oven to 175°C (350°F).
2. Place the meat directly in an enameled cast iron pot, with or without a vegetable rack, and season to taste.
3. Put the roast in the oven, taking care not to cover it, and cook approximately 30 minutes until brown.
4. Then turn the roast and moisten with veal stock or any other aromatic liquid. Cover, put in the oven and cook until fork tender or the internal temperature reaches 90°C (195°F).
5. Remove the meat from the oven, cover lightly with aluminum foil and let it sit a few minutes.
6. In the meantime, prepare the sauce: strain the cooking liquid, season and thicken to taste.

Calculate approximately 1 hour of cooking time per one-inch thickness of meat.

FOR PIECES OF VEAL LESS THAN 3/4 INCH THICK:

• Strips
• Small cubes
• Scallops
• Steaks

Method:

1. Season the veal to taste.
2. Heat the butter or oil in a skillet over high heat.
3. When the butter stops sizzling or the oil starts to separate, brown the veal on one side.
4. As soon as the meat juices rise to the surface, turn the veal.
5. As soon as the meat juices rise to the surface again, remove the veal and let it sit a few minutes.
6. In the meantime, deglaze the skillet with veal stock or any other aromatic liquid to prepare your sauce.

FOR SMALL PIECES OF VEAL LESS THAN 1 INCH THICK

• Pavé steaks
• Medallions
• Steaks
• Brochette cubes
• Satay strips

Method:

1. Preheat the barbecue to maximum intensity.
2. Grill one side of the veal until it has good grill marks and the meat juices rise to the surface.
3. Turn the veal and let it cook until the meat juices rise to the surface again.
4. Remove the veal from the flame, cover lightly with aluminum foil and let it sit a few minutes before serving.

Method:

1. Preheat the oven to 175°C (350°F).
2. Season the veal.
3. Place the piece of veal on a vegetable rack or on a grill in a drip pan.
4. Put the veal in the oven and cook until the internal temperature reaches 64°C (147°F). The meat will start to shrink in volume and the meat juices will appear on the surface. For uniform browning, turn the roast when half-cooked. Estimate between 20 and 30 minutes of cooking per one-inch thickness, depending on the oven’s efficiency.
5. Remove the roast from the oven, cover lightly with aluminium foil and let it sit approximately 15 minutes. The heat will be distributed and the centre of the meat should reach 66°C (150°F).
6. In the meantime, deglaze the skillet with veal stock or any other aromatic liquid to prepare your sauce.

To make the sauce, strain the cooking juices, season and thicken to taste.