Le Veau Eng - La Boucherie Beau-Bien

VEAL
presented by la Boucherie Beau-Bien
You have a dinner to organize, a friend to impress, use a piece
of veal! The meat of Veal, with its beautiful pink, its inescapable
tenderness and juicy texture when correctly cooked can have
only one effect, make you salivate and ask for more. No need
of royal blood to prepare a princely meal, just a well-mounted
plate. Add some good little sautéed vegetables, buttery
potatoes and a piece of good pink veal!
TABLE OF
CONTENT
P.03 Cooking Tables
P.04 The Shoulder Roast
P.05 The Shoulder Steak
P.06 The Osso Buco
P.07 The Veal Rack
P.08 The Loin Chops
P.09 The Tenderloin
P.10 The Escalope
Vous êtes invités à utiliser ces tables de cuisson simplifiées qui vous donneront
une idée des températures et temps de cuisson recommandés par nos bouchers.
Ces mesures sont offertes à titre de référence seulement et peuvent ne pas
convenir à tous les types de cuisson.
01
The Shoulder Roast
Braised
Table 02
210°F
Ce rôti sans os est habituellement vendu recouvert d’un filet pour les grillades. C’est de
notre choix favori pour le ragoût puisqu’il le rôti est charnu et ne contient pas de cartilage
ou trop de gras.
1 Sear your meat on all sides in order to caramelize it. 2 Fill with liquid at 3/4 of the height
of your meat and braise for 2* hours. 3 Continue cooking at low heat keeping the lid on
the pan.
*Cooking time depend on the size of your piece.
Back to the Cooking Tables
02
The Shoulder Steak
Braised
Table 01
210°F
These tough, sinewy chops are not suitable for grilling (our preferred method for cooking
chops). Although their textures improves when braised, their flavor does not.
1 Sear your meat on all sides in order to caramelize it. 2 Fill with liquid at 3/4 of the height
of your meat and braise for 2* hours. 3 Continue cooking at low heat keeping the lid on
the pan.
*Cooking time depend on the size of your piece.
Back to the Cooking Tables
03
The Osso Buco
Braised
3 Hrs +
250°F
Cut crosswise from the front leg, the shanks contain both meat and bone. Depending on
the butcher, shanks can vary in thickness and diameter. Although sometimes sold
boneless, you want shanks with the marrow-packed bone, which adds flavor to the
braising medium.
1 Sear your meat on all sides in order to caramelize it. 2 Fill with liquid to the top of your
meat and stew for 3* hours.
*Cooking time depend on the size of your piece.
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04
The Veal Rack
Rosted
18 Min/lbs
High
The rack of veal is a fantastic piece, both in terms of taste and presence on the table. To
make your guest ask for more, make sure not to overcook it to preserve its juice and
melting texture. We love pink!
1 Sear your meat on all sides in order to caramelize it. 2 Cook in the oven for 18* minutes
per pounds. 3 Let stand 10 minutes after cooking!
*Cooking time depend on the size of your piece.
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05
The Loin Chops
Grilled
Table 01
High
A good choice but a tad leaner and less flavorful than rib chops. Looks like a small T-bone
steak with the bone running down the center and meat on either side.
1 Take the chops out of the fridge a good 45 minutes before cooking. 2 Grill the first side
and turn at mid cooking. 3 Let stand 5 to 7 minutes and enjoy!
*Cooking time depend on the size of your piece.
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06
The Tenderloin
Rosted
Table 01
High
Just like beef tenderloin, veal tenderloin is tender and tasty. When grilling, do not
overcook it, that way it will retain all its attributes. A good tenderloin, when served should
be cooked outside and pink inside. Serve with good fresh vegetables with or without
sauce.
1 Take the tenderloin out of the fridge a good 45 minutes before cooking. 2 Grill the first
side and turn at mid cooking. 3 Let stand 5 to 7 minutes and enjoy!
*Cooking time depend on the size of your piece.
Back to the Cooking Tables
07
The Escalope
Grilled
Table 01
High
The Escalope, once beaten, is of incomparable tenderness. It is particularly popular with
Italians who serve it breaded, stuffed with Parmesan cheese and served with a creamy
tomato sauce. We call this recipe Veal Parmigiana.
1 Take the escalope out of the fridge a good 45 minutes before cooking. 2 Grill the first
side and turn at mid cooking. 3 Let stand 5 to 7 minutes and enjoy!
*Cooking time depend on the size of your piece.
Back to the Cooking Tables
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