Cooking Veal

BEFORE COOKING:

Before cooking, rinse the veal thoroughly.

COOKING:

If making a broth or soup, place the meat in cold water. If cooking veal as a standalone dish, add it to boiling water, which ensures juiciness and higher nutritional value. Cook the veal for 1.5 hours on low heat. If necessary, add water to keep the meat submerged at all times. Do not change the water. If making broth, skim off the scum (a brownish foam formed from coagulated protein) during the first 10–15 minutes to keep the broth clear. Forty minutes before the end of cooking, add the cleaned vegetable mix. Salt is added at the end when making broth or immediately after adding vegetables if cooking the meat as a main dish. You may also add spices, such as juniper berries, pepper, bay leaf, and cloves. After skimming the foam, cover and continue cooking. The meat is cooked when a knife or fork can easily pierce it.

AFTER COOKING:

Remove the cooked veal from the broth and slice it against the grain into slices.

SERVING SUGGESTION:

Serve with brown sauce, horseradish, or cranberries.

Enjoy your meal!