I love meat - delicious, tender meat and meat that tastes like something. And when you finally go "all in" on a good roast or delicious steaks, the chef really needs to deliver. Here are my best tips for you.
Recipe for slow-cooked veal culotte
I’ve simply eaten too much boring meat. Dry, gray, and sad. Do you know what I mean?
I love meat – delicious tender meat and meat that actually tastes like something.
And when you finally decide to go “all in” on a good roast or delicious steaks, the chef really needs to deliver.
Here are my best tips for you.
Buy delicious veal from our sponsor Mr. Beef here.
Servings: people
Slow-Cooked Veal Culotte
I love meat - delicious, tender meat and meat that tastes like something. And when you finally go "all in" on a good roast or delicious steaks, the chef really needs to deliver. Here are my best tips for you.
Equipment
- Cutting Board
- Pre-Slicing Knife
- Frying Pan
- Oven
- Meat Thermometer
Ingredients
- 1800 g Veal Culotte
- Butter for the roasting
- Garlic
- Thyme
- Salt and Pepper from the grinder
Instructions
- Yesterday we had Slow-Cooked Veal Culotte with garlic & thyme. A particularly tender piece of meat - with plenty of delicious flavor. This 1.8 kg roast - got a total of 3.5 hours at 75 degrees Celsius (167 degrees Fahrenheit) and rested for 35 minutes before serving.
- It is important that your roast or meat does not come directly from the refrigerator and is too cold before it goes into the oven or pan. Make sure to take out the meat and trim it a bit before you start cooking. When the roast is put in the oven, the meat will be tempered, and the cooking time will be accurate, since the meat won't have to lose the cold first.
- Trim your roast and remove any tendons.
- Season the roast with salt and pepper on all sides.
- Score the roast and sear it. Before it goes into the oven, it should preferably be seared on all sides in a pan with butter and plenty of thyme and garlic to give extra flavor. Finish with a little extra butter that sizzles up.
- Preheat your oven 30 minutes before the roast goes in. I recommend using a meat thermometer and taking the veal culotte out when it has a core temperature of 56 degrees Celsius (133 degrees Fahrenheit). Make sure the meat thermometer is placed in the middle of the roast from one end from the start.
- With a core temperature of 56 degrees Celsius (133 degrees Fahrenheit), the roast is pink - without being either red or overcooked.
- And now for the resting time. It is so important that your meat gets resting time. Do not wrap it, as it will continue to cook. And no, your meat will definitely not get cold.
- Your meat needs to rest, and I promise you will taste and see the difference. When the roast is allowed to rest, the juice from the core of the roast draws into the meat, making it juicy and delicious.
- This roast was allowed to rest for 35 minutes before serving.
- There you go - next time you make a roast or meat.