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It's not often that veal is used in slow-baked dishes but, as this meal shows, slow-baked veal is tender and delicious. It takes much less cooking than beef so is a good choice when you don't have hours to wait for a casserole to cook.
Because veal is so lean, it requires careful cooking to keep it from becoming tough. But there's no need for you to slather veal with fat to maintain its tenderness and delicate texture – just use moderate heat, and never overcook it. * Does chopping onions make you cry? Blame it on the sulphuric compounds in the vegetable. One remedy is to leave the root end intact; this is where the compounds are concentrated. Another option is to freeze the onion for 20 minutes before cutting, to inhibit the chemical release.
Veal is an excellent low-fat source of protein, and also supplies B vitamins and zinc. While it has less iron than beef, it is still a good source of this important mineral.