Tendons Of Veal. Recipe

History of the Recipe:

Tendons of Veal is a dish that has a long history in European cuisine, particularly in French and Italian cooking. In the past, this dish was considered a delicacy and was reserved for special occasions due to the time and effort required to prepare it.

Fun Facts:

- The tendons of veal are known for their tender and gelatinous texture, which adds a rich and unique flavor to the dish.
- The slow cooking process of simmering the tendons for several hours allows the flavors to intensify and the meat to become incredibly tender.
- The addition of smoked beef and veal shavings adds an extra layer of depth and complexity to the dish.
- The use of fresh herbs, onions, and lemon slices provides a refreshing and aromatic element to balance out the richness of the tendons.
- The addition of white wine and mushrooms adds a savory and earthy flavor to the dish.
- The inclusion of egg-balls is a traditional technique used to create small, fluffy dumplings that soak up the flavors of the sauce.
- The peas add a pop of color and a slight sweetness to complement the savory flavors of the dish.
- The use of mint and white sugar at the end adds a refreshing and slightly sweet note to balance out the richness of the dish.

Now, let's dive into the recipe for Tendons of Veal:

- 2 pounds of veal tendons, trimmed and blanched
- 1/2 pound of smoked beef, sliced
- 1 cup of veal shavings
- 2-3 onions, sliced
- 1 lemon, sliced
- A handful of fresh herbs (such as thyme, rosemary, and bay leaves)
- 4 cups of beef or veal broth
- 1 cup of white wine
- 1 cup of sliced mushrooms
- Egg-balls:
- 1 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 eggs, beaten
- 1 cup of peas
- Fresh mint leaves
- 1 tablespoon of white sugar
- Salt and pepper to taste


1. In a large stewpan, combine the veal tendons, smoked beef, veal shavings, onions, lemon slices, fresh herbs, and beef or veal broth. Bring to a simmer over medium heat.

2. Reduce the heat to low and let the mixture simmer gently for seven to eight hours, or until the veal tendons are tender and easily pull apart.

3. Once the tendons are done, remove them from the stewpan and set aside. Strain the broth, discarding the solids, and return the broth to the stewpan.

4. In a separate skillet, heat a little olive oil and sauté the mushrooms until they are golden and tender. Set aside.

5. To make the egg-balls, combine the breadcrumbs, grated Parmesan cheese, and beaten eggs in a bowl. Form small balls using your hands. Drop the egg-balls into the simmering broth and let them cook for about five minutes, or until they float to the surface.

6. Return the veal tendons, sautéed mushrooms, and cooked egg-balls to the stewpan. Add the white wine and peas. Let the mixture simmer for an additional 10-15 minutes to allow the flavors to meld.

7. Taste the sauce and adjust the seasoning with salt and pepper as desired. Sprinkle in the fresh mint leaves and white sugar. Stir gently to incorporate.

8. Once the sugar has dissolved, remove the stewpan from the heat and let the flavors marry for a few minutes before serving.

Serve the Tendons of Veal hot, spooning the rich gravy and flavorful vegetables over the tender meat. This dish pairs well with creamy mashed potatoes or buttered noodles.

Similar Recipe Dishes:

If you enjoy this recipe, you may also want to try dishes such as Ossobuco, which is another traditional Italian veal dish that features braised veal shanks with vegetables and a rich tomato-based sauce.

Another similar dish is Boeuf Bourguignon, a famous French stew made with beef braised in red wine and flavored with bacon, onions, and mushrooms. This hearty dish is perfect for colder weather.

Both of these dishes share the same slow cooking technique and use of rich sauces, making them excellent choices for those who appreciate complex flavors and tender meat.

Enjoy exploring the world of veal dishes and savoring the deep flavors and textures they have to offer!



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