Dive into the culinary world with our exquisite veal tendrons recipe, a dish designed to impress with its blend of tender veal and a symphony of flavorful marinades. Perfect for a gathering of six, this recipe meticulously outlines the steps to achieve a melt-in-your-mouth experience, starting with 2 kg of veal tendrons and a rich array of ingredients including onions, shallots, garlic, and a mix of port and soy sauce for an unforgettable taste. The preparation journey is detailed, guiding you from the initial meat cutting to the final lacquering, promising a dish that’s as delightful to make as it is to eat.

Elevating traditional cooking methods, this recipe introduces the technique of low-temperature vacuum cooking, ensuring the veal tendrons are cooked to perfection, preserving their flavors and achieving a tender texture unlike any other. Accompanied by a homemade marinade that blends sweet soy sauce, teriyaki, and a hint of chili, each step is designed to enhance the veal’s natural qualities. Whether you’re a seasoned chef or a culinary enthusiast looking to try something new, this veal tendrons recipe offers a journey through taste and technique, ready to transform your dining table into a gourmet feast.

Ingredients

Recipe of veal tendrons for 6 people

2 kg of veal tendrons – 2 onions – 2 shallots – 4 cloves of garlic – 3 dl of port – 1 dl of salted soy sauce – thyme – bay leaf – rosemary

For the marinade

1 dl of sweet soy sauce – 5 cl of teriyaki sauce – 1 teaspoon of smoked pimento – 1 teaspoon of chili puree – 5 cl of Worcestershire sauce – 1 teaspoon of garlic powder – 40 g of honey.

Utensils

• Stove
• vacuum machine
• plancha inox

Preparation Of The Veal Tendrons Recipe

• 1 – Cut the meat into two pieces and trim superficially if necessary.
• 2 – Color the tendron with hazelnut butter on both sides.
• 3 – Sweat the onions and shallots in the cooking butter with the bouquet garni and the garlic cloves.
• 4 – Deglaze with the port and salted soy sauce.
• 5 – Peel off the juices and reduce by a third over low heat.
• 6 – Place the pieces of veal in vacuum bags and distribute the filling and the juice.
• 7 – Vacuum and weld.
• 8 – Place in the water bath set at 56.5 ° C for 10 hours, then at 70 ° C for 2 hours.
• 9 – After cooking, open the bags and place the meat in the fridge for 2 hours.
• 10 – Cut the pieces into thick slices. We find that the meat is soft and moist.
• 11 – Combine the elements of the marinade and marinate the meat on all sides for 1 hour.
• 12 – Place the veal slices on the oiled plancha at 150 ° C.
• 13 – Turn the meat over during cooking and cover with the marinade.
• 14 – Do not push the cooking too far; it is just a matter of lacquering the meat.

A Few Words About The Recipe

To the 30 minutes of preparation, you will need to add 12 hours of sous-vide cooking at low temperatures. Low-temperature vacuum cooking is governed by strict hygiene rules and must comply with the recommended cooking times and temperatures.

Veal tendron is stewed meat. It is a traditionally poached third category piece. Here we opted for long cooking at low temperature which will give the meat a melting and non-gelatinous texture while preserving the taste, unlike poaching. Cooking on a plancha set at 150 ° C avoids the charring of the marinade.

In this recipe, cooking the veal is essential, the marinade can, however, be adapted to everyone’s taste. I also invite you to also taste this veal tendron without the final lacquering to enjoy the flavor of the natural tendron. Simply delicious!