Recipes with veal topside

3 recipes that use veal topside, with photos, step-by-step instructions and cook times. The quickest, Sofrito, takes 75 minutes. It is most often cooked with beef stock, dry white wine and flat-leaf parsley.

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Fricandó

Fricandó is the dish that Barcelona grandmothers cook for a family Sunday or a saint's day: thin slices of veal, floured and browned, then braised slowly in a dark sofrito with dried moixernons, the spring St George's mushroom, and finished with a picada of almonds and hazelnuts. It is better reheated the next day. Dried porcini or mixed wild mushrooms work if you cannot find moixernons. The recipe uses wine; the alcohol-free option is in the ingredient list. Chef's tip: cook the onions until truly dark, almost jammy; that deep brown sofrito is where the sauce gets its colour and sweetness.

130 min

Spanish Meat

by KrazyBadal 0 views

Sofrito

Not to be confused with the Spanish base sauce, Corfu's sofrito is a dish of thinly sliced veal or young beef, floured and browned, then gently simmered in a sharp, pale sauce of garlic, vinegar and parsley until tender. Corfiot tavernas serve it with creamy mashed potato or rice to soak up the garlicky juices, especially on Sundays and name days. Some cooks add white wine; this version uses only vinegar and stock, so it's alcohol-free. Common mistake: letting the garlic brown, which makes the sauce bitter — it should stay pale. Chef's tip: flatten the slices with a rolling pin so they cook evenly and soak up the sauce.

75 min

Greek Meat

by KrazyBadal 0 views

Vitello tonnato

On the hottest days of a Piedmontese summer, and above all for the Ferragosto holiday in mid-August, families set out a platter of cold, thinly sliced veal hidden under a pale, velvety sauce of tuna, anchovy and capers. The combination sounds odd and tastes wonderful: tender, mild meat and a savoury, lemony sauce that is rich without being heavy. This version follows the older Piedmontese style, thickening the sauce with hard-boiled egg yolks and the veal's own poaching broth instead of raw-egg mayonnaise; if you prefer a mayonnaise base, use one made with pasteurised eggs. Serve it as a starter or a summer main with a green salad and bread. A common mistake is slicing the meat while warm; it frays and tears, so chill it first and cut it as thin as you can. Chef's tip: assemble it the evening before; overnight in the fridge, the sauce seeps into the meat and the flavours settle together.

120 min

Italian Meat

by KrazyBadal 0 views

Fricandó

Sofrito

Vitello tonnato

Goes well with veal topside