Remove the Veal Shoulder Roast from the packaging, pat dry, season with sea salt & fresh
ground pepper.
Heat a braising pot. Cover the bottom of the pot with oil. Allow the oil to get hot but not smoking.
Add the Veal Shoulder Roast and brown on all sides. Transfer the browned meat on a plate.
Add diced onions, celery, carrots & garlic in the pan, sauté until translucent. Add tomato paste.
Cook, careful not to burn. Deglaze with white wine, add beef broth (or water) and bring to a boil.
Add fresh chopped thyme and rosemary.
Return the Veal Shoulder Roast to the pot and braise in a 350° oven for about 1 – 1.5 hours,
turning the meat every 20 minutes. Remove from the oven once the meat reaches an internal
temperature of 145° -150° (using a meat thermometer).
Serve with your favorite accompaniments.
To reheat the Veal Shoulder Roast, an internal temperature of 165° is required.
Set the Precision Cooker to 135°F (57°C).
Season the veal with thyme, salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the veal submerged.
When the timer goes off, remove the bag from the water bath. Remove the veal from the bag and pat dry with paper towels. Season with additional salt and pepper.
Heat a cast-iron skillet or saute pan over medium-high heat for 5 minutes. Add the veal and sear on all sides until golden brown, about 10 minutes total.
Remove the veal from the pan and let rest for 10 minutes before slicing and serving.
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Remove the Veal Rack Chop from the packaging, pat dry, season with sea salt & fresh ground
pepper. Brush lightly with olive oil. Allow to marinate for 15 minutes.
Heat the grill or sauté pan (with little oil) to hot.
Place the Veal Rack Chop on the grill or in the sauté pan allowing a good sear on each side.
Lower the grill / stove to medium, cook for about 10-12 minutes (5-6 minutes each side) until
the rack chop is medium to medium rare. The required internal temperature is 135° -140° as
measured by a meat thermometer.
Remove from the grill and allow to rest for 5 minutes.
Remove the Veal Ribs from the packaging, pat dry, season with sea salt & fresh ground pepper.
Heat a braising pot. Cover the bottom of the pot with oil. Allow the oil to get hot but not smoking.
Add the Veal Ribs and brown on all sides. Transfer the browned meat to a plate.
Add diced onions & garlic in the pan and sauté until translucent. Cook, careful not to burn. Deglaze with beer, add beef broth (or water) and bring to a boil.
Return the Veal Ribs to the pot and braise in a 350° oven for about 1 – 1.5 hours until the Veal Ribs are soft.
Turn the meat every 20 minutes while cooking.
Remove the Veal Ribs and allow to cool to room temperature.
Place the Veal Ribs on a hot grill, brush with your favorite BBQ sauce, careful not to burn
Serve with your favorite accompaniments.
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Remove the Veal Loin Chop from the packaging, pat dry, season with sea salt & fresh ground
pepper. Brush lightly with olive oil. Allow to marinate for 15 minutes.
Heat the grill or sauté pan(with little oil) to hot.
Place the Veal Loin Chop on the grill or in the sauté pan allowing a good sear on each side, lower
the grill / stove to medium, cook until internal temperature reaches 145 as measured by a meat
thermometer
Remove from the grill and allow to rest for 5 minutes.
Serve with your favorite accompaniments.
Remove the Veal Flank Steak from the packaging, pat dry, season with sea salt & fresh ground
pepper. Brush lightly with olive oil. Allow to marinate for 15 minutes.
Heat the grill or sauté pan (with little oil) to hot.
Place the Veal Flank Steak on the grill or in the sauté pan allowing a good sear on each side.
Lower the grill / stove to medium, for about 8-10 minutes (4-5 minutes each side) until the steak
is medium to medium rare (135° -140° internal temperature using a meat thermometer).
Remove from the grill and allow to rest for 5 minutes.
Serve with your favorite accompaniments.
Remove the Veal Shank from the packaging, pat dry, season with sea salt & fresh ground
pepper.
Heat a braising pot. Cover the bottom of the pot with oil. Allow the oil to get hot but not smoking.
Add the Veal Shank and brown on all sides. Transfer the browned meat to a plate.
Add diced onions, celery, carrots & garlic in the pan and sauté until translucent. Add tomato
paste. Deglaze with white wine, beef broth (or water) and bring to a boil. Add fresh chopped
thyme, oregano, basil, orange zest & orange juice.
Return the Veal Shank to the pot and braise in a 350° oven until the meat is soft and easily
separates from the bone (about 2-2.5 hours).
Turn the meat every 20 minutes while cooking.
Serve with your favorite accompaniments.
To reheat the Veal Shank, an internal temperature of 165° is required.
Remove the Veal Ossobuco from the packaging, pat dry, season with sea salt & fresh ground
pepper.
Heat a braising pot. Cover the bottom of the pot with oil. Allow the oil to get hot but not
smoking.
Add the Veal Ossobuco and brown on all sides. Transfer the browned meat to a plate.
Add diced onions, celery, carrots & garlic in the pan and sauté until translucent. Add tomato
paste. Deglaze with white wine, beef broth (or water) and bring to a boil. Add fresh chopped
thyme, oregano, basil, orange zest & orange juice.
Return the Veal Ossobuco to the pot and braise in a 350° oven until the meat is soft and easily
separates from the bone (about 2-2.5 hours).
Turn the meat every 20 minutes while cooking.
Serve with your favorite accompaniments.
To reheat the Veal Ossobuco, an internal temperature of 165° is required.
Remove the Veal Shank from the packaging, pat dry, season with sea salt & fresh ground
pepper.
Heat a braising pot. Cover the bottom of the pot with oil. Allow the oil to get hot but not smoking.
Add the Veal Shank and brown on all sides. Transfer the browned meat to a plate.
Add diced onions, celery, carrots & garlic in the pan and sauté until translucent. Add tomato
paste. Deglaze with white wine, beef broth (or water) and bring to a boil. Add fresh chopped
thyme, oregano, basil, orange zest & orange juice.
Return the Veal Shank to the pot and braise in a 350° oven until the meat is soft and easily
separates from the bone (about 2-2.5 hours).
Turn the meat every 20 minutes while cooking.
Serve with your favorite accompaniments.
To reheat the Veal Shank, an internal temperature of 165° is required.
Remove the Veal Shank from the packaging, pat dry, season with sea salt & fresh ground
pepper.
Heat a braising pot. Cover the bottom of the pot with oil. Allow the oil to get hot but not smoking.
Add the Veal Shank and brown on all sides. Transfer the browned meat to a plate.
Add diced onions, celery, carrots & garlic in the pan and sauté until translucent. Add tomato
paste. Deglaze with white wine, beef broth (or water) and bring to a boil. Add fresh chopped
thyme, oregano, basil, orange zest & orange juice.
Return the Veal Shank to the pot and braise in a 350° oven until the meat is soft and easily
separates from the bone (about 2-2.5 hours).
Turn the meat every 20 minutes while cooking.
Serve with your favorite accompaniments.
To reheat the Veal Shank, an internal temperature of 165° is required.
Remove the Veal Ossobuco from the packaging, pat dry, season with sea salt & fresh ground
pepper.
Heat a braising pot. Cover the bottom of the pot with oil. Allow the oil to get hot but not
smoking.
Add the Veal Ossobuco and brown on all sides. Transfer the browned meat to a plate.
Add diced onions, celery, carrots & garlic in the pan and sauté until translucent. Add tomato
paste. Deglaze with white wine, beef broth (or water) and bring to a boil. Add fresh chopped
thyme, oregano, basil, orange zest & orange juice.
Return the Veal Ossobuco to the pot and braise in a 350° oven until the meat is soft and easily
separates from the bone (about 2-2.5 hours).
Turn the meat every 20 minutes while cooking.
Serve with your favorite accompaniments.
To reheat the Veal Ossobuco, an internal temperature of 165° is required.
Remove the Veal Ossobuco from the packaging, pat dry, season with sea salt & fresh ground
pepper.
Heat a braising pot. Cover the bottom of the pot with oil. Allow the oil to get hot but not
smoking.
Add the Veal Ossobuco and brown on all sides. Transfer the browned meat to a plate.
Add diced onions, celery, carrots & garlic in the pan and sauté until translucent. Add tomato
paste. Deglaze with white wine, beef broth (or water) and bring to a boil. Add fresh chopped
thyme, oregano, basil, orange zest & orange juice.
Return the Veal Ossobuco to the pot and braise in a 350° oven until the meat is soft and easily
separates from the bone (about 2-2.5 hours).
Turn the meat every 20 minutes while cooking.
Serve with your favorite accompaniments.
To reheat the Veal Ossobuco, an internal temperature of 165° is required.
Remove the Veal Ossobuco from the packaging, pat dry, season with sea salt & fresh ground
pepper.
Heat a braising pot. Cover the bottom of the pot with oil. Allow the oil to get hot but not
smoking.
Add the Veal Ossobuco and brown on all sides. Transfer the browned meat to a plate.
Add diced onions, celery, carrots & garlic in the pan and sauté until translucent. Add tomato
paste. Deglaze with white wine, beef broth (or water) and bring to a boil. Add fresh chopped
thyme, oregano, basil, orange zest & orange juice.
Return the Veal Ossobuco to the pot and braise in a 350° oven until the meat is soft and easily
separates from the bone (about 2-2.5 hours).
Turn the meat every 20 minutes while cooking.
Serve with your favorite accompaniments.
To reheat the Veal Ossobuco, an internal temperature of 165° is required.
Remove the Veal Shank from the packaging, pat dry, season with sea salt & fresh ground
pepper.
Heat a braising pot. Cover the bottom of the pot with oil. Allow the oil to get hot but not smoking.
Add the Veal Shank and brown on all sides. Transfer the browned meat to a plate.
Add diced onions, celery, carrots & garlic in the pan and sauté until translucent. Add tomato
paste. Deglaze with white wine, beef broth (or water) and bring to a boil. Add fresh chopped
thyme, oregano, basil, orange zest & orange juice.
Return the Veal Shank to the pot and braise in a 350° oven until the meat is soft and easily
separates from the bone (about 2-2.5 hours).
Turn the meat every 20 minutes while cooking.
Serve with your favorite accompaniments.
To reheat the Veal Shank, an internal temperature of 165° is required.
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Remove the Veal Scaloppini from the packaging, pat dry, season with sea salt & fresh ground pepper.
Heat a sauté pan (with little oil) to hot.
Place the Veal Scaloppini in the sauté pan allowing a quick sear on each side until internal temperature reaches 145 as measured by a meat thermometer.
Remove from the pan and allow to rest for 2 minutes.
Serve with your favorite accompaniments.
Remove the Veal Liver from the packaging, pat dry, season with sea salt & fresh ground pepper, lightly dredge in flour.
Heat a sauté pan (with little oil and butter) to hot.
Place the Veal Liver in the sauté pan allowing a quick sear on each side until internal temperature reaches 145 as measured by a meat thermometer
Remove from the pan and allow to rest for 2 minutes.
Serve with your favorite accompaniments.
Remove the Veal Liver from the packaging, pat dry, season with sea salt & fresh ground pepper, lightly dredge in flour.
Heat a sauté pan (with little oil and butter) to hot.
Place the Veal Liver in the sauté pan allowing a quick sear on each side until internal temperature reaches 145 as measured by a meat thermometer
Remove from the pan and allow to rest for 2 minutes.
Serve with your favorite accompaniments.
Remove the Veal Heart from the packaging, pat dry, cut away all the fat, connective tissue, muscles and tendons until only the clean meat is left. Cut into ¼ “ slices. Season with sea salt & fresh ground pepper and olive oil. Allow to marinate for 1 hour.
Heat the grill to medium hot.
Place the Veal Hearts on the grill and cook until well done (165°).
Remove from the grill and serve with a refreshing vinaigrette or chimichurri sauce.
Remove the bones from the packaging. Rinse under cold water and allow to dry.
Heat oven to 375°. Place the veal bones on a baking sheet with parchment paper in the oven and roast until evenly browned.
While roasting the bones, heat canola oil in a large stock pot on the stove, add a generous amount of mirepoix and thoroughly brown. Add tomato paste and incorporate, careful not to burn.
Deglaze with red wine, fill pot 1/3 with water, add a bouquet garni.
Remove the bones from the oven, discard any oil and add to the stock pot. Fill the pot with water, add peppercorns, bring to a boil and then allow to simmer for 9-12 hours. Add water as needed.
Drain the stock into another pot, place back on the stove and reduce until a gelatinous texture is achieved.
Season with salt.
Strain through a cheese cloth or fine chinois.
Remove the bones from the packaging. Rinse under cold water and allow to dry.
Heat oven to 375°. Place the veal bones on a baking sheet with parchment paper in the oven and roast until evenly browned.
While roasting the bones, heat canola oil in a large stock pot on the stove, add a generous amount of mirepoix and thoroughly brown. Add tomato paste and incorporate, careful not to burn.
Deglaze with red wine, fill pot 1/3 with water, add a bouquet garni.
Remove the bones from the oven, discard any oil and add to the stock pot. Fill the pot with water, add peppercorns, bring to a boil and then allow to simmer for 9-12 hours. Add water as needed.
Drain the stock into another pot, place back on the stove and reduce until a gelatinous texture is achieved.
Season with salt.
Strain through a cheese cloth or fine chinois.
Remove the bones from the packaging. Rinse under cold water and allow to dry.
Heat oven to 375°. Place the veal bones on a baking sheet with parchment paper in the oven and roast until evenly browned.
While roasting the bones, heat canola oil in a large stock pot on the stove, add a generous amount of mirepoix and thoroughly brown. Add tomato paste and incorporate, careful not to burn.
Deglaze with red wine, fill pot 1/3 with water, add a bouquet garni.
Remove the bones from the oven, discard any oil and add to the stock pot. Fill the pot with water, add peppercorns, bring to a boil and then allow to simmer for 9-12 hours. Add water as needed.
Drain the stock into another pot, place back on the stove and reduce until a gelatinous texture is achieved.
Season with salt.
Strain through a cheese cloth or fine chinois.