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Veal topside

A lesser-known cut of veal, but that certainly does not make the peeseind any less interesting.

This lean cut of meat is found in the hind leg, at the end of the tendons as the name suggests. Due to its structure, slow cooking is the best preparation method to bring out the best in this meat. We divide the veal tendon end into four parts: harinkje, baklap, steak, and stew piece.

 

Ingredients

1units.itemsveal silverside

Preparation

  1. The herring contains a lot of collagen and we preferably use it for the jus, cooking it for about 240 minutes.
  2. We cook the steak part sous-vide at 55°C for 60 minutes.
  3. We also cook the chuck steak sous-vide at 61°C for 120 minutes.
  4. We confit the braising steak in goose fat for 20 hours at 85°C.