Barbecue – Cooking en papillote (in foil wrapping)

VDGQ-mode-cuisson-bbq-papillote

  1. Preheat barbecue at 150-175°C (300-350°F).
  2. On the barbecue grill, if you want to have a “grilled” flavour, sear the piece of veal meat on all sides.
  3. In the middle of a double sheet of aluminium foil or parchment paper, spread a row of vegetables when required.
  4. Place the piece of meat on the vegetables, then salt and pepper.
  5. Lift up the sides of the aluminium foil, pour the liquid on the piece of veal meat, add condiments and close into a papillote.
  6. Place the papillote on the upper grill of the barbecue. Do not turn the papillote during cooking.
  7. Cook until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F)*.
  8. Remove the papillote from the barbecue and let sit 10 to 15 minutes, according to the size of the piece of meat, so that the juices are evenly distributed.
  9. Slice and serve.

*You can calculate approximately 1 hour per inch of thickness of the meat at 175°C (350°F) for the internal temperature to reach 90°C (195°F) in the middle or for the meat to give away easily with pressure.

Barbecuing or Grilling

VDGQ-mode-cuisson-grille-bbq

This fast cooking method, done on a high flame, preserves all the flavour of the veal. The meat can be browned on the barbecue, under the grill, on a ribbed griddle plate or skillet.

This method is ideal for the tenderest cuts of veal, such as:

  • Steaks
  • Chops
  • Pavé steaks
  • Medallions
  • Brochette cubes
  • Satay strips
  • Small roasts
Source of cuts
  • Veal loin = filet, strip loin, T-bone steak
  • Rack of veal = chops, French rib chops, rib eye
  • Leg of veal = inside round, sirloin, sirloin tip, eye of round

For small pieces of veal less than 1 inch thick

  • Pavé steaks
  • Medallions
  • Steaks
  • Brochette cubes
  • Satay strips
Method
  1. Preheat the barbecue to maximum intensity.
  2. Grill one side of the veal until it has good grill marks and the meat juices rise to the surface.
  3. Turn the veal and let it cook until the meat juices rise to the surface again.
  4. Remove the veal from the flame, cover lightly with aluminum foil and let it sit a few minutes before serving.

For pieces of veal over 1 inch thick

  • Small roasts
  • Pavé steaks
  • Medallions
  • Steaks
  • Brochette cubes
Method
  1. Preheat the barbecue to maximum intensity.
  2. Grill the veal until it has good grill marks on all sides.
  3. Finish cooking on the top grill, or lower the heat of the barbecue.
  4. When using a ribbed griddle plate, finish cooking on a grill in a pan placed in the oven at 175°C (350°F) or less, depending on the time available. The gentler the cooking at this stage, the more tender the meat will be.
  5. In both cases, ideal cooking is completed when the temperature of the meat reaches 64°C (147°F) at the centre or when the meat begins to shrink and the meat juices rise to the surface.
  6. Remove the veal from the flame or the oven, cover lightly with aluminium foil and let it sit a few minutes, depending on the size of the piece of meat. The heat will be distributed and the centre of the meat should reach 66°C (150°F).

Braising

VDGQ-mode-cuisson-braise

Braising involves slowly cooking food in a closed container in a small amount of aromatic liquid, such as veal stock, sauce or bouillon. Small pieces of meat, i.e. cubes, strips and roasts less than 1.5 inch thick, are often browned first. The oven, slow cooker, pressure cooker or braising pot can be used for this cooking method.

Braising is ideal for less tender cuts of veal, such as:

  • Outside round roast
  • Boneless shoulder roast
  • Cross rib roast
  • Blade roast
  • Braising or slow cooker cubes
  • Braising or slow cooker strips
  • Shanks (osso buco)

VDGQ-icone-chaudronOven method

For roasts less than 1.5 inches thick or for small pieces of veal
  1. Preheat the oven to 175°C (350°F).
  2. Brown the veal in oil or butter in a skillet, on high, to give it a light colour.
  3. Place the meat in a pan, with or without a vegetable rack. Season to taste.
  4. Add an aromatic liquid (without submerging the meat). Cover, put in the oven and cook until fork tender or the internal temperature reaches 90°C (195°F).
  5. Remove the meat from the oven, cover lightly with aluminum foil and let it sit a few minutes.
  6. In the meantime, prepare the sauce: strain the cooking liquid, season and thicken to taste.

Calculate approximately 1 hour of cooking time per one-inch thickness of meat.

For roasts over 1.5 inch thick
  1. Preheat the oven to 175°C (350°F).
  2. Place the meat directly in an enameled cast iron pot, with or without a vegetable rack, and season to taste.
  3. Put the roast in the oven, taking care not to cover it, and cook approximately 30 minutes until brown.
  4. Then turn the roast and moisten with veal stock or any other aromatic liquid. Cover, put in the oven and cook until fork tender or the internal temperature reaches 90°C (195°F).
  5. Remove the meat from the oven, cover lightly with aluminum foil and let it sit a few minutes.
  6. In the meantime, prepare the sauce: strain the cooking liquid, season and thicken to taste.

Calculate approximately 1 hour of cooking time per one-inch thickness of meat.

VDGQ-icone-mijoteuseSlow cooker method

We strongly suggest always browning the meat in advance so that nothing inappropriate develops during the critical low-temperature cooking phase. This will give the meat an attractive colour and more flavour.

  1. Adjust the slow cooker’s intensity according to the desired cooking time.
  2. Brown the veal in oil or butter in a skillet, on high, to give it a light colour.
  3. Season the veal roast, place the meat in the slow cooker and pour in the liquid. Let it cook until fork tender or the internal temperature reaches 90°C (195°F).
  4. Remove the roast from the slow cooker, cover lightly with aluminum foil and let it sit a few minutes.
  5. In the meantime, prepare the sauce: strain the cooking liquid, season and thicken to taste.

Note: Depending on the slow cooker used, the intensity, the cooking time and the capacity may vary.

VDGQ-icone-autocuiseurPressure cooker and braiser method

  1. Brown the veal on high in the cooking container.
  2. Deglaze with veal stock or any other aromatic liquid and season to taste. Cover and cook until fork tender or the internal temperature reaches 90°C (195°F).
  3. Remove the roast from the pressure cooker, cover lightly with aluminum foil and let it sit a few minutes.
  4. In the meantime, prepare the sauce: strain the cooking liquid, season and thicken to taste.

Roasting

VDGQ-mode-cuisson-rotir

Roasting involves exposing the veal to an intense dry heat source, uncovered, in an oven or on a skewer. Roasting generally causes caramelization (Maillard’s reaction) on the surface of the meat, which improves its flavour.

Roasting is appropriate for the tenderest cuts of veal of a certain size, such as:

  • Rack of ribs
  • Double strip loin roast
  • Leg roast
Method
  1. Preheat the oven to 175°C (350°F).
  2. Season the veal.
  3. Place the piece of veal on a vegetable rack or on a grill in a drip pan.
  4. Put the veal in the oven and cook until the internal temperature reaches 64°C (147°F). The meat will start to shrink in volume and the meat juices will appear on the surface. For uniform browning, turn the roast when half-cooked. Estimate between 20 and 30 minutes of cooking per one-inch thickness, depending on the oven’s efficiency.
  5. Remove the roast from the oven, cover lightly with aluminium foil and let it sit approximately 15 minutes. The heat will be distributed and the centre of the meat should reach 66°C (150°F).
  6. In the meantime, deglaze the skillet with veal stock or any other aromatic liquid to prepare your sauce.
  7. To make the sauce, strain the cooking juices, season and thicken to taste.

For smaller pieces of veal, such as filet, strip loin and small leg roasts, it is preferable to use the “Stir Frying” (cuts over 3/4 inch thick) or “Grilling” method.

Simmering

VDGQ-mode-cuisson-mijoter

This method consists of cooking small pieces of veal on low heat in an aromatic liquid, such as veal stock. Unlike the “Braising” method, no browning is necessary and food can be covered by liquid, as for blanquette recipes, stock, dishes in sauce, main-course soup and many other dishes. This cooking method can also be used to prepare a soup or any other dish from meat leftovers, such as veal roasts, steaks or meatballs.

Slow cooking is perfectly suited to less tender cuts of veal, such as:

  • Slow cooker or braising cubes
  • Slow cooker or braising strips

Note: If the veal is not browned at all (for example, for a blanquette recipe), it is preferable to poach the meat a few minutes in advance and discard the cooking water afterwards. Finally, rinse the meat well and set it aside to continue the recipe. In addition to sterilizing the surface of the meat, this method will allow you to obtain a sauce or a bouillon free of suspended solids.

VDGQ-icone-chaudronStovetop method

  1. In a saucepan, on high, bring the thinned veal stock or any other aromatic liquid to a boil.
  2. Incorporate the ingredients of your recipe, one at a time (including the veal), depending on the cooking time necessary for each of the ingredients.
  3. After each ingredient is added, bring the cooking liquid to a boil.
  4. Lower the heat to achieve a slight bubbling or a very low boil, and let it simmer until cooking is completed – that is, when the internal temperature reaches 90°C (195°F) for the less tender muscle cuts. It is also possible to perform this step in the oven at 120°C (250°F).

Note: It is important not to let the liquid come to a full boil, so that you can preserve the integrity of the ingredients and be able to skim the liquid to eliminate any bitter taste.

VDGQ-icone-mijoteuseSlow cooker method

  1. Poach or brown the veal in advance.
  2. Set the slow cooker intensity according to the desired cooking time.
  3. Place all the ingredients in the slow cooker and let them cook until fork tender or the internal temperature reaches 90°C (195°F) for less tender cuts.

Note: Depending on the slow cooker used, the intensity, the cooking time and the capacity may differ.

Stir Frying and Sautéing

VDGQ-mode-cuisson-poeler-sauter

This method consists of cooking a piece of meat in a skillet or a sauté pan with a little butter or oil. It is generally used for very tender thinner cuts, such as cutlets/scallops, strips, steaks, medallions and pavé steaks.

For pieces of veal less than 3/4 inch thick

  • Strips
  • Small cubes
  • Scallops
  • Steaks
Method
  1. Season the veal to taste.
  2. Heat the butter or oil in a skillet over high heat.
  3. When the butter stops sizzling or the oil starts to separate, brown the veal on one side.
  4. As soon as the meat juices rise to the surface, turn the veal.
  5. As soon as the meat juices rise to the surface again, remove the veal and let it sit a few minutes.
  6. In the meantime, deglaze the skillet with veal stock or any other aromatic liquid to prepare your sauce.

For pieces of veal over 3/4 inch thick

  • Steaks
  • Medallions
  • Pavé steaks
  • Filet
  • Strip loin
Method
  1. Preheat the oven between 120°C (250°F) and 175°C (350°F), depending on the time you have available to finalize cooking.
  2. Season the veal to taste.
  3. Heat the butter or oil in a skillet over high heat.
  4. When the butter stops sizzling or the oil starts to separate, brown the veal on both sides.
  5. Remove the veal from the skillet and place it on a grill in a drip pan.
  6. Finish cooking in the oven until the internal temperature reaches 64°C (147°F). The gentler the cooking at this stage, the more tender the veal will be. The piece of meat then will start to shrink in volume and the meat juices will appear on the surface.
  7. Remove the veal from the oven, cover lightly with aluminium foil and let it sit a few minutes. The heat will be distributed and the centre of the meat should reach 66°C (150°F).
  8. In the meantime, deglaze the skillet with veal stock or any other aromatic liquid to prepare your sauce.