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Veal Done Right: Just to Make Sure You Don’t Bite Off More Than You Can Chew


Cooking veal takes more than just intuition, but can’t go without it. Some instructions sure come handy, so do take notes. We start with the logical, though often ignored, golden rule #1 - know where your food comes from. You sure don’t want it travelling 3 continents, frozen for three years. Even fresh veal isn’t straightforward, so here comes rule #2 - set it aside for 5 days or so. If you ever did your best in the kitchen, followed your gut and still got it wrong (i.e. it took a lifetime to chew your bite), that might have been the problem. Patience is golden. Cutting comes next - across the fibers might be the harder way, but across rather than along is how it needs to be done. How to enjoy it best? - Served with red wine.

Here come our 3 chosen recipes - so different that the single common denominator is veal:

1. Veal stew in red wine and herbs


  • Veal fillet – 750gr.   
  • Bacon – 150gr.
  • 2 onions
  • 1 carrot
  • 1 small celery
  • 1 bunch of fresh parsley
  • Butter - 50gr.
  • 5 garlic cloves
  • Olive oil - 50gr.
  • Flour, salt and white pepper


Slice the meat in 1cm. thick slices, roll in a flour, salt and white pepper mixture, fry in a hot pan with a little olive oil and set aside in a clay stew. In the same pan saute lightly the sliced bacon and leave it with the meat. Saute the coarsely chopped onion, mushrooms and garlic and add to the meat. Add the chopped carrot, celery, and garlic and a whole bunch of parsley. Dissolve 2 beef bouillon cubes in the red wine and pour over the products. Close the container and cook at 150° C for 1.5 to 2 hours. Stir once or twice and serve with a side of steamed rice or potatoes.

2. Roast beef in herb marinade


  • Veal – 1.2-1.5kg.  
  • Olive oil – 300-500ml.
  • 15 cherry tomatoes
  • Iceberg – 0,5kg.
  • 3 bunches of rucola
  • Balsamic vinegar – 50ml.
  • ½ bunch of basil
  • 2-3 rosemary twigs
  • 1 garlic
  • A coffee cup of cognac
  • Salt, pepper


The fillet should be left in the marinade for at least 2 hours, but it better be left overnight. The marinade is prepared with the olive oil, rosemary, basil, garlic, cognac and pepper.  Salt and roast according to personal preferences.  Serve on lightly flavored rucola, iceberg, and cherry tomatoes.

3. Haidouk onion kebab


  • 1kg. veal 
  • 5 onions
  • Butter - 60gr.
  • 4 carrots
  • ¼ celery
  • 2 potatoes
  • 4 tomatoes
  • ½ bunch of parsley
  • Pennyroyal
  • Olive oil - 2 spoons
  • 2 cloves of garlic
  • ½ cup red wine
  • 1 chili pepper


Chop the carrots, celery, tomatoes, potatoes, chili pepper, parsley, pennyroyal, add salt, olive oil, pepper and finely chopped garlic, stir and set aside for half an hour. Chop the onion, add salt and fry lightly in half of the butter. Set aside in a clay stew.  Dice the meat, add salt and fry in the rest of the butter.  Add half of the vegetable mixture over the onion, lay the meat and apply the rest of the vegetables.  Pour the wine, put the lid and leave in a moderately hot oven for an hour.