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Food Glossary

Veal

Veal

Veal is the meat from young calves. It is renowned for having a close texture and is a pale light pink coloured meat with a delicate and subtle flavour. Classic veal dishes tend to originate from Europe and include the Austrian favourite Wiener Schnitzel veal escalope dipped in egg and breadcrumbs, fried in butter and served with lemon.

The Italians have many recipes for veal, including Osso Bucco, veal shin cooked with white wine and sprinkled with gremolata (a mixture of chopped parsley, garlic and lemon rind). Waitrose veal comes from carefully chosen farms which produce calves to the very highest standards of animal welfare. The animals are housed in well-ventilated, airy spacious barns with natural light and straw bedding. The calves are fed on a milk-based diet, which results in the pale creamy pink coloured tender flesh. A range of veal is available from Waitrose, including:

Diced veal

Ready cut cubes of tender veal.

Uses: In pies, casseroles, pâtés and bakes.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Remove all packaging.

To cook: Preheat the oven to 180°C, gas mark 4. Heat 1 tbsp olive oil in a flameproof casserole and brown the veal. Add chopped onions and garlic and 2 tsp plain flour, stir well and add enough liquid (stock, wine or tomatoes) to cover. Season and bring to the boil. Cover and cook in the oven for 1¼ 1½ hours or until the veal is tender and cooked right through.

Escalopes

Thin slices of tender veal fillet.

Uses: Veal escalopes or schnitzel are ideal for pan-frying and are the classic cut for Wiener Schnitzel.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Remove all packaging.

To cook: To pan-fry, heat 1 tsp oil in a non-stick frying pan. Place the meat in the pan and fry for 3-5 minutes, turning occasionally. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

Ground veal

Veal that has been finely minced.

Uses: Ground veal can be used to make pasta sauces, burgers, bakes, pâtés and stuffings.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Remove all packaging.

To cook: To pan-fry, place the veal in a frying pan and cook for 4-6 minutes until browned. Add your choice of sauce or stock, bring to the boil, reduce the heat and simmer gently for 20-25 minutes, stirring occasionally until thoroughly cooked, the juices run clear and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

Osso bucco

Literally meaning 'bone with a hole', osso bucco is cut from the shin of the hind leg. It is also known as knuckle.

Uses: Osso bucco is ideal for casseroles. In Italy it is traditionally served in a stew with onion, leeks and white wine accompanied by risotto Milanese - a creamy, Parmesan flavoured risotto.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Remove all packaging. Toss the veal in seasoned flour.

To cook: Heat 2 tbsp oil in a pan, fry 1 chopped onion for 5 minutes. Add the veal and cook until brown. Add enough liquid (wine, stock or tomatoes) to cover and heat until simmering. Cover and simmer gently for 1 hour 30 minutes or until the veal is tender and thoroughly cooked. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

Rib of veal

This is a tender tasty joint cut from above the brisket, it is also known as forerib.

Uses: Veal rib is a popular roasting joint. When purchasing a roasting joint allow 100–175g per person for a boneless joint or 225–350g per person for a bone-in joint.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Remove all packaging.

To cook: Waitrose recommend veal should be thoroughly cooked. Preheat the oven to 180°C, gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. Weigh the joint in order to calculate the cooking time. If you like rare veal cook the joint for 20 minutes per 500g plus 20 minutes, for a medium result cook the meat for 25 minutes per 500g plus 25 minutes and for a well done joint cook it for 30 minutes per 500g plus 30 minutes. Once the joint is cooked allow it to stand for 10 minutes - this will make it easier to carve. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

Topside

A lean and tender joint of veal taken from the rear quarter of the animal. It is available boned and rolled.

Uses: Ideal for roasting or pot roasting.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.To prepare: Topside is a lean cut, so to retain its moisture it should be barded (covered in a layer of fat) with dripping, olive oil or butter before roasting for best results.

To prepare: Remove all packaging.

To cook: Waitrose recommend veal should be thoroughly cooked. To roast, preheat the oven to 180°C, gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. Roast the joint according to the pack instructions or if the joint is from the service counter weigh it in order to calculate the cooking time. If you like rare veal cook the joint for 20 minutes per 500g plus 20 minutes, for a medium result cook the meat for 25 minutes per 500g plus 25 minutes and for a well done joint cook it for 30 minutes per 500g plus 30 minutes.

To pot roast the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours (check your recipe for specific cooking instructions and timings). When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes this will make it easier to carve. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

T-bone

A large steak which is from the end of the sirloin. It is named after the T-shaped bone it contains.

Uses: Ideal for grilling, pan-frying or stir-frying. Serve with a creamy sauce flavoured with lemon and sage.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Remove all packaging. Ensure all the steaks to be cooked are the same thickness for even cooking.

To cook: Waitrose recommend veal should be thoroughly cooked. For a 2cm thick steak, cook for 6 minutes on each side for well done, for 4 minutes on each side for medium and for 2½ minutes for rare. Grill or fry depending on taste cook under a hot grill initially, then adjust the temperature by moving the grill pan away from the heat source rather than altering the heat. To fry steak, heat a frying pan and brush with a little oil (try one of the ready-flavoured olive oils available from Waitrose), cook the meat quickly, turning once. To stir-fry, cook even-sized strips of veal for 2-4 minutes in 1 tbsp oil. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.