Veal topside recipes

Rose Veal topside roast - super gorgeousness!

Rose Veal topside roast - super gorgeousness!

A quite disgracefully long time ago now (I've been SO remiss in not blogging stuff that needs to be blogged), I was contacted by the lovely Julie at Barcut Rose Veal in Wales, about taking some of their produce to try - and blog about
Oaxen Krog & Slip pop-up

Oaxen Krog & Slip pop-up

knuckle of veal confit with roasted vegetables, purée and oxtail jus. Above is the amazing steak tartare of topside with mustard mayonnaise, soured cream and sourdough croutons
A Beefy Leftover Special: From Roast Topside to Vitello Tonnato

A Beefy Leftover Special: From Roast Topside to Vitello Tonnato

Vitello Tonnato aka Veal in Tuna Sauce. OK, first things first, obviously I wasn't using veal. Anyone who has read this blog before will know that I also have a weakness for Rib of Beef on the bone, so it's not really like me to choose Topside, but it looked like a lovely piece of meat and a bargain at £15 for 2kg
Perfect Sunday Roast Beef - How to Cook

Perfect Sunday Roast Beef - How to Cook

The battery can easily be changed by using a coin to open the battery door and it comes with a rotating storage sleeve which show the recommended internal temperatures of beef, pork, lamb, veal and poultry
Involtini For Special Occasions

Involtini For Special Occasions

Ours is based on thin slices of beef or veal (I used topside) wrapped around a quarter of a hard boiled egg, a few slivers of garlic, some pieces of pancetta, a cube of parmesan cheese and a few fresh basil leaves

Braised veal

Lay the veal on a smooth surface and flatten with a mallet to a thickness of ½ cm. Place the thyme, rosemary and seasoning in the centre of the veal

Saltimbocca with sautéed potatoes

Place the slices of veal between two pieces of cling film and pound with a rolling pin until thin and completely flattened