My local Winn Dixie has these on sale, (I've never even seen them offered in the store before), and I've been searching for recipes to use them. They are not very thick, about 1/2-3/4 inches thick. One recipe sugggested that I pound them thin before cooking. I'm not trying to make scallopini...does anyone know how to use this cut of veal "as is"? Thanks!
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ISO: ISO Recipe ideas: Veal shoulder arm steaks...
- Thread starter marianne
- Start date
In Search Of:
richard-in-cincy
Well-known member
Marianne, I love this cut and buy it every other week or so. I coat the steak with
kosher salt, coarse black pepper, dried crushed rosemary, and sear it over high heat with a small amount of butter and evoo and then reduce the heat. I like it slightly pink inside. It’s not quite as tender as the veal round bone steak that Woofus my dog and I prefer. That cut is rarely in the supermarkets and Woofus goes ape over the round bone that I give him!
Before cooking the veal, I usually sauté some fresh sliced button mushrooms and reheat when the steak is done.
http://www.foodsubs.com/MeatVealShoulder.html
kosher salt, coarse black pepper, dried crushed rosemary, and sear it over high heat with a small amount of butter and evoo and then reduce the heat. I like it slightly pink inside. It’s not quite as tender as the veal round bone steak that Woofus my dog and I prefer. That cut is rarely in the supermarkets and Woofus goes ape over the round bone that I give him!
Before cooking the veal, I usually sauté some fresh sliced button mushrooms and reheat when the steak is done.
http://www.foodsubs.com/MeatVealShoulder.html
Sandy, you are a doll! My grocery has never carried this cut before, and no one in the store knew..
how to cook it. (I live in the heart of red-neck country, and no-one buys or sells veal) Some of the pieces have the round bone, some have the blade bone. I'm not a creative cook, I always need to follow a recipe, so your reply is perfect. I adore veal but rarely see it in the stores so I'm not very experienced with it. Thanks so much and thanks, too, for the Cook's Thesaurus info. I think I might add a little white wine somewhere in the process, and I'll let you know how it turns out.
how to cook it. (I live in the heart of red-neck country, and no-one buys or sells veal) Some of the pieces have the round bone, some have the blade bone. I'm not a creative cook, I always need to follow a recipe, so your reply is perfect. I adore veal but rarely see it in the stores so I'm not very experienced with it. Thanks so much and thanks, too, for the Cook's Thesaurus info. I think I might add a little white wine somewhere in the process, and I'll let you know how it turns out.