Braised Veal Tendron

Braised Veal Tendron

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6 slices of veal tendron, about 2 lbs
Salt and pepper
2 tbsp goose/duck fat
2 cups shelled fresh peas
1/2 lb fresh little onions (pearl?), blanched and skins removed
2 large garlic cloves, crushed
6 sprigs of fresh thyme
1 large bay leaf
1/3 cup red wine
1 cup tomato sauce
1 cup veal/chicken broth


Season the veal with salt and pepper, then brown in the goose fat.  Remove from the pan and set aside.  Add the peas, onions and garlic to the pan, then brown for 2-3 minutes.  Stir in the thyme, bay leaf and the wine, then boil for 2 minutes.  Stir in the tomato sauce and broth, season with salt and pepper, then tuck the pieces of veal into the sauce, bring to a boil, cover and simmer for 45 minutes.

Serve with fresh pasta, rice or potatoes.