Veal brisket is a tough and fatty cut of meat from the breast and belly of a young calf. Braising or stewing can make it more tender and flavorful. It can be stuffed or cooked as a confit. Veal production is sometimes considered cruel, but alternatives exist.
Veal brisket is an inexpensive cut of meat from the breast and belly of a young calf that tends to be tough and fatty. Special cooking processes, such as braising or stewing, can make breasts more tender and flavorful. Cooks often stuff this cut of meat or cook it as a confit. There are several ways to produce this cut of meat as well. As with other cuts of young veal, the production of veal brisket is sometimes considered cruel.
The breast is a cut that extends just behind the front legs to the lower ribs of the calf. When bought at a butcher or supermarket, it can come with or without bones. Since it covers such a large surface area of the animal, veal breast contains both fat and lean meat, which tends to be tough and often has a layer of fat on the must of the cut.
Stewed or braised veal breast breaks down the connective tissue and tougher areas of the meat, producing a more tender result. Braising involves cooking larger pieces of veal in broth or other flavorful liquid, while stewing uses smaller, more uniform pieces of meat. Both types of veal dishes usually include vegetables, such as onions, celery and carrots.
You can also stuff boneless and boneless veal breast. Stuffing veal brisket on the bones involves cutting a pocket between the meat and ribs, then filling it with stuffing and roasting the entire piece. Stuffing the boneless cuts is a similar process, but the pocket must be cut between the muscle layers. Because veal is delicate and dries easily, a moist filling keeps it moist during the roasting process.
Veal brisket confit offers a way to tenderize and flavor the meat, as well as preserve it for later use. The meat must first be roasted on its own over high heat for a short time. Then, broth, wine, vegetables, and seasonings are added to the pan and the whole confit is slowly cooked over a relatively low heat. The bones and connective tissue are removed from the hot veal, the braising liquid is filtered and the remaining meat is wrapped and pressed. Like other confits, veal breast can be eaten immediately or stored in its own fat for several weeks in a cool place.
Farmers can produce cuts of veal in a number of ways. Bob’s veal comes from very young calves, slaughtered a few days old. Formula-fed calves are older and have very pale flesh, while grain-fed calves have darker meat, which may be sold as veal instead of veal.
Many people choose not to eat veal because of how the meat is made. Conventional veal production involves keeping calves in very small pens with little exercise and can be considered cruel. Alternatives include breast cuts from free-range calves or “pink calf” calves, which receive better nutrition and more exercise.
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