Tips, Tricks & Just Good Advice! > Ask A Butcher!

Veal Breast?

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CarpBill:
Our local Publix has veal breast at a really good price, I have never even heard of it before is it good to grill or smoke?

hikerman:
Bill I seem to remember my mother stuffing the veal breast and then roasting it. So I would imagine you could do a nice job of cooking it in-directly.

teesquare:
Like Hikerman suggests - indirect heat - and because of how lean it is...you may want to stuff it with things to keep it moist. As well - rub a little oil on the outside with your seasonings of choice. Can make for a fabulous meal! Pictures and a recipe if you are happy with the taste of it would be nice too!

muebe:
Veal breast is the same cut as brisket but from a very young cow.

Stuffing would be good but anything you do would be better low and slow.

You could smoke it for a few hours then boat it in a foil pan with some beer or red wine until tender.

Let us know how it turns out and post some pics too.

Rummm:

--- Quote from: CarpBill on November 01, 2014, 05:40:54 PM ---Our local Publix has veal breast at a really good price, I have never even heard of it before is it good to grill or smoke?

--- End quote ---

Basically what's been said above (thumbs up). Also, does it still have the rib bones attached? If so, remove them, leave a little meat on them, and now you have another meal of veal ribs.

I always like to cut a slit in the side of the breast and stuff it with breakfast sausage and bacon, roll it tie it and cook indirect at around 300-325° until the sausage was done (160-165°).

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