Choice of meat:
Topside (lean and firm) or rump (slightly fattier) are the ideal cuts.
Ask the butcher for a well-aged piece .
Young veal is more tender.
For browning:
The meat must be at room temperature before cooking.
Dry it very well : humidity prevents the crust from forming.
Don’t move it for the first few minutes: it needs to stick to the pan to form a crust.
For slow cooking:
The slightest simmering is essential: bubbles that are too large will toughen the meat.
Do not open the lid often : it loses temperature and humidity.
Use a heat diffuser if you have a powerful burner.
For the sauce:
If the sauce is too watery, reduce it over high heat without a lid.
For a more intense flavor, add a spoonful of Worcestershire sauce or Dijon mustard .
COMBINATIONS
Classic side dishes:
Creamy mashed potatoes (for dipping into the gravy)
Soft or toasted polenta
Baked potatoes with rosemary
Stewed carrots and peas
Sautéed spinach with garlic
Wine:
Elegant and not too tannic red : Barolo, Barbaresco, Brunello di Montalcino (if of quality)
Everyday red : Chianti Classico, Montepulciano d’Abruzzo, Valpolicella Superiore
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