Description
This fibrous cut should be braised or simmered on low heat. This method of cooking slowly tenderizes the meat of the grass fed veal boneless blade roast. Brown the meat on all sides first to develop taste and deglaze the pan with a liquid of your choice (broth , wine) and add some aromatics (herbs, onion, celery) Cover and cook a long time at 170 °C (325 °F), just until the meat flakes with a fork.
