Tender and Juicy Fried Veal Brisket
Nutritional value per serving
Calories380kcal
Carbs5gram
Fat23gram
Protein35gram
Ingredients
- Veal brisket (boneless) - look for bright pink color and firm texture when buying800 g
- Salt1.5 tsp
- Black pepper, freshly ground1 tsp
- Garlic powder (optional)0.5 tsp
- All-purpose flour50 g
- Olive oil or vegetable oil for frying3 tbsp
- Butter2 tbsp
- Fresh rosemary or thyme (optional, for flavor)1 tbsp
This recipe shows you how to fry veal brisket until tender and juicy with simple ingredients and easy steps. Veal brisket is a lean, flavorful cut that cooks well with a careful frying method to keep it tender. The total cost for ingredients is approximately $18 USD, €16, £14, or ₹1500. The recipe yields about 4 servings, with each serving containing roughly 380 kcal. It suits a high-protein, moderate-fat diet and is classified as medium difficulty due to preparation and timing. It takes about 15 minutes of preparation and 40 minutes of active cooking, totaling approximately 55 minutes. Follow the food safety tips carefully to ensure a safe and delicious meal.
Preparation instructions
Prepare the veal brisket
1Remove the veal brisket from the fridge about 15 minutes before cooking to bring it to room temperature. Then trim any excess fat or silver skin for even cooking and better texture.
Season the veal
2Pat the veal brisket dry with paper towels. Season both sides evenly with salt, freshly ground black pepper, and garlic powder if using. This enhances flavor and aids in browning. Let it sit for 10 minutes.
Dredge in flour
3Place the flour in a shallow dish. Lightly coat the veal brisket pieces in flour on all sides, shaking off excess. This creates a nice crust when frying and helps lock moisture inside.
Heat the pan
4Heat a large skillet over medium heat. Add olive oil and butter. Heat until the butter melts and begins to foam but does not brown – this usually takes about 2 minutes.
Fry the veal brisket
5Place the veal brisket pieces in the hot pan in a single layer. Fry for about 6-7 minutes on the first side without moving, to develop a golden-brown crust. Flip carefully and cook another 6-7 minutes on the other side.
Reduce heat and cook gently
6Reduce heat to medium-low, add fresh rosemary or thyme if using, and cover the pan loosely with a lid. Cook for an additional 20-25 minutes, flipping halfway through. This gentle cooking tenderizes the brisket without drying it.
Check internal temperature
7Use a meat thermometer to check the thickest part of the veal brisket. It should reach a minimum internal temperature of 63°C (145°F) for safety and tenderness. Remove from heat once this temperature is reached.
Rest before serving
8Transfer the veal brisket to a plate, cover loosely with foil, and let rest for 5-10 minutes. Resting allows juices to redistribute, keeping the meat juicy and tender.
Cooking Tips
1Avoid overcrowding the pan to ensure even browning and cooking.
2Use a meat thermometer for safe and perfect doneness.
3You can substitute fresh herbs with dried herbs; add them earlier while cooking.
4Keep raw and cooked meat separate to prevent cross-contamination.
5If veal brisket is tough, consider marinating it for a few hours before cooking for extra tenderness.
Equipment
- Large skillet or frying pan
- Meat thermometer
- Tongs or spatula
- Plate and foil for resting
- Shallow dish for flour
- Paper towels
Shopping List
- [ ] Veal brisket (800g) — Choose fresh, bright pink meat without odor for best quality. Approx. $15
- [ ] Salt and pepper — Basic pantry staples, choose fine salt and freshly ground pepper if possible.
- [ ] Garlic powder (optional) — Adds flavor, look for pure garlic powder.
- [ ] All-purpose flour (50g) — Any regular flour will work.
- [ ] Olive oil or vegetable oil — Choose extra virgin for flavor or vegetable oil for neutral taste. Approx. $1
- [ ] Butter (2 tbsp) — Use unsalted butter for better control over seasoning. Approx. $0.50
- [ ] Fresh rosemary or thyme (optional) — Fresh herbs add aroma and flavor. Approx. $1.50
FAQ
What is the safe internal temperature for cooking veal brisket?
Veal brisket should be cooked to a minimum internal temperature of 63°C (145°F), followed by a 3-minute rest to ensure it is safe to eat and tender.
How can I tell if the veal brisket is cooked properly?
Use a meat thermometer to check the internal temperature. The veal should reach at least 63°C (145°F) and the juices should run clear.
Can I substitute veal brisket with another cut?
Yes, you can substitute with veal shoulder or beef brisket but cooking times may vary based on the cut's thickness and toughness.
How do I avoid tough veal brisket?
Cooking slowly over moderate heat, not overcooking, and allowing the meat to rest helps keep it tender. Marinating prior to cooking can also help.
Is it necessary to dredge veal brisket in flour?
Dredging in flour is optional but recommended as it helps create a nice crust and locks in moisture during frying.