Tender Slow-Cooked Marinated Veal Fillet
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein40gram
Ingredients
- Veal fillet (choose a fresh, firm fillet with bright color)800 g
- Olive oil (extra virgin for best flavor)3 tbsp
- Garlic cloves (fresh, peeled, and crushed)3 piece
- Fresh rosemary (or 1 tsp dried rosemary)2 tbsp
- Fresh thyme (or 1 tsp dried thyme)1 tbsp
- Lemon juice (freshly squeezed)2 tbsp
- Salt (preferably sea salt)1 tsp
- Black pepper (freshly ground)1 tsp
- Beef or veal stock (optional, for slow cooking)100 ml
This recipe guides you through slow cooking a deliciously marinated veal fillet that turns out tender and full of flavor. Ideal for home cooks of all skill levels, this method uses common ingredients and simple equipment. The total ingredient cost is approximately $20 USD (€18, £15, ₹1600), and the dish offers around 350 kcal per serving. This recipe suits a gluten-free diet and is of medium complexity, taking about 4 hours and 30 minutes including marinating and slow cooking time.
Preparation instructions
Prepare the Marinade
1In a bowl, combine olive oil, crushed garlic cloves, chopped rosemary, thyme, lemon juice, salt, and black pepper. Mix well to create your marinade. This adds deep flavor to the veal.
Marinate the Veal Fillet
2Place the veal fillet in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Prepare for Slow Cooking
3Remove the veal from the fridge 30 minutes before cooking to bring it to room temperature. This helps it cook evenly.
Sear the Veal Fillet
4Heat a skillet over medium-high heat. Remove the veal from the marinade (reserve the marinade) and sear on all sides until browned, about 2-3 minutes per side. This step locks in juices and enhances flavor.
Set Up Slow Cooking
5Place the seared veal fillet in a slow cooker or a baking dish if using the oven. Pour the reserved marinade and stock (if using) over the meat.
Cook Slowly
6Set the slow cooker to low and cook the veal for about 3-4 hours, or until the internal temperature reaches at least 65°C (149°F) for medium doneness. Use a meat thermometer to check temperature for food safety and desired doneness.
Rest the Meat
7Once cooked, remove the veal fillet and cover it loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring tender and juicy slices.
Slice and Serve
8Slice the veal fillet against the grain into 1 cm thick slices. Serve warm with your choice of sides, such as roasted vegetables or a fresh salad.
Cooking Tips
1Always use a clean meat thermometer to check the internal temperature; veal should reach at least 65°C (149°F) for safe consumption.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients.
3You can substitute fresh herbs with dried herbs but use about one-third the quantity.
4If you don't have a slow cooker, you can cook the veal in a covered roasting pan in the oven at 135°C (275°F) for 3-4 hours.
Equipment Needed
- Slow cooker or oven-safe roasting pan with lid
- Skillet for searing
- Meat thermometer
- Mixing bowl
- Knife and cutting board
- Tongs or spatula
Grocery Shopping List
- [ ] Veal fillet (800g) - Approx. $15. Choose fresh with firm texture and bright color.
- [ ] Olive oil (extra virgin) - Approx. $0.50 for 3 tbsp.
- [ ] Garlic cloves (3 pieces) - Approx. $0.20.
- [ ] Fresh rosemary (small bunch) - Approx. $1.00. If unavailable, use dried.
- [ ] Fresh thyme (small bunch) - Approx. $1.00. Dried can substitute.
- [ ] Lemon (1 piece) - Approx. $0.50 for fresh juice.
- [ ] Salt and black pepper - Approx. $0.30 combined (usually pantry staples).
- [ ] Beef or veal stock (100 ml) - Optional, Approx. $1.00.
Total Approximate Cost: $20.00
When selecting herbs, choose vibrant green leaves without yellowing or wilting for best freshness and flavor.
FAQ
Can I marinate the veal fillet for less time?
Yes, marinating for at least 2 hours is sufficient, but overnight marination yields more flavor.
What if I don’t have a slow cooker?
You can slow cook the veal in the oven at 135°C (275°F) in a covered roasting pan for about 3-4 hours.
How do I know when the veal is fully cooked?
Using a meat thermometer, the internal temperature should reach at least 65°C (149°F) for medium doneness, ensuring safety.
Can I use dried herbs instead of fresh?
Yes, use about one-third the amount if substituting with dried herbs for flavor balance.