Tender Slow-Cooked Veal Fillet - Juicy & Flavorful Delight
Nutritional value per serving
Calories320kcal
Carbs6gram
Fat18gram
Protein32gram
Ingredients
- Veal fillet (choose fresh, firm veal fillet, light pink in color)800 g
- Olive oil (extra virgin for best flavor)2 tbsp
- Garlic cloves (fresh, firm, and free from spots)4 pieces
- Fresh rosemary (look for fragrant, green sprigs)3 sprigs
- Fresh thyme (young, green sprigs)3 sprigs
- Chicken or veal broth (low sodium recommended)250 ml
- Salt (fine sea salt or kosher salt)1 tsp
- Black pepper (freshly ground)0.5 tsp
Discover how to slow cook veal fillet to achieve tender, juicy, and flavorful results with this beginner-friendly recipe. Slow cooking veal allows the meat to soften beautifully while absorbing aromatic herbs and spices. This recipe uses common ingredients and requires minimal active cooking time. The total cost of ingredients is approximately $18 USD, 16€ EUR, £14 GBP, and 1500 INR. Each serving contains around 320 kcal, making it suitable for a balanced diet including low-carb options. The recipe's complexity is easy, and the total preparation and cooking time is about 4 hours and 25 minutes. The recipe ensures food safety with recommended internal temperatures and includes tips to avoid cross-contamination.
Preparation instructions
Prepare the veal fillet
1Remove the veal fillet from the refrigerator 20 minutes before cooking to come to room temperature. This ensures even cooking.
Season and sear the veal
2Pat the veal dry with paper towels. Season all sides with salt and freshly ground black pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear the veal fillet on all sides until golden brown, about 2-3 minutes per side. This seals in juices and adds flavor.
Prepare slow cooking setup
3Transfer the seared veal fillet to a slow cooker or a heavy, oven-safe pot with a lid. Add garlic cloves, rosemary, thyme, and pour the broth over the meat. The herbs will infuse the meat as it cooks.
Slow cook the veal
4Set the slow cooker to low and cook for 3 to 4 hours. If using an oven, cover the pot tightly and cook at 140°C (285°F) for 3 to 4 hours. This low and slow method will tenderize the veal fillet to perfection.
Check the internal temperature
5Use an instant-read meat thermometer to check the internal temperature. The veal should reach at least 63°C (145°F) for medium-rare, or 70°C (160°F) for medium. Remove from heat when the desired temperature is reached.
Rest the meat
6Cover the fillet loosely with foil and let rest for 10-15 minutes before slicing. This allows juices to redistribute, making the meat juicy and tender.
Cooking Tips
1To avoid cross-contamination, always use separate cutting boards and utensils for raw meat and other ingredients.
2If you don't have a slow cooker, a heavy oven-safe pot with a tight lid works great for slow cooking in the oven.
3Use a reliable instant-read thermometer to ensure the meat reaches a safe internal temperature.
4For more flavor, marinate the veal fillet overnight with olive oil, garlic, and herbs before cooking.
Equipment Needed
- Slow cooker or heavy oven-safe pot with lid
- Skillet for searing
- Instant-read meat thermometer
- Tongs or spatula
- Sharp knife
- Cutting board
- Foil for resting the meat
Shopping List
- [ ] Veal fillet (800g) - Approx. $15
- [ ] Olive oil (2 tbsp) - Approx. $0.50
- [ ] Garlic cloves (4 pieces) - Approx. $0.30
- [ ] Fresh rosemary (3 sprigs) - Approx. $0.50
- [ ] Fresh thyme (3 sprigs) - Approx. $0.50
- [ ] Chicken or veal broth (250ml) - Approx. $1.20
- [ ] Salt (1 tsp) - Usually available at home
- [ ] Black pepper (0.5 tsp) - Usually available at home
Tips:
- Choose veal fillet that is light pink and firm for best results.
- Fresh herbs add great flavor but dried herbs can be used in a pinch.
- Use low-sodium broth to control saltiness.
FAQ
What internal temperature should veal fillet be cooked to?
Cook veal fillet to an internal temperature of at least 63°C (145°F) for medium-rare, and 70°C (160°F) for medium to ensure it is safe to eat.
Can I use dried herbs instead of fresh?
Yes, you can use dried herbs but reduce the quantity to about one-third and add them at the beginning of cooking so they release flavor.
How do I avoid the veal drying out?
Slow cooking at a low temperature with broth and searing the meat first helps retain moisture, keeping the veal tender and juicy.
What if I don’t have a slow cooker?
You can use a heavy oven-safe pot with a tight lid and cook the veal in the oven at 140°C (285°F) for the same time.