Veal Tendons

Preparation info

  • Difficulty

    Medium

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

  • 4 veal tendons (from a young calf)
  • 500 ml (17 fl oz) chicken stock
  • 10 g (¼ oz) salt

Method

Soak the veal tendons in salted water for 24 hours and then rinse off the saline. Put the tendons in a vacuum bag with the chicken stock. Seal and cook in an 88°C (190°F) water bath for 12 hours. Put the bag in the fridge and leave to set hard. Cut the tendons into thin slices when ready to use.