Veal Tendons

Preparation info

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By James Viles

Published 2016

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  • 4 veal tendons (from a young calf)
  • 500 ml (17 fl oz) chicken stock<


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.