Veal Tendons

Name: Veal Tendons
Cuisine: Australia
Ingredients: 10 g (¼ oz) salt; 500 ml (17 fl oz) chicken stock; 4 veal tendons (from a young calf); 4 veal tendons (from a young calf)

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<

Oceania
Australia
Dinner
Gluten-free
Summer

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.