Tendron de Veau Lemon Confit

Name: Tendron de Veau Lemon Confit
Yield: Serves 6
Cuisine: French
Ingredients: 4 garlic cloves, crushed; 1 bouquet garni; ½ preserved lemon, rinsed; 4 sprigs of flat parsley, finely chopped; 1 tbsp/14 g flour; ½ cup/110 ml white wine; 2 cups/450 ml chicken stock or broth; 8 ounces/225 g canned whole Italian plum tomatoes, drained; 2 small carrots, finely chopped; 1 medium onion, finely chopped; 1 tbsp/14 g butter; 2 tbsp/28 ml olive oil; salt and pepper; 3½ lb/1.675 kg veal tendron, cut into 1½-inch/4-cm cubes

Preparation info

Serves
6

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

The tendron is a special cut of veal from the breast. A good butcher can easily separate the short ribs from the meat (the tendron)—most of the time, the veal breast gets thrown out or ground up, so he should be happy to make some money off a cut that is ordinarily unpopular and unprofitable.

Ingredients

3½ lb/1.675 kg veal tendron, cut into 1½-inch/4-cm cubes
salt and pepper
2<

Europe
Americas
United States
France
Main course
Preserve
New York
Mediterranean

Method

Prep

Season the veal with salt and pepper. In the Dutch oven, heat the oil over high heat, and when it is almost smoking, add the butter. When the butter is sizzling, add the veal cubes, in batches, browning on all sides. Once the veal is browned, remove it from the pan with the tongs and set aside.