What piece of veal should I ask a butcher/meat shop in the US if I want to do stew dishes like "blanquette de veau" or "veau marengo"?
Ideally, I should be using "tendron" which I think is equivalent to flank steak for a veal. But flank steak is "bavette" for beef, so maybe it is a different name. I think I could also use jarret, which is for the pork called ham hock I believe. Do I have any chance of finding these pieces? Do they have a proper name in US english?
Any other piece suggestions for veal-based stew dishes?
Best Answer
Veal and beef cuts are completely different, the terminology is not the same at all. With veal the tendron is part of the breast, which includes the foreleg and the front of what would be considered the flank on a full-sized animal, in other words the part that does the most work. The tendron cut includes the lower-front part of the ribs. As for what to ask a US butcher for I'm not sure, I'd ask for veal foreribs and hope that they get what I'm after.
Here are some definitions that may help.
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Quick Answer about "What piece of veal should I ask a butcher/meat shop in the US if I want to do stew dishes like "blanquette de veau" or "veau marengo"?"
Meat: The meat used in a Blanquette is generally stewing cuts such as neck or shoulder. These cuts have more fat and collagen than leaner cuts like round or sirloin, making them ideal for stewing.What is veal tendron?
The tendons of veal are obtained from the breast of veal and are in fact the ends of the ribs up to and including the Sternum.Where does blanquette de veau come from?
Blanquette is a French term for a white or pale stew with a smooth, creamy white sauce, that is served hot. The meat used can be fish, lamb, poultry, rabbit or veal.What is blanquette sauce?
Beef Front Quarter vs Hindquarter The hindquarter is ultimately more expensive to purchase, but it contains a lot of those flavorful steaks and meats. The front quarter is a more economical option since it doesn't have some of those premium steaks.More answers regarding what piece of veal should I ask a butcher/meat shop in the US if I want to do stew dishes like "blanquette de veau" or "veau marengo"?
Answer 2
For any stew - I prefer the shank or "ossobuco." A quick lookup of the recipes that you mentioned discuss not having the bone but for most stews I like throwing in large hunks of shank and letting it fall off the bone later.
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