Boiled veal
Tender calf meat boiled with onion, carrot and spices until soft, fine-fibred and lean, with a delicate taste, for slicing with horseradish, salads and aspic.
Boiled veal is tender calf meat (shoulder, brisket, silverside) boiled in salted water with onion, carrot and spices until soft, light grey or pale pink in cross-section, fine-fibred, lean, with a delicate taste and a clear low-fat stock. It is sliced with horseradish, into salads, aspic and okroshka, put through a mincer for pates and mince for children's and dietary nutrition.
Calories, proteins, fats and carbohydrates per 100 g of product
Boiled veal, Boiled: Calories 177.0 kcal, Proteins 32.2 grams, Fats 4.3 grams, Carbohydrates 0.0 grams per 100 g of product.
Boiled veal, Raw: Calories 108.0 kcal, Proteins 19.3 grams, Fats 2.8 grams, Carbohydrates 0.0 grams per 100 g of product.
Boiled veal, Stewed: Calories 191.0 kcal, Proteins 31.5 grams, Fats 6.2 grams, Carbohydrates 0.0 grams per 100 g of product.
Boiled veal, Baked: Calories 150.0 kcal, Proteins 28.1 grams, Fats 3.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Boiled veal, Grilled: Calories 159.0 kcal, Proteins 29.8 grams, Fats 4.4 grams, Carbohydrates 0.1 grams per 100 g of product.
Recipes with this ingredient
A roll with salad leaves is a light and refreshing dish inspired by Japanese cuisine. Instead of traditional rice, the roll is based on crispy romaine lettuce leaves that wrap around a juicy filling of tender veal, fresh vegetables, and canned beans. Mayonnaise adds creaminess and binds the ingredients together. This combination of flavors makes the roll both nutritious and airy. It's convenient to take as a snack or serve for dinner as a light and healthy dish. This roll is an ideal option for those seeking a balance between freshness and flavor richness.
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A rich soup in which as many as six ingredients are responsible for the meat component - from beef bones to ham. This is how solyanka is prepared in the Tula restaurant "Dvoryanskoe Sobranie". Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.
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The taste of beetroot soup from the chef of the Villa della pasta restaurant on Pyatnitskaya, Anatoly Malyshev, is masterfully adjusted - it maintains the ideal balance of tradition and originality. The first is provided by silky beetroot broth, potatoes and fresh cucumber, cut into old-fashioned strips. The second is provided by boiled veal, soy sauce and - ta-dam! - Japanese rice vinegar mitsukan, which immediately establishes a family connection between this beetroot soup and miso soup.
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Recipe from Sergey Sushchenko, corporate brand chef of the restaurants "Chayhona No. 1 of the Vasilchuk brothers.
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