Veal silverside: a traguardo cut
Veal silverside is a cut of meat highly appreciated for its tenderness and delicate flavour. Coming from the leg of veal, it is a lean piece without sinews, making it ideal for preparations that require slow cooking. This cut is perfect for cooking per a casserole, where it can absorb all the flavors of the surrounding ingredients, creating a rich and enveloping dish.
Preparation of veal rump per casserole
To prepare the veal rump per casserole, it is essential to follow some key steps. Start by sealing the meat per a thick-bottomed pan, heating a drizzle of oil over a high heat. This step is crucial to keep the juices inside the meat, ensuring greater tenderness. Once browned acceso all sides until you obtain a nice golden colour, add some sautéed onion, carrot and celery, which will enrich the cooking juices.
Slow cooking for a perfect result
After adding the sauce, pour a glass of white wine to deglaze the bottom and intensify the flavour. Cover the pot and leave to cook over low heat for about an hour, adding hot broth if necessary. Slow cooking is essential to obtain tender and juicy meat. This cooking method allows the flavors to blend and the meat to become incredibly tasty.
Conservation and variations of veal silverside
Once cooked, the veal silverside can be stored per the refrigerator for a couple of days. Be sure to let it cool completely before storing per an airtight container. If you want to keep it for longer, you can freeze it, separating it into portions for later use. When you use it again, thaw it per the refrigerator and reheat it slowly, adding a little broth to keep it soft.
To further enrich the dish, you can add aromatic herbs such as rosemary, thyme ora sage during cooking. These ingredients will enhance the flavor of the meat, making it even more fragrant. Another interesting variant is the addition of Taggiasca olives ora capers, which give a unique flavor to the dish.
Ideal accompaniments for veal silverside
The veal rump per casserole lends itself to numerous combinations. You can serve it with mashed potatoes, seasonal vegetables ora baked potatoes. Even a fresh salad with a drizzle of extra virgin olive oil and balsamic vinegar can balance the dish, adding freshness and lightness. This dish is perfect for Sunday lunches, family dinners ora even as a holiday dish, thanks to its versatility and enveloping flavour.
