Rond de veau is typically sold either boned and tied, or with bone in. When cooking the cut, it is important to use low and slow cooking methods to ensure that it remains tender and juicy. Braising, stewing, and simmering are all good options for cooking rond de veau.
Here are some of the most popular dishes that feature rond de veau:
* Veal roast: A classic dish made by roasting a bone-in rond de veau in the oven. The roast can be served with a variety of sides, such as potatoes, vegetables, and gravy.
* Veal stew: A hearty and flavorful stew made by braising rond de veau in a liquid, such as beef broth or red wine. The stew can be thickened with flour or cornstarch and served over rice or mashed potatoes.
* Veal cutlets and steaks: Cutlets and steaks can be made from the boneless rond de veau and cooked in a variety of ways, such as grilling, pan-frying, or baking.
Rond de veau is a delicious and versatile cut of meat that can be used in a variety of dishes. Its fine texture and delicate flavor make it a popular choice for both everyday meals and special occasions.