Veal rump

Quasi de veau

What it is

The top of the leg where it meets the loin, and the cut French cooks reach for when they want veal to roast rather than braise. It has no direct English equivalent, which is why translated recipes usually say rump and lose the distinction.

In the kitchen

Roast it to just pink and rest it twenty minutes. Veal cooked through is the commonest way to waste an expensive piece of meat.

Goes with

Morel Cream Tarragon Butter Shallot White wine vinegar Lemon Asparagus

Also used with

Marsala secco Sercial Madeira Tawny port

Something wrong here, or missing? Tell us