Veal breast

Tendron de veau

What it is

The cartilage-laced end of the ribs, and it turns to something between meat and jelly after two hours. It is a Lyonnais bouchon staple and almost unknown outside France, where it is usually ground into mince.

In the kitchen

The cartilage is the good part, not a defect to trim. Cook it long enough and it becomes translucent and unctuous.

Goes with

Carrot Onion White wine vinegar Tarragon Cream Button mushroom Bay leaf Lemon

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