Provençal Veal Tendons

Ingredients

• 800 g veal tendon (cut into large pieces)
• 2 carrots (peeled and sliced into rounds)
• 1 yellow onion (coarsely chopped)
• 3 garlic cloves (crushed or finely chopped)
• 250 ml dry white wine (to deglaze)
• 70 g tomato paste (in tube or can)
• 10 pitted black olives (cut in half)
• 1 sprig fresh rosemary (small sprig)
• 1 sprig fresh thyme (small sprig)
• 2 tbsp fresh flat-leaf parsley (chopped)
• salt (to taste)
• ground black pepper (to taste, freshly ground)
• 2 tbsp olive oil (for cooking)
• 200 ml water (to adjust cooking)

Instructions

1. Brown the veal tendons

   Heat 2 tbsp olive oil in the pot over medium-high heat. Add the veal tendon pieces and brown them 4-5 minutes on each side until well colored.

   Time: PT8M

   Temperature: medium-high

2. Sauté the onion and garlic

   Remove the tendons and set aside. In the same pot, add the chopped onion and garlic. Sauté for 3 minutes, stirring, until translucent.

   Time: PT3M

   Temperature: medium

3. Deglaze with white wine

   Pour the dry white wine and scrape the browned bits from the bottom with a wooden spoon. Let reduce slightly for 2 minutes.

   Time: PT2M

   Temperature: medium

4. Add tomato paste and pepper

   Add the tomato paste and a generous turn of black pepper. Stir for 1 minute so the paste dissolves.

   Time: PT1M

5. Return the meat and add aromatics

   Put the tendons back into the pot. Add the carrot rounds, rosemary, thyme, olives, a pinch of salt and 200 ml water. Stir quickly.

   Time: PT2M

6. Simmer on low heat

   Reduce heat to medium, cover and let simmer for 1 hour, stirring occasionally. The tendons should be very tender and the carrots meltingly soft.

   Time: PT1H

   Temperature: medium

7. Finish with parsley

   Sprinkle the chopped parsley, stir gently and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

464

Protein

40 g

Carbohydrates

7,5 g

Fat

7,5 g

Fiber

1,3 g

Ingredient Substitutions

• Instead of veal tendon: veal shank, veal neck
• Instead of carrots: parsnip, zucchini
• Instead of yellow onion: shallot
• Instead of garlic cloves: garlic powder (½ tsp)
• Instead of dry white wine: chicken broth, water + lemon juice
• Instead of tomato paste: tomato purée
• Instead of pitted black olives: capers, sun-dried tomatoes
• Instead of fresh rosemary: herbes de Provence
• Instead of fresh thyme: herbes de Provence
• Instead of fresh flat-leaf parsley: coriander
• Instead of salt: sea salt
• Instead of ground black pepper: white pepper
• Instead of olive oil: sunflower oil
• Instead of water: chicken broth

Equipment Needed

• pot or Dutch oven with lid
• chef's knife
• cutting board
• wooden spoon
• measuring cup or kitchen scale
• ladle (optional)
• lid

Critical Steps — Do Not Skip

• Brown the veal tendons
• Add the liquid and cover before slow cooking
• Simmer for 1 hour to achieve optimal tenderness

Chef Tips from the Video

• Replace water with chicken broth for deeper flavor.
• A splash of balsamic vinegar added just before serving adds a pleasant acidity.
• Serve with toasted country bread to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months, well wrapped.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before, reheat gently over low heat before serving.
• The dish improves with rest; flavors develop further after 12 h in the refrigerator.