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Provençal Veal Tendons
A stew of tender veal tendons, simmered with carrots, olives, tomato paste and the aromatic herbs of Provence. Perfect for a comforting weekend meal, served with country bread.
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Cost Breakdown
Critical Success Points
- • Brown the veal tendons
- • Add the liquid and cover before slow cooking
- • Simmer for 1 hour to achieve optimal tenderness
Safety Warnings
- • Hot oil can splash: handle with care.
- • Cook the meat through to avoid any health risk.
- • Hot white wine releases alcohol vapors; avoid prolonged inhalation.
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