Slow Cooker Grandma-Style Veal Tendrons with Savory Bacon Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the sauce, you can briefly sear the veal tendrons in a hot pan with a little oil before adding them to the slow cooker, though this is optional. Searing adds a layer of caramelized flavor that carries through the entire dish. If you choose to do this, ensure the pan is very hot and you do not overcrowd it, as this will prevent the meat from browning properly and instead cause it to steam in its own juices.

For a thicker sauce, you can remove the meat and vegetables once cooked and set the slow cooker to the high setting or transfer the liquid to a saucepan on the stovetop to reduce it.

Simmering the liquid for a few minutes will concentrate the flavors and create a more luxurious consistency. Stir in a small knob of cold butter at the very end to give the sauce a professional, glossy finish that coats the meat beautifully when served.

Variations

• Herb-Infused Variation: Add a bay leaf and a sprig of fresh rosemary along with the thyme to introduce a more complex, woody aroma to the cooking liquid.
• Red Wine Reduction: Replace half of the chicken broth with a dry red wine to add deep, tannic complexity and a richer color to the final sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in a saucepan over medium heat until steaming hot throughout.

Allow any leftovers to cool to room temperature within two hours of cooking before transferring them to an airtight container. This prevents the growth of bacteria and keeps the meat fresh.

Place the container in the coldest part of the refrigerator, where it will maintain its quality for up to three days. When reheating, ensure the food is heated thoroughly until it is steaming hot throughout, maintaining the food safety standards required for cooked meat dishes.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire dish, let it cool completely, and store it in the refrigerator.

When ready to serve, simply reheat the portion you need on the stovetop or in the microwave. The vegetables will hold their shape well, and the sauce will continue to develop its richness, making it a perfect meal for planning busy weeknights in advance.

Serving ideas

Serve the veal tendrons on warm, wide plates to showcase the beautiful colors of the carrots and pearl onions. Spoon plenty of the savory bacon and broth sauce over the meat to keep it moist and flavorful. This dish pairs beautifully with a simple side, such as creamy mashed potatoes, steamed green beans, or a crusty piece of sourdough bread to soak up the delicious juices left on the plate.

Garnish each plate with a fresh sprig of thyme or a light dusting of chopped parsley to add a touch of brightness to the rustic presentation. The contrast between the tender, slow-cooked meat and the vibrant, tender-crisp carrots creates a visually appealing and satisfying meal.

Ensure that each serving includes a generous portion of the bacon and onions, as these elements provide the essential smoky and sweet notes that define the overall character of the dish.

Frequently asked questions

Recipe card

Slow Cooker Grandma-Style Veal Tendrons with Savory Bacon

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 4

Ingredients

• 2 lb veal tendrons
• 6 oz bacon lardons
• 1 cup pearl onions, peeled
• 2 cups carrots, sliced
• 1 tsp dried thyme
• 2 cups chicken broth

Instructions

1. Place the veal tendrons at the bottom of the slow cooker basin. Arrange the bacon lardons, peeled pearl onions, and sliced carrots evenly over the meat to ensure balanced flavor distribution throughout the cooking process.
2. Sprinkle the dried thyme across the surface of the ingredients. Pour the chicken broth over the top, ensuring it reaches the bottom edges to facilitate gentle poaching of the meat and vegetables during the long cook time.
3. Cover and cook on low for 8 hours until the veal reaches an internal temperature of 145°F (63°C). Once finished, allow the meat to rest for at least 3 minutes before serving the tender veal and savory sauce on warm plates.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

12 g

Fat

25 g

Fiber

3 g

Sugar

5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.