Slow Cooker Honey-Glazed Veal Tendrons Tips, FAQ & printable recipe

Tips for success

To achieve an even deeper flavor, you can sear the veal tendrons in a hot pan with a little oil for two minutes per side before placing them in the slow cooker. While this is an optional step, it adds a pleasant caramelized crust that enhances the overall complexity of the final dish.

When serving, consider skimming any excess fat from the surface of the sauce before spooning it over the meat. This ensures that the honey balsamic glaze remains clean, vibrant, and perfectly balanced, providing a professional finish that highlights the natural flavors of the veal and the aromatics without any unwanted greasiness.

Variations

• Herbed Honey Veal: Add two sprigs of fresh rosemary and one sprig of thyme to the slow cooker during the seasoning phase. The herbal notes provide a fragrant contrast to the sweetness of the honey.
• Garlic Balsamic Veal: Include four cloves of smashed garlic with the onions. The slow-cooked garlic becomes sweet and creamy, adding a savory depth that pairs perfectly with the balsamic glaze.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool completely within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat until warmed through, adding a little broth if needed to loosen the sauce.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, store the meat and the sauce together, as this keeps the veal moist and prevents it from drying out during storage.

Always ensure the leftovers cool to room temperature within 2 hours before placing them into the refrigerator to maintain food safety standards.

This dish is an excellent candidate for making ahead, as the flavors often meld and deepen after resting in the refrigerator overnight. Prepare the dish as instructed, then cool and store it in the refrigerator.

When ready to serve, gently reheat the veal and sauce on the stovetop over low heat, adding a splash of water or broth if the sauce has become too thick.

Serving ideas

Serve the glazed veal tendrons over a bed of creamy mashed potatoes, buttery polenta, or steamed jasmine rice to soak up the rich honey balsamic sauce.

The sweetness of the glaze pairs exceptionally well with roasted root vegetables like carrots or parsnips, which complement the earthiness of the veal and the acidity of the balsamic vinegar.

For a fresh contrast, garnish the finished plate with a sprinkle of finely chopped fresh parsley or chives.

The bright green color adds visual appeal, while the mild onion flavor of the herbs provides a refreshing counterpoint to the deep, concentrated sweetness of the honey-infused sauce, rounding out the dish for a complete and satisfying meal.

Frequently asked questions

Recipe card

Slow Cooker Honey-Glazed Veal Tendrons

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb veal tendrons
• 2 large onions, thinly sliced
• 1 packet veal stock powder
• 1 cup honey balsamic sauce

Instructions

1. Place the raw veal tendrons into the bottom of the slow cooker insert. Distribute the sliced onions evenly over the top of the meat to ensure they release their moisture and flavor during the cooking process.
2. Sprinkle the veal stock powder directly over the onions and meat. Pour the honey balsamic sauce over the entire mixture, ensuring it coats the veal pieces thoroughly to create the foundation for the glaze.
3. Cover and cook on low for 8 hours until the veal reaches an internal temperature of 145°F (63°C). Remove the meat carefully and let it rest for 5 minutes before serving with the reduced glaze from the cooker.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

28 g

Fat

18 g

Fiber

1 g

Sugar

22 g

Sodium

450 mg

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