Slow Cooker Veal Tendrons in Rich Wholegrain Mustard Sauce Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and placed on a stable surface away from the edge of the counter. Prepare the vegetables by peeling and slicing the carrots and onions to a uniform thickness, which promotes even cooking.

If the veal tendrons are large, cut them into consistent, manageable pieces. Have your chicken broth and wholegrain mustard measured and ready. Clear your workspace to allow for efficient assembly, ensuring all ingredients are within arm's reach before you start the layering process in the slow cooker bowl.

Instructions

Layering the base

1. 1Prepare the slow cooker base
   Place the veal tendrons into the base of the slow cooker. Ensure the meat is evenly distributed to allow for uniform cooking throughout the process.
   Look for meat laying flat in the slow cooker
   Tip Pat the meat dry with a paper towel before placing it in the cooker to remove excess surface moisture.

At this phase, the veal tendrons are arranged neatly at the bottom of the slow cooker, creating a stable foundation for the aromatics. Ensure the meat is not bunched up too tightly, as even distribution is key to successful slow cooking. The surface of the meat should be clean and dry. Check that the base of the slow cooker is clear of debris and ready to receive the remaining ingredients for the subsequent steps.

Adding aromatics

2. 2Add aromatics and mustard
   Scatter the sliced carrots and onions over the veal. Add the wholegrain mustard directly on top of the vegetables and meat. The mustard will act as the base for the sauce as it cooks.
   Look for vegetables covering the meat with dollops of mustard on top
   Tip Slice the carrots and onions to a uniform thickness so they soften at the same rate.

The carrots and onions should be spread evenly over the veal, creating a colorful layer that will infuse the meat with flavor. The dollops of wholegrain mustard should be placed centrally or distributed across the top of the vegetables.

At this point, the slow cooker should look well-organized, with the mustard clearly visible on the surface. Check that the vegetables are evenly distributed to ensure they will cook consistently alongside the veal.

Cooking the stew

3. 3Pour broth and cook
   Pour the chicken broth over the ingredients. Cover the slow cooker and cook on low for 8 hours. Once finished, ensure the veal reaches an internal temperature of at least 145°F (63°C). Let the meat rest for 5 minutes before serving.
   Look for liquid partially submerging the meat and vegetables
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the slow cooker lid during the cooking process to maintain a constant temperature.

After the final cooking time, the sauce should be aromatic, rich, and slightly thickened. The veal should appear tender and have absorbed the flavors of the mustard and broth. The vegetables should be soft and tender to the touch. Before serving, check the internal temperature of the meat with a thermometer to confirm it has reached 145°F (63°C). The liquid should be bubbling gently, indicating a successful braise.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the meat from cooking evenly. Always ensure there is enough space for the heat to circulate. Another frequent error is opening the lid too often; every time the lid is removed, heat escapes and the cooking time increases significantly.

Finally, avoid using low-quality broth, as the sauce relies on the broth for its base flavor. Ensure you use a flavorful stock to provide the necessary depth for the mustard sauce to shine.

How to tell it’s done

The veal is properly cooked when it is fork-tender and pulls apart easily with minimal effort. Use an instant-read meat thermometer to verify the internal temperature has reached at least 145°F (63°C) at the thickest part of the meat.

Because this is a whole cut of meat, the resting period is essential; allow the veal to rest for at least 5 minutes before serving to ensure the juices redistribute, resulting in the most succulent and flavorful eating experience possible.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest