Slow Cooker Veal Tendrons with Chestnuts Step-by-step instructions

Before you start

Before beginning, ensure that all ingredients are measured and ready. The veal should be trimmed of any excess silverskin if desired, though the slow cooking process will soften most connective tissue. Slice the shallots uniformly to ensure they cook at the same rate.

Have the chicken broth measured in a glass container for easy pouring. Clear a clean workspace around the slow cooker to prevent accidents.

Ensure the slow cooker insert is clean and dry. Have your serving platter ready so the meal can be served immediately once the resting time is complete.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the veal tendrons in the base of the slow cooker. Scatter the sliced shallots evenly over the top of the meat. Sprinkle the dried thyme over the ingredients to ensure even distribution of flavor.
   Look for The veal should be arranged in a single layer if possible for even cooking.
   Tip Pat the veal dry before placing it in the slow cooker to help develop better flavor during the long cooking process.

The veal, shallots, and thyme are arranged in the slow cooker, ready for the liquid. Ensure the meat is evenly distributed at the bottom of the pot to maximize contact with the heat source.

Braising the veal

2. 2Add liquid and cook
   Pour the chicken broth over the veal, shallots, and thyme. Cover the slow cooker with the lid. Set the cooker to the low setting and cook for approximately 8 hours, or until the meat is fork-tender and reaches 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for The broth should just barely cover the bottom of the meat to create a moist environment without boiling it.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid too often during the cooking process to maintain a consistent temperature inside the slow cooker.

The veal is simmering gently in the chicken broth. The kitchen should smell savory and aromatic as the meat slowly tenderizes. The liquid should be bubbling very slowly, indicating a steady, low heat.

Adding chestnuts and finishing

3. 3Add chestnuts and finish
   Stir in the whole chestnuts during the last 30 minutes of cooking to heat them through. Ensure the chestnuts are fully incorporated into the cooking liquid so they absorb the savory flavors while warming completely through before serving.
   Look for The sauce should appear slightly thickened and glossy, and the chestnuts should be warm and tender.
   Tip Ensure the chestnuts are fully peeled and cooked before adding them to the slow cooker to avoid any bitter skins in the final dish.

The chestnuts are incorporated, and the sauce has reached a glossy consistency. The veal is tender to the touch, and the internal temperature has reached the required safe level for service.

Common mistakes

A common mistake is adding the chestnuts too early, which can cause them to disintegrate into the sauce. Always add them during the final 30 minutes of the cooking cycle. Another error is failing to properly sear or trim the meat, which can lead to excess fat in the sauce.

While slow cooking is forgiving, do not skip the resting phase, as this is essential for the texture of the veal. Avoid using high heat settings, as this can toughen the meat rather than tenderizing it, resulting in a less desirable final texture.

How to tell it’s done

The veal is done when it is fork-tender and reaches an internal temperature of 145°F (63°C). At this point, the meat should be very soft and easily pulled apart with a fork. The sauce will have reduced slightly, and the chestnuts should be heated through and soft to the touch.

Always use a meat thermometer inserted into the thickest part of the veal to confirm it has reached the safe temperature, and remember to let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

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