Slow Cooker Veal Tendrons with Tomato and Oregano Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider searing the veal tendrons in a hot pan before adding them to the slow cooker. This adds a layer of caramelized flavor that enhances the richness of the final tomato sauce.

However, even without this step, the slow cooking method remains highly effective for tenderness. If you choose to sear, ensure the pan is very hot and work in batches to avoid steaming the meat, which will help achieve a beautiful golden-brown crust before the long braise.

If the sauce appears too thin after the cooking is complete, you can remove the lid for the final 30 minutes of cooking. This allows some of the excess moisture to evaporate, resulting in a more concentrated and thicker sauce that clings better to the meat and the pasta.

You can also gently stir the sauce to incorporate any softened onions, which will naturally thicken the mixture and provide a wonderful, rustic texture that complements the tender veal perfectly.

Variations

• Spicy Tomato Veal: Add a teaspoon of crushed red pepper flakes along with the oregano for a subtle heat that complements the sweetness of the tomato coulis.
• Vegetable-Forward Veal: Incorporate sliced bell peppers and diced carrots alongside the onions for added texture and a sweeter flavor profile that pairs well with the veal.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

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

Reheat

Thaw in the refrigerator overnight and reheat gently on the stovetop until the meat is heated through to 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator. Ensure the meat and sauce are cooled to room temperature within two hours of cooking before placing them in the fridge. Properly stored, the dish will maintain its quality for up to three days. When storing, try to keep the meat submerged in the sauce to prevent it from drying out, which helps maintain the best possible flavor and texture for your next meal.

This dish is perfect for making ahead as the flavors often improve after sitting for a day. Simply prepare the recipe as directed, let it cool completely, and store it in the refrigerator.

Gently reheat on the stovetop or in the slow cooker when ready to serve. Making this in advance allows the herbs and tomato to meld even further, creating an even more cohesive and delicious flavor profile that is ideal for busy weeknights or hosting guests.

Serving ideas

Serve the veal tendrons over a bed of al dente penne pasta to catch the rich tomato sauce. A simple garnish of fresh parsley or a sprinkle of grated Parmesan cheese can add a bright finish to the plate. Pair with a crisp green salad to balance the richness of the meat. The contrast between the tender, savory veal and the firm, perfectly cooked pasta creates a satisfying meal that is both balanced and comforting for any occasion.

For a more rustic presentation, serve the meat directly from the slow cooker at the table. Ensure there are plenty of spoons for scooping up the flavorful tomato and onion sauce. Serving alongside crusty bread is also an excellent way to enjoy every drop of the remaining sauce.

This family-style approach makes for a warm and inviting dining experience, allowing everyone to help themselves to as much of the tender meat and delicious sauce as they desire.

Frequently asked questions

Recipe card

Slow Cooker Veal Tendrons with Tomato and Oregano

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

Ingredients

• 2 lb veal tendrons
• 1 large onion, sliced
• 1 tbsp dried oregano
• 2 cups smooth tomato coulis

Instructions

1. Place the raw veal tendrons in the bottom of the slow cooker insert. Distribute the sliced onions evenly over the meat, then sprinkle the dried oregano over the top.
2. Pour the smooth tomato coulis over the veal, onions, and oregano. Cover the slow cooker with its lid and cook on the low setting for approximately 8 hours until the meat is fork-tender and reaches 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before serving.
3. Once the meat has rested, serve the tender veal coated in the glossy tomato sauce over cooked penne pasta. The meat should pull apart easily with a fork, and the sauce should have thickened slightly.

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

18 g

Fat

22 g

Fiber

3 g

Sugar

8 g

Sodium

450 mg

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