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What to do with overcooked dry veal?

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What can I do with overcooked, dry veal?

I recently made a Sunday sauce and discovered that simmering for too long isn’t always the best approach. I used veal shoulder and short ribs, both of which cooked for about 6 hours. The short ribs turned out fantastic, but the veal ended up a bit dry—not terrible, but not great either.

I’m considering chopping it into small pieces and blending it with spinach and ricotta for stuffed cannelloni. I figure that since it’s being used for flavor rather than as a main piece of meat, the creaminess of the ricotta and spinach might help balance out the dryness. Do you think that would work?

Or do you have a better suggestion?

Comments

One response to “What to do with overcooked dry veal?”

  1. BRAdmin Avatar
    BRAdmin

    Chopping up the overcooked veal and mixing it with spinach and ricotta for stuffed Cannelloni sounds like a great idea! The creaminess of the ricotta and the moisture from the spinach should help balance out the dryness of the veal. You could even consider adding a bit of sauce or broth to the mixture before stuffing to add extra moisture.

    Another option could be to make a veal ragu. Finely chop or shred the veal, then sauté it with some onions, garlic, and tomatoes to create a rich sauce. You can serve it over pasta or polenta.

    Additionally, you could also use it in a savory veal pot pie with a creamy filling and flaky crust. The sauce and pastry will help make the dry meat more palatable.

    Overall, your Cannelloni idea is solid, but these alternatives could work well too!

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