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Tendrons de Veau Le Caméléon
(Braised Veal with Fresh Pasta)

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Tendrons de Veau Le Caméléon
(Braised Veal with Fresh Pasta)


Bistro Cooking
by Patricia Wells, 1989,
Workman Publishing Co., Inc.

“In France, one of the most popular cuts of veal for stewing is ‘tendron’, the
portion of the breast that contains the cartilaginous rib-like portions that
visibly resemble pork spare ribs when cooked. For this recipe, you can choose
from any number of good cuts of stewing veal, including the breast (known in France as ‘poitrine’ or ‘tendron’), the short ribs (‘haut de côtes’), veal shoulder
and shoulder chops (‘épaule’ or ‘côtes découvertes’), and the heel of round or
shank (‘gîte a la noix’ or ‘jarret’). This is one of my favorite bistro dishes (both
to prepare and to eat!) and I order it often when I go to the popular Paris bistro
Le Caméléon. With it, I usually drink the fruity red Saumur-Champigny from
the Loire.”

2 tablespoons peanut oil
2 pounds (1 kg) breast of veal with the bone
(ask your butcher to cut across the lower breast
portion to make several strips of equal width)
Salt and freshly ground black pepper
1 cup (25 cl) dry white wine
4 medium carrots, peeled and cut into rounds
2 medium onions, cut into rings
4 garlic cloves, coarsely chopped
2 imported bay leaves
1 teaspoon dried thyme
1 large can (28 ounces; 794 g) Italian plum
tomatoes, with their liquid
1 pound (500 g) fresh fettuccine (obviously you
can use dried pasta here, just don’t expect the
result to be quite the same)
Small handful flat-leaf parsley, finely chopped

1. Heat the oil in a nonreactive, deep-sided, 12-inch (30 cm) skillet over medium-high heat. When the oil is hot, begin to brown the veal in
batches on both sides; do not crowd the pan. Be patient when brown-
ing; good browning is essential for the veal to retain all of its flavor.
The meat should take about 5 minutes to brown each batch. Care-
fully regulate the heat to avoid scorching the meat. As each batch is
browned, remove the veal to a platter and season generously with
salt and pepper.
2. When all of the veal is browned, pour out the fat from the skillet.
Return all of the meat to the pan. Add the wine, carrots, onions,
garlic, bay leaves, thyme, and tomatoes. Bring to a boil over high
heat. Reduce the heat to low. Cover and simmer until the meat is
very tender and the liquid is transformed into a thick, delicious
 sauce, about 1 1/2 hours. Keep an eye on the pan, making sure
the liquid remains at a quiet, gentle simmer.
3. Meanwhile, bring a large pot of water to a rolling boil. Salt the
water, add the pasta, and cook just until tender. Drain. Place the
pasta on a large, warmed serving platter.
4. Using a flat metal strainer, remove the veal from the pan; place on
top of the pasta. Strain the sauce through a sieve. Pour the sauce
over the veal. Sprinkle on the parsley. Serve immediately, on
warmed dinner plates. Yield: 6 to 8 servings.
 

Featured Archive Recipes:
Braised Veal Shanks with Tomato,
White Beans, and Basil
Rosemary Braised Veal Shanks

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