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Help with Veal Roast


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Help with Veal Roast

gastrognome | Jan 24, 2007 01:57 AM

Just picked up two Veal topside roasts from the butcher. I am unsure what type of cut this is. Is it along the lines of brisket as in a braise in liquid till soft cut, or more like filet as in sear and serve med/rare cut?

Recipes would also be apreciated.


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