British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta. Dust the veal pieces in the flour and season with ...

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.

Some veal meat so tender and savoury ... Put on very low heat, and stew for 2 hours. At then end of the cooking, mix together the cream, the 1/2 lemon juice, and the egg yolk.

Most calves’ livers sold in the UK come from Dutch veal calves. If animal welfare is ... Ox liver needs slow cooking, so braise or stew for best results. FAQs about BBC Food ...