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Tendrons of Veal
with Spring Onions and Crispy Braised Lettuce



By Philippe Broad

PARIS, 27 APRIL 2010 — The tendron of veal is a cut from the portion of the breast that contains the cartilaginous rib-like portions that visibly resemble pork spare ribs when cooked, and is frequently used for stew. Here the veal is cooked with scallions, tomatoes, braised lettuce and garlic.

Serves 4

4 x 8 oz (200 g) tendrons of veal
2 bunches spring onions
4 small tomatoes, skinned, quartered and seeded
4 small cosse lettuces
8 oz (200 g) country bacon cubed
8 unpeeled cloves of garlic
Pepper from the mill
Olive oil


Trim, wash and thoroughly drain the small lettuces; skin, quarter and seed the tomatoes; wash and trim the onions.

In a deep non-stick stewpan, sear the tendrons on both sides over a high heat until nicely browned. Set aside and keep warm. Repeat the operation with the cubed bacon, the unpeeled cloves of garlic and the onions. Set aside with the tendrons. Sauté the lettuces so as to reduce their excess water to a maximum, then add the tomatoes. Replace all the ingredients in the pan and season with salt and pepper.

Cover and cook through over a gentle heat for about 15 to 20 minutes. Lightly drizzle with olive oil before serving.

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