A real Dutch classic! Deliciously slowly cooked, buttery and easy to prepare.
The veal is vacuum-packed and subsequently slowly cooked (sous-vide). The advantage of vacuum-packing it is that all flavours, aromas, vitamins and juices are preserved. The flavour of the herbs and spices are more intense.
All you have to do is heat the veal up.
Click here for the most delicious recipes with Braised Veal.