Boiling veal


  1. Take the veal out of the fridge
  2. Allow the veal to come to room temperature for about 30 minutes
  3. Take a frying pan
  4. By using meat tongs you won't puncture the meat
  5. Put the flame up high
  6. Place the pan on the flame and allow it to get hot
  7. Turn the flame to medium
  8. Put the butter in the pan, spreading the butter
  9. Let the butter bubble
  10. Fry the veal cubes in the butter
  11. Add water until the veal is well covered
  12. Add the vegetables and herbs and bring to the boil
  13. Turn the flame to low and allow to simmer
  14. Drain through a fine sieve after cooking for about 1 hour.
  15. Allow the poured liquid (broth) to cool down
  16. Separate the veal from the vegetables and keep the veal separate
  17. With the cooled broth you make the roux
  18. Add the veal to the roux and season with herbs and/or spices.
  19. Bon appétit!

Steps boiling veal


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Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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