Black Angus for the lovers of good meat!
For meat lovers, Angus veal doesn’t need any special recommendations. For others, it is certainly worth trying this top-quality veal.
You can come across it everywhere. In cookbooks, in the menus of your favourite restaurants, in the shop windows of the best butcheries. Aberdeen Angus is a cattle breed from Aberdeen, Scotland even though today it can also be found in New Zealand, Argentina, the United States and more rarely, in Greece. What makes this meat special, is the way these cattle are bred. The Angus veal is a high-quality, tender meat, which doesn’t have a strong smell. Its high quality is mainly due to the fact that Black Angus cattle are exclusively grass-fed and free-range. The Red Angus breed, which is derived from the population of Aberdeen Angus cattle, takes its name from its distinctive reddish-brown colour.
On the internet, you will find an endless list of cooking methods for this specific type of meat. For example, you can prepare a delicious black angus veal steak, accompanied by asparagus. Pour some oil in a pan and cook the beef steaks for three to five minutes on each side. Then add some butter and rosemary to the pan, before setting the veal aside to rest. In the meantime, sauté some onion, chives and add mustard, honey and pink pepper. Pour the sauce over the veal and enjoy… responsibly!
Alternatively, you can make marinated Black Angus veal chops. Blend some balsamic vinegar with garlic, salt, pepper and rosemary sprigs. Allow the chops to marinate for at least an hour in the fridge. Ideally, the meat should remain in the marinade overnight, for an even stronger taste. Remove from the marinade, season with salt and pepper and grill it.
You can even try making black angus veal burgers and even combine them with yellow cheddar cheese and bacon. And of course, the following recipe for black angus beef bourguignon is unforgettable. Cut the veal into cubes, season with salt and pepper, and brown it on each side. Continue to sauté while adding bacon and shallots in the beginning, followed by sliced carrots and mushrooms. Complete by adding tomato paste and red wine. Apart from the ingredients required to make this amazing recipe, you will also need a lot of patience, as for the perfect finish you will have to allow it to simmer on low heat for six to eight hours!