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Help with Veal Roast

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Just picked up two Veal topside roasts from the butcher. I am unsure what type of cut this is. Is it along the lines of brisket as in a braise in liquid till soft cut, or more like filet as in sear and serve med/rare cut?

Recipes would also be apreciated.


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  1. How big are the roasts, gastrognome?

    1. about the size of a loaf of bread each. Not sure of the weights.