Veal Hanging Tender

Canadian milk-fed veal, these tasty little hanger steaks (there are 2-3 pieces per package) are great braised or even just sautéed.

Recipe: 1. Marinate at least 2 hours, overnight is even better. A good marinade has about 3/4 oil (you can't go wrong with olive) and 1/4 something acid, like wine, vinegar, a citrus juice. Add some herbs, spices, and a healthy amount of sea salt--or you could just use our Almighty Spice mix.
2. Get a frying pan nice and hot with just a little bit of oil. Sear the outside well, then move it to the oven, broiler, or gill. Cook it just past rare--it should still wiggle just a little when you poke at it.
3. Let it rest for 5-10 minutes.
4. Carve it accross the grain with a good sharp knife so that you can make thin slices.
5. Kick yourself for not having cooked up more.
Frozen
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Labeling Information: (specifications and ingredients sometimes change so the product you receive may be slightly different)
Contents: +/-300g
Handling: Keep Frozen at –18 degrees C
Origin: Canada
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