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Sous Vide Loin of Veal | Recipe by sousvidetools.com

Sous Vide loin of Veal, Brussels Sprout Choucroute, Silver Skins, Sea Purslane, Sage Velouté and Jerez Jus

Sous Vide loin of Veal, Brussels Sprout Choucroute, Silver Skins, Sea Purslane, Sage Velouté and Jerez Jus Beef
  • PREP TIME: 5 hours
  • DIFFICULTY: Medium
  • SERVES: 8

Ingredients

Veal

  • 1 900g veal fillet

Chicken jus

  • 2.5kg of chicken neck
  • 2.5kg of chicken wings
  • 1 tbsp of olive oil
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 1 leek, washed and roughly chopped
  • 2 celery sticks, washed and roughly chopped
  • 8 garlic cloves, roughly chopped
  • 20 white peppercorns
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 200ml of brandy
  • 200ml of white wine

Silver skins

  • 8 silver skin onions
  • 100g of unsalted butter

Brussels sprouts

  • 300ml of Alsace wine
  • 300ml of chardonnay vinegar
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 long pepper

Choucroute

  • 1 tbsp of duck fat
  • 200g of Alsace bacon, brunoise
  • 2 carrots, peeled and brunoise
  • 1/2 celeriac, peeled and brunoise
  • 16 Brussels sprouts, chiffonaded

Girolles and sea purslane

  • 400g of sea purslane
  • 100g of girolles mushrooms
  • 20g of unsalted butter
  • 1 pinch of salt

Jerez jus

  • 100ml of red wine
  • 100ml of ruby port
  • 90ml of Jerez vinegar
  • 100ml of Cabernet Sauvignon vinegar
  • 1 bunch of sage, blanched and chopped
  • 1 shallot, blanched and chopped

Sage velouté

  • 10ml of olive oil
  • 1 shallot, sliced
  • 1 sprig fresh rosemary, roughly chopped
  • 5 sprigs of sage, roughly chopped
  • 10g of unsalted butter
  • 500ml of Chicken stock
  • 100ml of whipping cream
  • 1 tsp of soya lecithin
  • 1/2 lemon, juiced
  • 1 pinch of salt

Equipment

Equipment

Method

Method

  1. Begin by preparing both the chicken and veal jus which will accompany the veal in the Sous Vide cooker. Begin with the chicken jus as this needs to set overnight. Add the olive oil to a heavy-based stock pan then brown the chicken necks and wings. Cover the meat with cold water then bring to the boil and skim off any impurities. Once boiled add the alcohol, vegetables and aromatics. Simmer for 1 hour on a medium heat being sure to skim the impurities every 10 minutes. Pass the liquid through a muslin before reducing for a further 30 minutes. The liquid needs to reach a consistency where it lightly coats the back of a spoon. Transfer to a large container and allow to set overnight in a refrigerator. Set aside 400ml to be used in the jerez jus
  2. To prepare the veal trim any fat and sinew and set these aside for the veal jus. Section into 8 100g portions
  3. To make the veal jus place the veal trimmings into a heavy-based pan and brown until golden. Remove the trimmings, drain off the fat and wipe the pan before adding the set chicken jus. Melt the stock before adding the browned trimmings. Reduce to a thick consistency that easily coats the back of a spoon. Pass through both a fine sieve and then a muslin cloth before refrigerating
  4. Fill and preheat your Sous Vide to 58 C
  5. Take your prepared portions of veal and individually vacuum seal along with one tablespoon of the veal jus
  6. Submerge the sealed pouches in the Sous Vide for 32 minutes
  7. Meanwhile move on to the silverskins by adding the peeled onions to boiling water for 3 ½ minutes then refresh by submerging in ice water. Cut the onions in half then make petals by trimming off the root. Refrigerate until ready to serve
  8. To make the Brussels sprout reduction use a heavy-based pan to mix the wine, aromatics and vinegar. Reduce to the consistency of syrup. Set aside until ready to serve
  9. For the choucroute warm the duck fat in a large heavy-based pan. Add the diced bacon and fry until crisp. Sweat the brunoised root vegetables until soft yet retain no colour. Add, then sweat the sprouts. Season to taste then refrigerate until ready to serve
  10. Prepare the purslane by removing from its stalks. Cover with damp paper then refrigerate until ready to serve
  11. Prepare the girolles by wiping away any traces of dirt with a damp j-cloth. Using a sharp knife, scrape away the outer layer from the stalk then trim. Refrigerate in a dry container until ready to serve
  12. Now move on to the jerez jus by reducing the alcohol, herbs and shallots to 100ml in a medium heavy-based pan. Add the 400ml of chicken jus you set aside earlier then reduce again to 250ml. Pass through a muslin cloth then refrigerate until ready to serve
  13. Finally prepare the sage veloute sweating the shallots in the olive oil for 1 minute. Add both the chicken stock and the sage then simmer for a further 4 minutes. Pour in the cream before simmering for an additional minute. Finally add the salt and the lemon prior to passing through a strainer then liquidising along with the lecithin for 1 minute. Check the seasoning then refrigerate until ready to serve
  14. Now lay out 8 plates in preparation for assembling the dish then use a medium pan to gently warm the choucroute. Add the reduction then cook for a further minute. Drain through a cloth before portioning into 8 and spooning into the middle of each plate
  15. Take out the veal from the sealed bags then slice each portion into 2 rounds. Use the remainder of the warmed veal jus to glaze each portion. Assemble on top of the Brussels sprout choucroute
  16. Heat a non-stick pan then add the onion shells cut side down. Gently heat until golden. Use foaming butter to baste then use a cloth to drain. Arrange 4-5 shells around the veal
  17. Add the sea purslane and girolles to a hot pan of foaming butter then toss for 20 seconds. Season, drain then sprinkle a little around each plate
  18. Gently heat the jerez jus and sauce and finally, heat the veloute to 62 C in a small pan. Use a hand blender to liquidise then add spoonfuls of bubbles from the top and lay over the dish. Serve immediately
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