Veal steak

When you think of sukade meat, you think of dark shredded meat that has completely fallen apart and has simmered in the pan for hours. The result is incredibly tender meat. But this is not the only way to achieve that result. With sous vide cooked veal sukade, it can be evenly pink and still as extremely tender as you are used to. Because the sukade is in a bag, it remains a whole. Try it yourself at home and you will not believe your eyes, believe me.

Note: at the cooking temperature of 58 °C the meat will get a steak-like texture. If you prefer a stewed and tender texture, choose the cooking temperature of 65 °C or higher, towards 70 °C.

Ingredients:

• 800 g veal sucade
• 1 dl olive oil
• 5 dl veal stock
• 1 dl orange juice
• 80 g ginger
• 50 g apple syrup

Preparation:

1. Get everything ready: Take a pan or a sous vide container and fill it with warm water. Set the sous vide device to 58 °C and let the water heat up.
2. Pack the veal sucade: Cut the veal sucade in 2 equal pieces and put it together with the olive oil in the sous vide bags. Place the bag in the water bath and set the timer to 24 hours.
3. Make the lacquer: Bring the veal stock to the boil and then add the ginger, apple syrup and orange juice and let it reduce to a syrupy consistency. Season the lacquer with salt and pepper.
4. Glaze the meat: Let the sukade cool and cut the veal sukade into equal slices. Then fry the sukade in the pan with some butter. Fry the sukade until golden brown and add the sauce to the pan. Make sure the sauce is well coated around the meat.
5. Make it even tastier: Complete the dish with, for example, crispy potato cubes, carrots, green herb sauce and peas.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]