Veal steak

When you think of beef brisket, you think of dark, shredded beef that's completely fallen apart and simmered for hours in the pan. The result is incredibly tender meat. But this isn't the only way to achieve that result. Veal brisket cooked sous vide can be evenly pink and still as incredibly tender as you're used to. Because the brisket is in a bag, it stays intact. Try it at home, and you won't believe your eyes, believe me.

Note: At a cooking temperature of 58°C (137°F), the meat will develop a steak-like texture. If you prefer a braised, tender texture, choose a cooking temperature of 65°C (149°F) or higher, towards 70°C (158°F).

Author	Jorick
People	4
Temperature	58
Cooking time	24 hours
Prep time	1.5 hours

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

Get everything ready

Take a pan or sous vide container and fill it with warm water. Set the sous vide appliance to 58°C (136°F) and let the water heat up.

Wrap the veal sucade

Cut the veal steak into two equal pieces and place them in the sous vide bags along with the olive oil. Place the bag in the water bath and set the timer for 24 hours.

Make the varnish

Bring the veal stock to a boil, then add the ginger, apple syrup, and orange juice. Reduce until thick and syrupy. Season the lacquer with salt and pepper.

Varnish the meat

Let the veal steak cool and cut it into even slices. Then pan-fry the steak in a little butter. Brown the steak until golden brown and add the sauce to the pan. Make sure the sauce coats the meat well.

Make it even more delicious

Complete the dish with, for example, crispy potato cubes, carrots, green herb sauce and peas.

Use these products

[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]