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

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

Method

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
To prepare the veal trim any fat and sinew and set these aside for the veal jus. Section into 8 100g portions
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
Fill and preheat your Sous Vide to 58 C
Take your prepared portions of veal and individually vacuum seal along with one tablespoon of the veal jus
Submerge the sealed pouches in the Sous Vide for 32 minutes
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
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
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
Prepare the purslane by removing from its stalks. Cover with damp paper then refrigerate until ready to serve
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
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
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
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
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
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
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
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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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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