Sous vide

Veal blade


  1. Take the veal out of the fridge 
  2. Leave it for about 30 minutes to come up to room temperature
  3. Get a frying pan ready
  4. Use meat tongs instead of pricking the meat in order to retain moisture
  5. Turn the heat up high
  6. Put the frying pan on the heat and let it heat up
  7. Turn the heat down to medium
  8. Put the butter into the frying pan
  9. Heat the butter until it bubbles 
  10. Put the veal into the frying pan
  11. Fry the veal blade on all sides for about five minutes
  12. Remove the veal from the pan, place on a dish and cool in the fridge for about 30 minutes
  13. Bring the water up to 61 degrees (measure using the sous vide stick)
  14. Vacuum-seal the veal with herbs and spices
  15. Place the vacuum-sealed veal into the sous vide water bath 
  16. Set the timer to 24 hours
  17. After 24 hours, remove the veal from the water bath
  18. Cut open the bag
  19. Slice the veal blade into 2.5cm slices
  20. Put the frying pan over a medium heat 
  21. Put the butter into the pan
  22. Once the butter bubbles, fry the veal blade on both sides for two minutes, one minute for each side, until it is light brown on the outside 
  23. Enjoy!

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