Veal tri-tip with glazed veal cheek

Ingredients:

1 piece of veal tri-tip
shiitake mushrooms

For the marinated kiwi:

1 kiwi
100 g olive oil

For the Jerusalem artichoke cream:

1 kg Jerusalem artichokes

For the Jerusalem artichoke crisp:

500 g Jerusalem artichokes
salt

For the veal cheek:

1 piece of veal cheek
veal stock
flour
oyster sauce

For the berbere marrow gravy:

5 g berbere spice mixture
65 g marrow fat
900 g jus de veau (veal stock)
385 g butter

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal tri-tip, veal cheek

Difficulty: ***

Cooking methods: sous vide

Source: Culinaire Saisonnier

Preparation

Sear the veal tri-tip, vacuum seal it and cook in a 52°C (126°F) water bath for 4 hours. Cut the kiwi into cubes and marinate in olive oil for 24 hours. Peel the Jerusalem artichokes, vacuum seal them and cook sous vide. Blend in the blender until smooth and season to taste.

Fry the shiitake mushrooms. For the crisp, peel the Jerusalem artichokes, cut into thin slices and deep-fry at 145°C (293°F) until crispy. Season to taste with some salt. Vacuum seal the veal cheek with the stock and cook in a 90°C (194°F) water bath for 8 hours.

Dredge the cheeks in flour and fry them until crispy. Glaze with the oyster sauce. Simmer the berbere spices in the butter and add the jus de veau and marrow fat. Cut the veal tri-tip into thin slices and garnish with the remaining ingredients.

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