A veal cannot be considered the premium meat. The good thing about this is the fact that it's very affordable. Let's cook a roast veal shoulder using a sous vide technology that will turn the meat into a tender perfection.
Ingredients
Serves: –+
- Veal shoulder 1.2 kilo
- Chopped fresh thyme 1 tsp
- Salt and pepper
Method
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Season the veal with thyme, salt and pepper. Put the meat in a large vacuum bag, pump out the air and seal the bag.
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Immerse the bag in a water bath preheated to 57ºC (135°F) for 24 hours. Cover the surface of a sous vide cooker with a thermal blanket or cling wrap to minimize water evaporation. Check the water level from time to time. If it decreases critically, refill the bath.
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When the timer goes off, take the bag out from the water. Pull out the veal from the bag and pat it dry with paper towels. Season with salt and pepper some more if you suppose it's necessary.
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Preheat a cast iron pan over a high heat and sear the veal on all sides until golden brown. Alternatively, you can use a grill for the same purpose.
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Let the meat chill for 10 minutes. After that, slice it into servings and enjoy your meal!
