Veal Chop 2nd Cut (1/2”-3/4”

BBQ 2nd cut veal chop with homemade sauce. Enjoy a much cheaper cut of veal and purchase 2nd cut veal chops. Although not as tender as First Cut French Veal Chops. This dish will not disappoint!

Author

Howie Kirshenbaum

Prep Time: 00:15

Recipe Time: 01:40

Temperature : 135F / 57.2C

Ingredients

• 2 TBSP Butter
• 1/2 cup diced Onion
• 1 TSP Rosemary
• 4 Garlic Cloves
• 1/2 Lemon Juice
• 2 TBSP Redwine Vinegar
• 2 cups Beef Stock
• Two (2) Second Cut Veal Chops 3/4” thick

Directions

1. Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
2. Prepare sauce on stovetop. Cook until thick. Add oil to pan. Sauté onions until soft. Add other ingredients and reduce. Pour contents into a mason jar through a screen to catch all large pieces only leaving the sauce.
3. Dress raw veal with sea salt, pepper, rosemary and powder garlic and place into bag. Place into sous vide for 1 1/2 hours at 135 F.
4. Place Mason Jar separately into sous vide with meat.
5. Remove veal from sous vide and pat dry with paper towel. Place veal in fridge for 3 minutes to cool down.
6. Heat cast iron pan until it smokes. Add 2 TBSP olive oil. Place veal in pan and sear both sides approximately 2 minutes per side.
7. Plate veal. Remove Mason Jar From Sous vide and place on table. Spoon on as much sauce as you prefer on top of your veal. Bon Appetite.

Stove Top seat

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2. Remove veal from bag, pat dry. Place into searing pan for approximately 2 minutes for each side, until brown and seared.