Veal Chop 2nd Cut (1/2”-3/4”

Ingredients for 2

• 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

• Step 1

  Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC

• Step 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.

• Step 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.

• Step 4

  Place Mason Jar separately into sous vide with meat.

• Step 5

  Remove veal from sous vide and pat dry with paper towel. Place veal in fridge for 3 minutes to cool down.

• Step 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.

• Step 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

• Step 0

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• Step 1

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

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