Sous-Vide Veal Knuckle with Swiss Chard

Credit: Didier Loire

Swiss Chard


Step 1: Veal Knuckles

Saw the knuckles off just before the joints, and remove the nerves from the surface. Scrape the bones, being careful not to detach too much meat.

Heat some oil in a sauté pan. Season the knuckles with fleur de sel, and sear on all sides until golden brown. Remove from the pan and place on a rack.

Peel, wash and drain the vegetables, leaving them whole. Peel the clove of garlic, cut in two and remove the sprout.

Put the knuckles, carrot, celery, thyme, garlic, peppercorns, onion and the cold veal stock into a vacuum bag. Seal the bag (pressure 2.8, seal 6.5). Cook for 24 hours in 144°F (62°C) water.

Step 2: Swiss Chard

Remove the chard leaves from the stalks. Remove all of the stringy parts. Cut the stalks into pieces of equal shape and length and place immediately in 1 quart of cold water with 1/4 teaspoon of ascorbic acid.

Cut the chard leaves into strips. Wash in cold water several times, drain and dry. Place on a perforated stainless steel sheet pan and cover with a clean, damp dishcloth.

Clean, quarter and remove the insides of the tomatoes.

Peel the scallions and bias cut the whites.

Heat some olive oil in a pot. Drain the chard stalks and sear in the hot oil. Season lightly, cover and let stew slowly in their own juice. Stir frequently so that they do not brown. Add some chicken stock and broth when there is no longer enough liquid.

While the chard stalks are cooking, melt a touch of butter in a pot, add the scallions and sweat without browning. Once tender, add the tomatoes and stew gently for 10 minutes. Add the chard stalks, cover and simmer for 20 minutes on the edge of the range. Check the seasoning once cooked.

Heat the butter until lightly browned. Place a peeled garlic clove on the tines of a fork. Add the chard leaves to the pan, and stir constantly with the fork speared with garlic until they wilt, then drain.

Place the bags containing the knuckles in 140°F (60°C) water for 30 minutes. Remove the knuckles from the bags and place in a sauté pan.

Drain the braising stock into a pot and bring to a boil. Boil for five minutes and skim to remove the albumin. Filter and pour over the knuckles. Glaze the knuckles in a 430°F (220°C) oven, remove and place on a rack.

Add the veal stock to the sauté pan, reduce until thickened, add some aged wine vinegar and filter through a chinois.

Put the knuckles in a serving dish and place the garnish in an Escofffier dish. Serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits