Thick-Cut Veal Chops with Cardoons and Marrow
- 6 upper veal chops, from between the last four chops of the breast and the first two of the flank
- 3 1/2 fluid ounces grapeseed oil (10 cl)
- 1 3/4 ounces butter (50 g)
- 2 carrots
- 2 sprigs celery
- 2 onions
- 2 very ripe tomatoes
- 2 shavings dried porcini mushrooms
- 2 orange rinds
- 2 cups veal stock (50 cl)
- 1 sprig thyme
- 1 garlic clove, halved, sprout removed
- 1/2 teaspoon peppercorns (2 g)
- 1/2 pint veal jus (25 cl)
- 4 teaspoons aged wine vinegar (2 cl)
Step 1: Veal Chops
Remove the central bone, and split the the chops into two identical pieces. Expose the ends of each, and saw off some of the bone so that they are of even length. Remove the fat and nerves, expose the bones some more, and cover the bones with aluminum foil.
Put the chops, veal stock, and aromatics into two sous-vide bags (pressure 3.2, seal 7.5), and cook in 143°F (62°C) water for 19 hours. Cool in ice for 24 hours.
Just before serving, bring the temperature of the meat back up by immersing the bags in a 140°F (60°C) double-boiler for 30 minutes.
Take the veal out of the bags, and place in a sauté pan.
Filter the cooking juice into a large saucepan, and bring to a boil, then filter through a cheesecloth to obtain a clear cooking stock.
Cook the veal in a 390°F (200°C) oven, and glaze the meat with a fine coating of reduced cooking stock, basting it frequently. Make sure that the internal temperature does not exceed 140°F (60°C). Set aside in a warm place.
Add veal jus to the cooking stock, and reduce to the desired consistency. Season with aged wine vinegar, and filter through a fine meshed chinois.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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