- 6 upper veal chops, cut from 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)
- peppercorns
- fleur de sel
Marengo Sauce
- 5 1/2 pounds veal trimmings (2.5 kg)
- 3 1/2 tablespoons olive oil (5 cl)
- 1 3/4 ounces butter (50 g)
- 1/2 pint white wine (20 cl)
- 2 green onions
- 4 tomatoes
- 1 ounce tomato paste (30 g)
- 1 bouquet garni (thyme, bay leaf, celery, parsley stems)
- 1 garlic head
- 2 cups veal jus (50 cl)
Instructions
Step 1: Veal
Remove the central bone, split the the chops into two identical pieces, and expose the ends of each.
Saw off some of the bones to even their length out. Remove the fat and nerves, expose the bones a bit more, and cover with aluminum foil.
Season with fleur de sel and brown quickly in a cast iron sauté pan with the grapeseed oil and the butter, searing all sides. Set aside on a rack and cool quickly in a flash freezer.
Put the veal in two airtight bags with the Marengo sauce (prepared below), and cook (pressure 3.2, seal 7.5) in 144°F (62°C) water for 19 hours.
Once cooked, cool in ice for 24 hours.
Step 2: Marengo Sauce
Put the veal trimmings and olive oil in a very hot cast iron pot. Brown well on all sides in the butter, remove, and drain.
Remove some of the fat from the pot. Add the chopped green onions and sweat. Add the tomato paste and caramelize.
Add the drained veal trimmings, the unpeeled garlic, and the quartered fresh tomatoes. Deglaze with the white wine, reduce, and moisten with the veal jus. Add the bouquet garni and simmer for 1 1/2 hours.
Once cooked, filter through a fine-meshed chinois, reduce and check the seasoning. Reserve 2 3/4 fluid ounces (8 cl) of the sauce for the sous-vide cooking.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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