Cooking Instructions
About your product choice
This slow-braised veal is all about the bones, full of rich and delicious marrow. Traditionally served with yellow saffron risotto, this cut will give you exquisitive tenderness however you flavour it.
11 hrs
78°
/
172°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Rich dark soy mixed with a little sauce will add an oriental flavour
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Sous Vide Osso Bucco of Mature Beef, Smoked Garlic Mash and Carrots with Carraway
This take on the favourite classic Italian recipe has the delicious marrow intact for extra richness and matches perfectly with a smoky mash
View Recipe