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Semerrolle Sous Vide

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Ingredients for 3 servings:

  • 700 g veal from the leg (semer roll, tail roll)
  • 1 tbsp harissa
  • 1 tbsp tomato paste
  • 1 tbsp BBQ sauce
  • 1 tbsp olive oil
  • 1 tbsp soy sauce

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 hours; Total time approx. 1 day 5 hours 10 minutes

For the marinade, combine all ingredients. Place the meat and marinade in a sous vide-compatible bag and vacuum seal. Marinate in the refrigerator for at least 24 hours. Preheat a sous vide-compatible container with sufficient water to 54°C. Place the bag containing the meat and marinade in the water bath for 5 hours. Slice the meat and serve with the marinade.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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