John Myers
Veal Boiled Beef Sous Vide on Wild Garlic Gnocchi, Melted Tomatoes and Veal Jus
The perfect veal boiled beef sous vide on wild garlic gnocchi, melted tomatoes and veal jus recipe with a picture and simple step-by-step instructions.
- 1,2 kg Veal boiled beef
- 2 kg Calf bones
- 300 g Carrots
- 300 g Celeriac fresh
- 300 g Onions
- 3 Pc. Garlic cloves
- 3 tsp Vegetable oil
- 5 tsp Tomato paste
- 500 ml Red wine, dry
- 3,5 l Water
- 1 Pc. Bay leaf
- 3 Pc. Rosemary sprigs
- 5 Pc. Thyme branches
- 1,5 tbsp Peppercorns
- 6 Pc. Juniper berries
- 900 g Potatoes
- Salt
- 80 g Wild garlic
- 3 Pc. Eggs
- 12 tbsp Flour
- 2 tbsp Durum wheat semolina
- Cherry tomatoes
- First, fry the bones together with the roughly diced vegetables, the onions and the garlic cloves in a pan with oil until golden brown. Also add the tomato paste and roast. Then add the herbs and spices, heat briefly and finally deglaze with wine. Now let the whole boil down until all the liquid has evaporated. Repeat the process in stages with the wine.
- Fill the pot with about 5 liters of water so that all bones are completely covered. Let everything simmer uncovered over a mild heat for about 2 hours. Again and again skim off the resulting foam. Now it can be poured through a fine sieve. Heat the clear jus again and let it simmer for another hour over a low heat.
- Vacuum the beef boiled beef in pieces of relatively equal size. Then let the vacuumed meat cook for 8 hours at 53 degrees in the sous vide. After the 8 hours, take out the meat, season with salt and pepper and fry briefly on each side. Then let it rest briefly and then cut into the desired slices.
- Prepare the wild garlic gnocchi during the cooking process. To do this, cook the potatoes with their skins in salted water for about 25 minutes. In the meantime, wash the wild garlic, dry it well (salad spinner), remove the stalks. Cut the leaves into strips and puree with the egg (mixer or star knife of the hand mixer).
- Drain the potatoes, steam them dry in the pan. Peel, press through the potato press, allow to cool a little. Fold in the wild garlic and egg mixture, semolina and flour, season with salt. If the mixture is still too moist, add a little more flour. Spread some semolina on the work surface, shape the potato dough into finger-thick rolls. Cut this into pieces approx. 2 cm wide and press against the back of a fork. This results in the typical groove pattern. Place the gnocchi on the semolina until cooked.
- Bring the salted water to the boil, add the gnocchi and let it steep for about 3 minutes. Remove with the slotted spoon and drain well. The dough should not be kneaded, otherwise it will gelatinize. For the same reason, process the finished dough quickly and do not leave it to stand.
- The exact amount of flour and semolina cannot be specified, as it depends on the type of potato and the degree of dryness.
- Mix the cherry tomatoes in sugar, salt, pepper and olive oil as desired and heat in the oven for 30 minutes at 80 degrees.
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