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Veal semolina roll sous-vide

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Ingredients for 3 servings:

  • 600 g veal (semer roll)
  • 2 tbsp Worcestershire sauce
  • 1 large onion(s)

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

Place the meat in a freezer bag with the Worcestershire sauce and marinate in the refrigerator for at least 24 hours. Preheat a sous-vide container with enough water to 54°C. Peel the onion and slice it into thin rings. Remove the meat from the marinade and place it in a sous-vide bag with the onion rings, then vacuum seal. Place the bag in the water bath for 5 hours. Slice the meat and serve with the onion rings.

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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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