Recipe detail

Name: Veal loin cooked sous-vide
Yield: 10
Cuisine: German
Ingredients: 2.2000 tPcs Kalbsrücken; 3.0000 g Thymian; 2.0000 tPcs Knoblauchzehen; 18.0000 g Meersalz; 15.0000 ml Olivenöl; 4.0000 g Rosmarin; 4.0000 g Pfeffer weiß gemahlen

Beef Veal loin cooked sous-vide

20. 9. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: German

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Program steps

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Sous-vide Garen

Combination

50 %

Termination by time

02:00 hh:mm

65 °C

50 %

Ingredients - number of portions - 10

Name	Value	Unit
saddle of veal	2.2	pcs
thyme	3	g
garlic cloves, finely chopped	2	pcs
sea-salt	18	g
olive oil	15	ml
rosemary	4	g
ground white pepper	4	g

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, K, Mg
Vitamins: A, D, E, K

Nutritional value of one portion	Value
Energy	2.9 kJ
Carbohydrate	0.5 g
Fat	0.1 g
Protein	0.1 g
Water	0 g

Directions

Remove the sinew from the veal loin - the chain can stay attached, as it adds a wonderful flavor. Then season the veal loin with salt and pepper and vacuum seal all the ingredients in a vacuum bag. The herbs can also be replaced according to taste, for example with sage, tarragon, or basil. Cook as follows in the combi steamer sous-vide: combi steam mode, 50% humidity, 65°C, 2 hours, 50% fan speed. Cooking times may vary here depending on the thickness of the meat. Finally, briefly grill the veal loin in the combi steamer whole or cut into steaks. Asparagus and sauce béarnaise make the perfect side dishes.