Slow-cooked veal belly with Jerusalem artichoke
Item 1 of 1
- medium
- 4
- 2 hours
This slow-cooked veal belly recipe is as much an ode to the Jerusalem artichoke as it is to veal, with artichoke crisps, purée and foam accompanying the meat, which has been cooked sous vide for 20 hours in a water bath for incomparable tenderness.
First published in 2016
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Ingredients
Metric
Imperial
Veal belly
- 400g of veal belly
- olive oil
- salt
Jerusalem artichoke crisps
- 2 Jerusalem artichokes
Artichoke purée
- 120g of Jerusalem artichoke, peeled and sliced
- 1 garlic clove
- 1 sprig of thyme
- olive oil
- salt
- pepper
Jerusalem artichoke sauce
- 100g of Jerusalem artichoke, peeled
- 250ml of milk
- salt
- nutmeg
To serve
- 100g of veal jus
- 8 nasturtium leaves
- edible flowers
SAVE RECIPE
Equipment
- Water bath
- Bar sealer
- Vacuum bags
- Dehydrator
- Blender
- Hand blender
Method
1
Preheat a water bath to 63°C
2
Place the veal belly in a large vacuum bag with a pinch of salt and a little olive oil. Seal the bag with a bar sealer, then leave to cook in the water bath for 20 hours
- 400g of veal belly
- salt
- olive oil
3
After this time, plunge the vacuum bag into iced water to chill quickly, then cut into neat 4cm pieces. Keep in the fridge until ready to cook
4
For the artichoke crisps, cut each Jerusalem artichoke into 2mm thick slices on a mandoline. Steam until tender then place in the dehydrator for 3 hours
- 2 Jerusalem artichokes
5
To make the purée, sauté the garlic and thyme in olive oil over a low heat then add the Jerusalem artichokes, a splash of water and seasoning. When the artichokes are soft, transfer to a blender and blitz until smooth
- olive oil
- 1 garlic clove
- 1 sprig of thyme
- 120g of Jerusalem artichoke, peeled and sliced
- salt
- pepper
6
Preheat the oven to 180°C/gas mark 4
7
To finish the Jerusalem artichoke crisps, transfer to a baking tray and cook in the oven until completely crispy
8
For the sauce, cook the artichokes in the milk with a little salt and grated nutmeg then to make a sauce, adding more milk if necessary
- nutmeg
- 100g of Jerusalem artichoke, peeled
- 250ml of milk
- salt
9
When ready to serve, fry the veal belly pieces in a pan until warmed through and crispy and golden on the outside. Gently heat the veal jus in a pan
- 100g of veal jus
10
Reheat the Jerusalem artichoke sauce and blend using a hand blender until very foamy
11
To plate, add a line of the purée to each plate and drizzle some veal jus on top. Add a cube of the veal belly in the middle, then place a spoonful of the foam from the sauce next to it
12
Garnish with the Jerusalem artichoke crisps, nasturtium leaves and edible flowers. Serve immediately
- edible flowers
- 8 nasturtium leaves
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