4
Veal tri-tip with glazed veal cheek
> 60 minutes
veal tri-tip, veal cheek
***
sous vide
Culinaire Saisonnier
Preparation
Sear the veal tri-tip, vacuum seal it and cook in a 52°C (126°F) water bath for 4 hours. Cut the kiwi into cubes and marinate in olive oil for 24 hours. Peel the Jerusalem artichokes, vacuum seal them and cook sous vide. Blend in the blender until smooth and season to taste.
Fry the shiitake mushrooms. For the crisp, peel the Jerusalem artichokes, cut into thin slices and deep-fry at 145°C (293°F) until crispy. Season to taste with some salt. Vacuum seal the veal cheek with the stock and cook in a 90°C (194°F) water bath for 8 hours.
Dredge the cheeks in flour and fry them until crispy. Glaze with the oyster sauce. Simmer the berbere spices in the butter and add the jus de veau and marrow fat. Cut the veal tri-tip into thin slices and garnish with the remaining ingredients.
Ingredients:
- 1 piece of veal tri-tip
- shiitake mushrooms
For the marinated kiwi:
- 1 kiwi
- 100 g olive oil
For the Jerusalem artichoke cream:
- 1 kg Jerusalem artichokes
For the Jerusalem artichoke crisp:
- 500 g Jerusalem artichokes
- salt
For the veal cheek:
- 1 piece of veal cheek
- veal stock
- flour
- oyster sauce
For the berbere marrow gravy:
- 5 g berbere spice mixture
- 65 g marrow fat
- 900 g jus de veau (veal stock)
- 385 g butter
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