![[Translate to English:] bereiding-sous-vide-kalfsvlees](/fileadmin/images/KalfsvleesSousVide.jpg "[Translate to English:] bereiding-sous-vide-kalfsvlees")
Steps
- Take the veal out of the fridge
- Allow the veal to come to room temperature for about 30 minutes
- Take a frying pan
- By using meat tongs you won't puncture the meat
- Put the flame up high
- Place the pan on the flame and allow it to get hot
- Turn the flame to medium
- Put the butter in the pan
- Allow the butter to bubble
- Put the veal in the pan
- Fry the veal blade all around for about 5 minutes.
- Remove the veal from the pan and place on a dish. Leave to cool in the fridge for about 30 minutes
- Bring the water to 61°C (142°F) with the sous vide stick.
- Vacuum the veal with herbs and spices
- Put the vacuumed veal in the sous vide bath
- Set a timer for 24 hours
- Remove the veal from the bath after 24 hours
- Cut open the bag
- Cut the veal into slices of approximately 2.5 cm
- Put the frying pan on medium-high flame
- Put some butter in the pan
- Allow the butter to bubble and fry the veal alternately for 2 minutes, 1 minute per side, until the outside turns light brown.
- Bon appétit!
Steps sous vide
Remove the veal from the bag.
