Ingredients

The following ingredients have 2 Servings
  • 2 thick veal chops
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • squeeze of lemon juice
  • 16 ounces mushrooms
  • 2 tablespoons white miso paste
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves (minced)
  • 2 tablespoons mirin
  • 3/4 cup chicken stock
  • 1/4 cup cream

Instruction

  • Season the veal chops with salt and pepper and vacuum seal (or use the water displacement method discussed in the post above).
  • Heat the sous vide water bath to 132F degrees and place the veal chops inside to cook for 3 hours.
  • Remove the chops from the water bath and take them out of the bag. Pat dry.
  • Heat a skillet over high heat until smoking. Place the veal chops in and sear for 1 minute a side.
  • Remove and serve with the mushroom sauce and a light squeeze of lemon on top.