Recipe: Sous Vide Veal Chop

  By Jack Lawson    

October 31, 2022

VealĀ  is considered a delicacy by many, and for good reason. The delicate, neutral flavor is the perfect bed for a sauce heavy on the umami. With this in mind we've tried to a traditional veal marinade with a more experimental miso-mushroom sauce. This doubles up on the tenderness factor while providing nuanced, earthy notes.

  • Prep: 15 mins
  • Cook: 3 hrs 30 mins
  • Yields: 2 servings


For the Chops

2 bone-in veal chops between 1 and 1.5 inches thick

2 tbsp of vegetable oil for searing, or another neutral oil

For the Marinade

1 small shallot, finely diced

2 cloves of garlic, minced

3 sprigs of fresh rosemary

1 tbsp fresh tarragon leaves

3 tbsp olive oil

Kosher salt and freshly cracked black pepper to taste

For the Miso Mushroom Sauce

16 oz of your favourite mushrooms - we used Cremini, but feel free to mix and match depending on what you like

2 cloves of garlic, minced

1 tbsp unsalted butter

2 tbsp white miso paste

2 tbsp mirin

3/4 cup chicken stock

1/4 cream

Salt and freshly cracked black pepper to taste - if you want to maintain a clearer "white" sauce then substitute white pepper instead

3/4 cup chicken stock

Chives to garnish


For the Marinade

1Combine your finely diced shallots, minced garlic, rosemary, and tarragon together in a mixing bowl. Add the olive oil and whisk together then season to taste with salt and pepper.

2In a vacuum sealable bag (Ziplock is perfectly fine) combine the chops and marinade. Massage and refrigerate for at least 1 hour or up to 8.

To Cook

1Begin by heating your water bath to 134 degrees Fahrenheit, or 56.6 degrees Celsius, for medium-rare.

2Cook for 3 1/2 to 4 hours. When you have about a half hour left you can begin making the miso mushroom sauce.

3To do so warm up your stock and dissolve the miso paste. Make sure to avoid hitting a boil, as miso can burn if not handled with care.

4With the stock and miso combination ready to go cook the mushrooms at a medium-high heat until the liquid has released.

5Add 1 tbsp of butter and the 2 minced garlic cloves and cook until fragrant.

6Add the mirin and cook for an additional 30 seconds.

7Slowly add the stock to the pan and bring to a simmer. Season with salt and pepper to taste.

8Finally, add the cream and bring to a simmer again - at this point the sauce is ready to serve.

9When the cook is over remove the veal chops from the water bath, discard the aromatics, and pat dry.

10Add your neutral vegetable oil to a skillet and heat until just smoking. Sear the veal chops for 1-minute per side. Let rest for 5-minutes.

11To plate, we suggest paring with Belgian stoemp or mashed potatoes. Either way, lay the veal chop down, smother with the mushroom sauce, and garnish with fresh chives.

12Photo credit: istetiana/Shutterstock


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