Sous vide – Veal

Quality Standard Mark veal

Ve a l R a nge Michelin starred Chef, Phil Howard and Master Butcher Dick van Leeuwen have pooled their vast knowledge to create an innovative range of veal forequarter and offal cuts which are ideal for both traditional and sous vide cooking.

This new range not only increases carcase utilisation, it also provides real differentiation on menus for consumers to try.

Calf Cheek Seal and place in the vacuum bag with Madeira, root vegetables and garlic.

Sous vide cook for 12 hours at 72°C. Remove from the bag and glaze in the pan with the liquor.

Calf Cheek

EBLEX Code: Offal V001

Slow cooked veal cheek with hand-rolled macaroni, white asparagus and morels

Chuck Roast Seal the joint in the pan in a foaming butter.

Cook in the oven at 130°C until the joint reaches an internal temperature of 43°C. Leave to rest for 40 minutes and then slice and serve.

Chuck Roast

EBLEX Code: Chuck V003

Yellow gristle (back strap), large fat pockets and discoloured tissue are removed before the joint is tied.

Sliced chuck roast with roast pomme banan, watercress and red wine sauce

Calf Tail Braise for 2½ hours at 130°C. Bind with chicken mousse and make the raviolis.

Blanch for 3 minutes and serve.

Calf Tail

EBLEX Code: Offal V001

Calves tail ravioli with savoury onions and roasting juices

Veal Mince Fry the mince with a classic ragout of red wine, onions and carrots.

Mince 95% Visual Lean EBLEX Code: Mince V002

Mince prepared from fresh fore and hindquarter cuts and trimmings. 95% visual lean cuts minced twice through a 5mm plate.

Veal ragout with hand rolled linguini and aged parmesan

5-Bone Fore Rib Seal the joint in the pan in butter.

Cook in the oven at 130°C until the joint reaches an internal temperature of 43°C. Leave to rest for 40 minutes and then slice and serve.

Fore Rib – 5-bone – French Trimmed EBLEX Code: Fore Rib V002

60mm of the meat is trimmed back to expose the rib bone ends.

Veal rib with a fricassee of broad beans, morels and peas and smoked cream potato

Calf Tongue Braise for 3 hours and remove the skin when the tongue is warm.

Leave the tongue to cool.

Slice and char grill to serve.

Calf Tongue

EBLEX Code: Offal V001

Chargrilled tongue with sunflower and wild garlic pesto and heritage beetroot

Quality Standard Mark veal

W o r k i n g t o

b e n e f i t P hil Howa r d

Phil’s interest in cooking began at university while completing his

t o g e t h e r t h e

i n d u s t r y D i c k Va n L e e u w e n

Dick has worked in the meat industry for over 30 years.

degree in microbiology.

He did his training at the widely acclaimed Utrecht School

After travelling around Australia, he returned to work

of the industry including retail outlets, processing plants

at the contract catering arm of the Roux brothers, followed by a stint with Simon Hopkinson.

In 1991 he opened his restaurant in Mayfair

of butchery in Holland. He has worked in various sectors

and the Meat and Livestock Commission where he developed many new products and cutting techniques.

and has held 2 Michelin stars since 1998.

Working now for EBLEX, primarily with processors and specialist

Phil’s food can be characterised as modern, progressive French,

and meat processing techniques, Dick has produced various meat

with punchy flavours kept in check by a rigorous approach to seasonality and outstanding technique.

butchers and acclaimed as a leading authority in butchery skills

cutting publications to assist butchers and caterers to improve quality by using the latest cutting techniques.

Disclaimer: Sous vide is a relatively new and evolving method of cooking. As with all cooking techniques, the chef must ensure that they fully understand the preparation, the cooking times and temperatures required. This brochure is for information purposes only and illustrates a limited number of recipe suggestions. It is the responsibility of the chef to ensure that they follow the correct food hygiene regulations and cooking parameters for the dishes they serve. Anyone undertaking sous vide cooking should fully inform themselves about this exciting technique prior to service.

Source: Grant Instruments (Cambridge) Ltd While the Agriculture and Horticulture Development Board (AHDB), operating through its EBLEX division, seeks to ensure that the information contained within this document is accurate at the time of printing, no warranty is given in respect thereof and, to the maximum extent permitted by law the Agriculture and Horticulture Development Board accepts no liability for loss, damage or injury howsoever caused (including that caused by negligence) or suffered directly or indirectly in relation to information and opinions contained in or omitted from this document. Š Agriculture and Horticulture Development Board 2013. No part of this publication may be reproduced in any material form (including by photocopy or storage in any medium by electronic means) or any copy or adaptation stored, published or distributed (by physical, electronic or other means) without the prior permission in writing of the Agriculture and Horticulture Development Board, other than by reproduction in an unmodified form for the sole purpose of use as an information resource when the Agriculture and Horticulture Development Board is clearly acknowledged as the source, or in accordance with the provisions of the Copyright, Designs and Patents Act 1988.

All rights reserved.

EBLEX, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL. EBLEX is a division of the Agriculture and Horticulture Development Board.