Slow-cooked veal belly with Jerusalem artichoke
- Main
- Medium
- 4
- 2 hours
PT2H
Ingredients
Veal belly
- 400g of veal belly
- olive oil
- salt
Jerusalem artichoke crisps
- 2 Jerusalem artichokes
Artichoke purée
- 120g of Jerusalem artichoke, peeled and sliced
- 1 garlic clove
- 1 sprig of thyme
- olive oil
- salt
- pepper
Jerusalem artichoke sauce
- 100g of Jerusalem artichoke, peeled
- 250ml of milk
- salt
- nutmeg
To serve
- 100g of veal jus
- 8 nasturtium leaves
- edible flowers
Equipment
- Water bath
- Bar sealer
- Vacuum bags
- Dehydrator
- Blender
- Hand blender
Method
1
Preheat a water bath to 63°C
2
Place the veal belly in a large vacuum bag with a pinch of salt and a little olive oil. Seal the bag with a bar sealer, then leave to cook in the water bath for 20 hours
- 400g of veal belly
- salt
- olive oil
3
After this time, plunge the vacuum bag into iced water to chill quickly, then cut into neat 4cm pieces. Keep in the fridge until ready to cook
4
For the artichoke crisps, cut each Jerusalem artichoke into 2mm thick slices on a mandoline. Steam until tender then place in the dehydrator for 3 hours
- 2 Jerusalem artichokes
5
To make the purée, sauté the garlic and thyme in olive oil over a low heat then add the Jerusalem artichokes, a splash of water and seasoning. When the artichokes are soft, transfer to a blender and blitz until smooth
- olive oil
- 1 garlic clove
- 1 sprig of thyme
- 120g of Jerusalem artichoke, peeled and sliced
- salt
- pepper
6
Preheat the oven to 180°C/gas mark 4
7
To finish the Jerusalem artichoke crisps, transfer to a baking tray and cook in the oven until completely crispy
8
For the sauce, cook the artichokes in the milk with a little salt and grated nutmeg then to make a sauce, adding more milk if necessary
- nutmeg
- 100g of Jerusalem artichoke, peeled
- 250ml of milk
- salt
9
When ready to serve, fry the veal belly pieces in a pan until warmed through and crispy and golden on the outside. Gently heat the veal jus in a pan
- 100g of veal jus
10
Reheat the Jerusalem artichoke sauce and blend using a hand blender until very foamy
11
To plate, add a line of the purée to each plate and drizzle some veal jus on top. Add a cube of the veal belly in the middle, then place a spoonful of the foam from the sauce next to it
12
Garnish with the Jerusalem artichoke crisps, nasturtium leaves and edible flowers. Serve immediately
- edible flowers
- 8 nasturtium leaves
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Slow-cooked veal belly with Jerusalem artichoke
