Slow-cooked veal belly with Jerusalem artichoke

4
2 hours

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

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