Veal Rib Chops

INGREDIENTS  (for 4 persons):

• 1 kg of veal rib chops
•  1 tbl spoon mustard
•  1 tbl spoon honey
• Fresh herbs – parsley, basil, thyme, rosemary
• Extra virgin olive oil
• Five-spice mix – cinnamon, anise seed, fennel seed, ground peeper (or Szechuan pepper),
• Wine
•  ground cloves  (mixed with MixSy)

PREPARATION:

Crush all dry spices to make a five-spice mix with the help of MixSy chopper.

• Make pesto as well from all fresh herbs and extra virgin olive oil.
• Season the meat generously on all sides with the five-spice mix.
• Put the meat in cold oval griller, (Z-V3025Z) without adding any oil.  Of course, before you even start to cook put the lid on, so you can start creating the sous-vide process.

Turn on the induction on medium 160℃  for  just 5 minutes.  After 5 minutes, turn the meat over, put the lid back and immediately lower the temperature to 90℃ for 45 minutes. The meat will be slowly cooked on low heat and the pan will help to use all the moist and fat from the meat so it will be cooked evenly. The lid will help the pan to create a sous-vide effect without even using any vacuum.

Turn off the induction and set aside for a few more minutes for the meat to rest inside the griller.
Remove the cover and put the meat on a board, cover with mustard and honey, and finally with pesto sauce.
Serve on the board with Zepter style sous-vide vegetables for all of you to share.



CHEF’S TIP:
My suggestion would also be to prepare the potato salad and rucola salad with pomegranate and nuts (recipe in one of our next posts on blog).



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Chef Petra Gerić