Veal brisket with red beet and veal jus

Name: Veal brisket with red beet and veal jus
Ingredients: veal brisket sous-vide cooked; beetroot cream with tarragon; Caesar crumble; Veal stock; Aceto balsamico; Vene cress

This dish is quick and easy to serve thanks to the use of sous-vide cooked meat. Whether it's à la carte, lunch, or catering: with sous-vide products, you can put a delicious dish on the table in no time.

Veal chuck comes from the shoulder of the calf and is a lean cut of meat with a small strip of fat and wonderfully fine meat fibers.

Ingredients

veal brisket sous-vide cooked

beetroot cream with tarragon

Caesar crumble

Veal stock

Aceto balsamico

Vene cress

Preparation

Cut a slice of the veal chuck and sear in a pan.
Heat the beetroot puree, put it in a piping bag, and keep warm in a warming cabinet.
Bring the veal jus to a boil, add a little aceto balsamico.
Pipe the beetroot puree onto the plate and place the sliced veal chuck on top.
Spoon the veal stock onto the plate.
Garnish with a little Caesar crumble and vene cress.