Finish your sous vide veal chop in lump charcoal for a prehistoric experience.
Prep Time20 minutesmins
Cook Time3 hourshrs30 minutesmins
Total Time3 hourshrs50 minutesmins
Course: Entree, Main Course
Cuisine: American
Servings: 2
Ingredients
For the marinade:
1small shallot,finely chopped
2clovesgarlic,finely chopped
3tbspfresh rosemary,finely chopped
1tbspfresh tarragon,finely chopped
½cupolive oil
1tspsalt
1tspblack pepper
For the veal:
1bone-in veal chop,1” to 1.5” thick
Instructions
Combine all ingredients for marinade in a bowl and mix thoroughly.
Place the veal in a sealable bag and pour the marinade over top, coating the entire chop. Squeeze as much air out of the bag as possible before sealing and allow the veal to marinate in the refrigerator for four to six hours, overnight if possible.
Prepare your water bath by setting the sous-vide temperature to 130 degrees.
Place the sealed bag into the water bath and let it cook for 3 hours.
During the last half hour of sous vide cooking, fill and light a chimney of lump charcoal.
Once the coals are white hot, place them in the middle of your grill. Since you’ll be cooking the meat directly on the coals, try to make a flat surface of coals.
Remove the bag of veal from the water bath and, allowing excess marinade to drip off, take the chop out of the bag.
Using heavy duty tongs, place the meat directly on the coals and flip it every 45 seconds or so, ensuring it doesn’t burn, for a total cooking time of six to eight minutes.
After removing from the grill, allow the meat to rest for at least five minutes, then serve and enjoy!