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Veal loin with pak choi

31 May 2021 / Team Cuisine /
Difficulty
Easy
Preparation time
30 Minutes
Cooking time
90 Minutes

Instruction

1
Preheat the water bath to 62 degrees.
2
Rinse the veal loin. Pat dry with paper towel and oil lightly.
3
Grind the fennel seeds, coriander seeds, black pepper and salt with a pestle and mortar. Spread the spices evenly over the loin and press into the meat with your hand. Halve the garlic and vacuum seal with the veal loin in a suitable bag.
4
Wrap the bones with baking paper so that they do not damage the bag during the sealing process.
5
Cook the veal loin for 90 minutes at 62 degrees.
6
Halve the pak choi. Oil lightly and grill on both sides for approximately 3 minutes with a moderate indirect heat.
7
Season the pak choi. Pour over the lime juice and a little soy sauce and serve.
8
Carefully remove the veal loin from the bag. Leave to cool slightly and coat with hoisin sauce.
9
Grill the veal for 25 minutes over an indirect heat. Turn the meat while it is grilling.
10
Slice the veal and serve immediately. Serve with small grilled potatoes.

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