Tonnato veal

Steps

1. Preheat the sous vide water bath to 56 °C.
2. Remove any cartilage or fatty sinew from the veal roast, then season it all over with salt.
3. Place the meat in a vacuum bag with the garlic, bay leaf, cloves, a few black peppercorns, and the olive oil, and seal.
4. Cook in the water bath for 12 hours.
5. Open the bag, strain the cooking juices, and set them aside for the sauce, topping up with broth to reach the 150 g it needs.
6. Pat the meat dry and sear it briefly on all sides in a very hot, dry pan, about 1 minute in total. The film of oil left from the bag is enough.
7. Let the meat cool, then wrap it tightly and refrigerate until completely cold (ideally overnight).
8. While the meat chills, make the tuna sauce with the reserved cooking juices (see Tonnato sauce). Pass it through a fine sieve, thin it with a little more broth until it pours like single cream, then load it into a 0.5 L siphon, charge with 2 N₂O cartridges, shake well, and refrigerate for at least 2 hours.
9. Once the meat is completely cold, slice it thinly with a smooth-bladed knife.
10. Arrange the slices on a serving platter, shake the siphon, and pipe the tuna foam over the centre just before serving.

Notes

• For a firmer, more traditional texture, cook at 58 °C for 4 hours. Don’t go below about 55 °C for long cooks, and don’t push topside much past 24 hours or it turns mealy.
• The wine and the carrot, celery and onion from the poaching method are left out because alcohol doesn’t cook off in a sealed bag and raw aromatics come out harsh. The sear is optional, but it adds flavour and a neater edge to the slices.