Poached Veal

Preparation info

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By James Viles

Published 2016

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  • 400 g (14 oz) veal loin
  • 30 g (1


Trim the veal of any sinew or cartilage. Once trimmed, rub the salt all over the meat then set aside for about 2 hours in the fridge. Rub the salt off the meat and put it in a vacuum bag. Add the milk and white peppercorns, seal and cook in a water bath at 64°C (147°F) for 26 minutes. Remove from the water bath and leave to cool, in the bag or out. When ready to serve, thinly slice the veal.