Coffee Spiced Veal Rack Parsnip Puree

Coffee & Spice Rubbed Rack of Veal

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Coffee & Spice Rubbed Rack of Veal with Parsnip Puree

Makes 6 Servings
wine WINE PAIRING
Left Bank Bordeaux

Huge, impressive veal chops, cooked to a perfect medium rare through the magic of sous vide & rubbed in a bold crust of espresso, pepper, chile & smoked salt.  Served with a brown butter parsnip puree.
 
Of course, if you don’t have a sous vide machine, you can use these rub & side recipes with roasted veal racks instead.

Coffee & Spice Rubbed Rack of Veal
INGREDIENTS
  • 6 Bone Veal Rack
  • 2 tsp Fish Sauce
  • Spice Rub:
  • 2 tbsp Espresso Coffee Beans
  • 1 tbsp Aleppo Pepper
  • 1 tsp Black Peppercorns
  • 2 tsp Alder Smoked Flake Salt
  • Parsnip Puree:
  • 4 Parsnips, Peeled
  • 2 Sticks Unsalted Butter
  • 2 tbsp Salt
  • 2 quarts Water

DIRECTIONS

1

Grind together all the spice rub ingredients.
2

Set your sous vide rig to 131°F.
3

Slice the rack between the bones into portions small enough to fit into vacuum bags (preferably at least 2 bone sections rather than individual chops).
4

Optional: If you’re using a pump vacuum instead of an expensive chamber vacuum, pour the fish sauce into the vacuum bag(s) you’re going to be using & freeze (so the liquid doesn’t get pulled into the pump).
5

acuum pack the rubbed rack portions with the fish sauce, lower them into the sous vide machine & let them cook for 2 hours.

  • Make the Parsnip Puree:
6

Boil the parsnips in heavily salted water until tender.
7

Blend the drained parsnips together with ½ cup of the simmering water.
8

Melt the unsalted butter in a wide skillet over medium-high heat. Continue to cook until you see brown flecks at the bottom.  Remove it from the heat.
9

Continue to blend the parsnip puree with a half cup of the browned butter.
10

When the veal has cooked, remove it from the sous vide machine & the bags, then dry it off.
11

Sear the veal rack portions on all sides until they develop a crust (this can be a little hard to tell given that there’s coffee in the rub).
12

Slice the portions between the bones into individual chops & serve them over the parsnip puree.
13

Serve with your choice (if desired) of vegetable sides (we used roasted delicata squash).

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Veal Recipes
Sous Vide Recipes
Rack Recipes