Coffee & Spice Rubbed Rack of Veal with Parsnip Puree
Makes 6 Servings
 |
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.
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).