Chef Anthony Susi of Sage – Boston, MA
Yield: 4 Servings
1 pound smoking chips
4 Tablespoons dry lavender
2 pounds boneless veal breast
4 sprigs rosemary
4 garlic cloves
1 bunch sage
2 cups chilled veal demi-glace
Salt
Pepper
Equipment:
Smoker
Cryovac vacuum sealer with bags
Braising pan
Prime the smoker with the smoking chips and lavender. Add the veal breast when you have ample smoke. Turn down to medium heat and smoke for 30 minutes.
Remove the veal breast from the smoker and refrigerate for 1 hour. Cut the veal breast into 4 equal portions. Place a portion in each Cryovac bag along with 1 rosemary sprig, 1 garlic clove, 2 sage leaves and 1 Tablespoon of demi-glace. Season with salt and pepper.
Seal the bags, forming vacuum pouches and poach in 140° F water for 10 hours. Remove the bags from the water and place in an ice bath to cool down.
Before serving, place the Cryovac bags in a pot of simmering water for 15 minutes. Remove the contents from the bags into a sauce pan over medium heat. Simmer and baste for an additional 10 minutes. Adjust seasoning.