Rack of calf
2 servings
150 minutes
Veal rack is an exquisite dish of Yugoslav cuisine that embodies the tenderness of meat and the art of its preparation. This recipe has roots in Balkan meat dish traditions, where rich flavor and perfect texture are valued. Soft and juicy meat enriched with the aroma of olive oil gains special depth through low-temperature sous-vide cooking that preserves its tenderness. The finishing touch is grilling, which gives the dish an appetizing crust and a light smoky aroma. Veal rack pairs perfectly with spicy sauces, fresh herbs, and a glass of red wine, creating a gastronomic delight. This delicacy is often served in festive menus where culinary skill and rich flavor are appreciated.
1
Clean the veal rack, remove all membranes, free the bones and trim excess, leaving only the ribs.
- Rack of veal: 800 g
2
Sear the veal rack over an open flame to stop the juice from leaking.
- Rack of veal: 800 g
3
Place the veal rack in vacuum packaging, add olive oil, and cook sous-vide for 2 hours at 64 degrees.
- Rack of veal: 800 g
- Olive oil: 40 ml
4
Grill the veal rack to achieve the right texture.
- Rack of veal: 800 g