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Provided By:

Chef: Shea Gallante
Restaurant: Cru

Ingredients:

Preparation:

De-bone the Veal Neck and split into two separate pieces. Feel over the meat for any bone shards and remove them, as well as any hard or very firm ligaments. Lightly pound with a mallet to even out the thickness.

Finely Mince the Garlic and Grate the Grana Padano. Rough chop the Oregano and finely chop the Parsley. Mix the herbs with the Garlic, Grana Padano and Olive Oil. Season the mixture with salt and pepper and spread over the surface of the Veal. Roll the Veal like a roulade and tie with butchers twine.

Season the outside of your Veal Roulades and sear them in a rondeau. After you have a nice brown crust put them on a cooling rack and in the refrigerator to cool down. When they are cold, cryovac them. At this point they will need to be cooked at 70 degrees Celsius for 30-34 hours. When they are tender, remove them and slice and serve or shock them in an ice bath and reheat and serve at a later time.