Sous Vide Carpaccio of Veal | Recipe by

Carpaccio of Veal Cussion with Raw Tuna Tartare, Crispy Capers and Pickled Lemon

Carpaccio of Veal Cussion with Raw Tuna Tartare, Crispy Capers and Pickled Lemon Beef
  • COOK TIME: 4 hours
  • PREP TIME: 30 Minutes
  • SERVES: 4


  • 1 X 1.5 Kg Cussion / Rump of Veal
  • 1 litre Water
  • 300g Salt
  • 400g Sugar
  • 7 tbsp Liquid Smoke Flavour
  • 20 Pepper Corns
  • 1 Bunch Oregano
  • 4 tbsp Mustard Seeds
  • 2 tbsp Smoked Paprika
  • 300g Fresh Tuna
  • Juice 2 Limes
  • 1 tbsp Ketchup Manis
  • Sea Salt
  • 3 tbsp Chopped Chervil
  • 4 tbsp Baby Capers in Brine
  • ½ tsp Dijon Mustard
  • 2 Small Moroccan Pickled Lemons
  • Rocket to Garnish




Sous Vide Water Oven
Vacuum Pack Pouches
Vacuum Packer
Chopping Boards
Kitchen Knives
Wire Rack
Roasting Dish
Pastry Brush
Gravity Slicer
Deep Fat Fryer


This dish is a take on the classic Vitello e Tonata but made in a modern way to keep the flavours fresh and clean.


  1. First make a brine by simmering the water together with the salt, sugar, liquid smoke, oregano, mustard seeds, peppercorns and paprika. Set aside to cool
  2. Trim all the silver skin, sinew and any fat from the veal cussion. Plunge into the cooled brine and refrigerate for 36 hours
  3. Take the veal from the brine and rinse under cold running water
  4. Place the veal into a vacuum pouch and cook in preheated water oven at 62 degrees for 4 hours
  5. Take from the pouch and in a hot pan with a little oil heavily sear the outside
  6. Chill down overnight in the fridge, ready for slicing thinly on a slicer
  7. In a deep fat fryer set at 180 degrees fry the capers until crisp approx. 1-2 minutes then place on kitchen towel
  8. Dice up the tuna into small even cubes, season with the ketchup manis, lime juice, mustard and chopped chervil. Adjust the seasoning to taste
  9. To serve, slice the veal very thinly and lay onto a plate. Place the tuna tartare on neatly and garnish with the rocket leaves, slices of pickled lemons and the deep fried caper berries
  10. Drizzle with a little olive oil

Chef’s Tip –

The brine is not absolutely essential. Why not rub the veal in honey and dust with orange zest before cooking for a fresh fruity finish?

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