Sous Vide Rack of Veal | Recipe by

Rack of Veal cooked Sous Vide in Milk with a Mustard, Lemon and Parmesan Crust

Rack of Veal cooked Sous Vide in Milk with a Mustard, Lemon and Parmesan Crust Beef
  • COOK TIME: 6 hours
  • PREP TIME: 15 Minutes
  • SERVES: 4


  • 1 X 2KG Rack of Veal
  • 500mls Milk
  • 1 Bayleaf
  • 3 tbsp Truffle Cream
  • 2 tsp Chopped Thyme
  • Sea Salt
  • White Pepper
  • 50g Dijon Mustard
  • Finely Grated Zest of 3 Lemons
  • 75g Panko Bread Crumb
  • 75g Finely Grated Parmesan
  • 75g Butter Melted




Vacuum Sealer Bags
Vacuum Sealer
Sous Vide Water Bath
Chopping Boards
Kitchen Knives
Wire Rack
Roasting Dish
Pastry Brush


This delicate cut of veal is the perfect dinner party show stopper! The decadence of truffle with a juicy and subtle veal flavour.


  1. Brush the veal rack all over with Dijon mustard then season with sea salt and pepper and sprinkle with thyme
  2. Add the veal rack to a vacuum bag along with the truffle cream, bay leaf and the milk
  3. Seal the pouch and cook in a preheated water bath at 56 degrees for 6 hours
  4. When the veal is finished take out the rack and pat dry
  5. Brush the rack again with mustard
  6. In a bowl mix the breadcrumbs, parmesan, lemon and the melted butter
  7. Roll the veal rack into the bread crumbs and roast in a preheated oven at 225 degrees for 10 minutes until golden and roasted
  8. To serve, carve the rack into individual cutlets and season with salt

Chef’s Tip –

Adding the milk to the vacuum bag gives the dish a clean flavour. Brush with honey and paprika for a little Spanish feel to the dish

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