Sous Vide VEAL BONE-IN RIBEYE with Veal Sauce!

You asked for it and today I tried veal for the very first time. It was also ninja's first time trying this out. I cooked it sous vide and from my research I notice many pro's making a sauce to to with the veal and I did the same thing.
HOW TO COOK VEAL SOUS VIDE
I cooked it for 2:30hrs @ (135°F / 57.2°C)
Veal Ribeye provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
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INGREDIENTS * I used for this sous vide cook.
3 Bone-In Veal Ribeyes
Sauce
2 tbsp Clarified Butter
1 Seared Veal Ribeye
1/2 Cup White Onion
1 Rosemary
4 Garlic Cloves
1/2 Lemon Juice
2 tbsp Honey
2 tbsp Red Wine Vinegar
2 cups Beef Stock
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@samuelrobertbrown88]

Not a fan of grilled veal. If you braise veal however, it is absolutely delicious. I recommend you do the sous vide equivalent of Osso Buco. Sous vide the veal shank in a simple osso buco style sauce in the bag, then sear. Plate it over some sous vide risotto, then you will have a great video and meal!

[@kennethd.spiegel7379]

On the Veal chop........ Needs to be cooked to just shy of medium. Needed more sear from a grill to add bbq flavor. The 135 was good but more time on grill for outer crust. The best, having tonight, with souvide! You guys are the best !

[@Merecir]

I got so inspired by this channel that I bought the stuff needed. So just now I had my first self made sous vide meal. It was deeeeeeeeeeeeelicious! =D

[@MrWalksindarkness]

those anova machines have come down in price A LOT, I am real close to breaking down and buying one

[@That1CoolChick]

Hercules Rockefeller I just did! I got mine when Amazon had their treasure truck for 94 bucks!

[@MH-go9wn]

I also bought a joules because of this channel. It was a ridiculous wait for chef steps to ship it tho.

[@socomcygnusx1]

I got mine on closeout at walmart for $40. Works great. But my pit still makes better food.

[@JimN5QL]

I felt the same way. I was watching other sous-vide channels and I just was not convinced. Then I found sous vide everything and was amazed how Guga made it so simple looking so I went out and bought everything I need to do sous vide! I never thought meat could taste so good. My only complaint is that Guga has gone and bought all this expensive stuff that I cannot afford like his vacuum sealer and that little thousand-dollar oven and 50 plus dollars worth of steaks. All I have is an $80 sous vide stick and a large pasta pot and a vacuum sealer. I wish I could afford a searzall because I am just using a pencil torch. I watch the channel mostly for the experiments that Guga comes up with that's very interesting and entertaining! Those three guys are the kind you would like to hang out with and I always look forward to the next video!

[@hlynnkeith9334]

That is likely factory veal. The calf was bottle fed from formula. The lack of exercise and the formula milk make a difference in the taste of the meat. I grew up on a ranch. On rare occasion, we ate range veal: a yearling calf taken off the mother before it was fully weaned. Best beef I ever had.

[@multimediapcuser412]

He must try free range cattle over 8-9 months old. The color of the veal meat is red, this one is light color, like a pork. In this one I can't see the meat fibers. In a free range calf you can see the fibers. Maybe this calf was grew up inside crates or it's very young. I'm goes to "h lynn keith" opinion. With a free range cattle you may miss a cow milking, but the calf and his mother are happy, if you left them together for some hours a day.

[@HaSnare]

In germany they do Schnitzel from veal meat Tastes actually amazing

[@TROYCOOKS]

I agree, regular beef steak is MUCH better. Veal is a subtle hint of beef flavor, but really mild and almost a bland flavor. I bet that sauce kicked it up to the next level though!!! Great job guys!!!!

[@SousVideEverything]

Yeap you are totally right brother Troy. 👍👍👍

[@havardantonsen]

Looks amaaaazing! Every time you guys post a something I immediately stop whatever I'm doing and watch the video. Keep them coming!

[@SousVideEverything]

Thanks you so much for the support. I appreciate that.

[@kili_]

Veal has a much better flavour in my opinion if you cook it at a higher temperature - i would recommend about 140-145F. Love your videos! Best regards from Germany!

[@IIIIIID3nni2IIIIIII]

Veal is very popular in Germany. Really Nice that you made a Sauce out of it Guga! Its very important to a veal. You should try out a Veal Filet or you use it to make Schnitzel. Trust me they are so AMAAAZING with Veal.. In the End.... I love your videos!! keep going.

[@bang2loud1981]

Man I'm trying to cut down on my red meat intake and you guys keep releasing these bad ass steak vids I'm drooling right now awesome video

[@Paisteboy]

It could have been the rosemary. Not sure what is typical but I would not have used rosemary for this. probably why Ninja thought it tasted like lamb. Maybe try this again with the standard seasonings that you use on beef. While growing up, my mom made veal cutlets and that is the only way I've had veal. Great video guys even if you weren't in love woth the results.

[@DanielAnchondo]

Yeah rosemary is powerful stuff, I would've gone with thyme instead for veal.

[@tony_25or6to4]

I agree

[@Shoddragon]

don't think so. Rosemary imparts a strong, herby flavor and they specifically noted that the flavor was overall pretty light.

[@Its_Ninooo]

Still waiting for the Wagyu hope it's next

[@Palvana]

Me too!! Been teasing us for a few days now!

[@SousVideEverything]

lol... soon, not next.

[@Lightzy1]

I'm not sure wagyu will benefit so much from sous vide given the fats don't render

[@rickcar94]

Aviram Gottfried they are going to sear it anyways.

[@madman10340]

Aviram Gottfried I feel like it’ll no joke just fall apart

[@modest_mind2526]

Use the juices from their bags instead of searing? That would do, I think

[@DavePruett]

Yes, veal is much more delicately flavored than beef. That is why you see it served with a sauce most of the time. For example, in Italian cooking, veal is often served with as Veal Piccata (with a lemon-caper sauce) or Veal Marsala (Masala wine and mushroom sauce). The French like to stuff a breast, roast it, and serve it with a wine and butter sauce. Just a few of hundreds of examples. To make a veal chop tasty without a good sauce, you need to season it aggressively and grill it in a way that gives a good smoky flavor. So, veal by itself is expected to have relatively little flavor (like a chicken breast or pork tenderloin) and needs to be sauced or cooked in a way to impart a lot of flavor. Because it is relatively expensive, another meat is often a better choice. The exception is veal (calf, baby beef) liver, which is absolutely dee-licious if you like liver, totally disgusting if you don't. 😀

[@billsullivan8712]

All I have to say is both VEAL and steak are amazing. I have been eating my entire life. If you asked me to choice one I couldn't. Blond or brunette? Steak or VEAL? Nike or under armour? ALL SO GOOD!

[@ohheyychristian]

I know they don't look good right now... but watch this! - such a great line that is unique to your channel, thanks for making me salivate in envy with every video you guys do :P

[@lauriedepaurie]

I usually make a pan sauce with the juices (+seasoning+herbs) from the bag. Really tastes great. I microwave an onion (skin on) on max for about 12-15 minutes around the time I put the meat in the sous vide. If you want garlic (usually in my seasoning), add that after the onions have cooked for 7-8 minutes. Let it cool completely in the microwave (basically taking it out around the same time as the meat, and chopping it superfine). I usually sear my meat in a hot pan(hot as it'll get) with a touch of rice oil (high smoke point). When I take out the meat I'll add the onions, which will be mostly cooked and sweet after microwaving, they brown up in a minute. Deglaze with wine or a very good beer, and when that's mostly reduced you can add the juices from the bag, add a bunch of cold butter, turning of the heat and mixing well to emulsify it. This sauce is so amazing, so easy and cheap (doesn't taste like it though) and really compliments the meat.

[@zScrotumify]

Would the sauce be better if you used the liquid from the bags after sous vide cooking the veal?

[@artgaignard8817]

Add the juices from the bags to the sauce and reduce to really get that super solid flavor.

[@JohnSmith-fk5rr]

In Italy Veal is usually always served with a sauce; its more about tenderness than beefy flavour

[@iluvj00]

Hey Guga, you should buy some of Spain dried age old beef sold by Pepechuleton. They dry age old working ox.

[@elizabethanrose]

Veal is a learned choice. Your sous vide recipe makes me want to try it. I just did Pork Shank Osso Busco sous vide for 48 hours at 150 degrees. It fell off the bone. Waiting for your beef shank recipe to be further inspired. Great video again!

[@davidhamad6125]

Try dry aging it & seeing how that goes

[@billmcquay4530]

Ninja is right. It’s a beef and pork-ish texture. As a butcher one of the get over tricks to make ground veal substitute is to grind beef and pork up as a ground veal substitute.

[@DanielAnchondo]

You should try making real bordelaise sauce! It's wonderful and would go with the veal or even a regular steak really well! I would also recommend thyme instead of rosemary due to the more delicate flavor. I also know you guys love searing with the blow torch but I would recommend finishing it off in a pan with a little butter and thyme in which you can reheat the bordelaise and pour over the steak as well.

[@gregmcb5305]

I think they feed them milk solids and they deprive them of iron so they end up being anemic hence the white meat, I don’t know if that’s true but I wonder if it would be more flavorful if they allowed them to have iron in some form

[@samgeurdi6351]

Reverse sear from oven low heat (the longer it takes to get to the desired temperature the better it is) to pan is the way to go if you don’t have a sous vide or a torch. Did try pre searing it was a mistake I’ll never repeat again.

[@KnifeCursed]

You should try dry aging veal! I have no idea if it would be delicious but it’s worth a try.

[@DavePruett]

Oh, and lamb was mentioned here. Seem like ages since I saw a lamb video. I remember chops and racks. Have you done shanks or a leg? They are the lamb cuts that just cry out for sous vide! They come out so tender and flavorful. Try them!

[@theomega5757]

You know what it taste like What Lion I died laughing

[@SousVideEverything]

😄😄😄😄

[@topheftyr533]

I have actually had Lion in Ireland one time, its really good!

[@sitiesito715]

I've never had veal straight up like a steak. It's always either braised, or breaded with bacon and lemon pan sauce (saltimbocca) or something like that. For sous vide, it might be interesting to cook like a veal shank high temperature (like 165) for 24 hours, same way I make lamb shanks (which come out awesome). Will try next time I see some at the store.

[@trevorcannavo]

If you're willing to try it again, try veal shank and make osso bucco! I think it's a much better delivery for veal and you get the nice bone marrow : )

[@stamasd8500]

I had veal before (though not ribeye, and not prepared this way). It's not spectacular. Veal is not famous for its amazing taste, but for the tenderness. It's very soft and easy to chew. Italians know that the flavor isn't great, and use various methods for making it tastier. That explains one of their traditional dishes, vitello tonnato. Veal with tuna sauce. That would actually be an interesting idea for something to make sous vide, though it's normally a cold dish, with the meat and the sauce left to marinate together for at least a day in the fridge.

[@jaymudie6761]

Always love this channel. Firstly, interesting choice of music in front. Was the trussing based on previous experience? Ninja is on point here. Veal lacks a complexity, that is, like you guys discovered, much worked with sauces, ala cuisine francais. As a Canadian, I would like to see your reaction to a nice bison steak or roast, unless maybe I missed that episode on your amazing show. Keep up the great content and thank you.

[@johnp6775]

I LOVE THIS CHANNEL

[@SousVideEverything]

Thank you so much.

[@curly0117]

Could you do a video on sauces on here or guga? Like your top favorite sauces of all time? I haven't experimented with sauces too mcuh and would love to see a video on how to make some different kinds

[@Dylancla]

That was so out of the box!!! Love it!!

[@ey5644]

You know what it tastes like? What? Lion.... TOO FUNNY!!!! Ninja, you make me laugh!

[@dimitarandrievski1471]

I really like you to do another video with veal chop and some mushrooms.. I enjoy a lot eating veal chop.

[@JoshXII]

You should habe used a stainless steel or cast iron pan for the sauce making ,because in a non-stick pan ,the fond from the steak searing doesnt form ....

[@logic3686]

Interesting. I've never seen veal in the supermarket around my area so I haven't had the opportunity to try it. How tender was it and price?

[@motrebal]

Mate love your sites but clarified butter is not yellow what did you use?

[@mickrobinson2818]

I love these guys, opened my eyes with sous vide everything, had my first rib eye Omg thanks guys keep up the good work your Amazing ☺

[@davehappidural9349]

Thank you for making a sauce. I would love to see a video on things to do with the leftover sous vide bag juices! I hate throwing it away, but every time I try to make something with it, I'm disappointed

[@NerdsenseReviews]

I usually only eat with pasta. I love a good veal piccata but usually it's fried-ish so never had it prepared tis way. It definitely reminds me more of poultry\pork than beef. I do get the lamb you mentioned, it makes sense.

[@luckydragonaaaa]

Was the texture softer? Also, Ribeye is more tender but not super flavorful beefy flavored like other cuts.

[@nicolasvalenzuela3885]

Can you try Lama? In the north of Chile we eat it a lot

[@lukehall5332]

What’s the difference in the end product if you use garlic salt instead of salt and garlic powder

[@nateezynuwin]

Hey! I'm a huge fan and recently bought my own set up! One comment about the sauce, would it have been easier to create the sauce by searing a piece after cooking sous vide?

[@SousVideEverything]

maybe but I can't make any sauce in the office.

[@PopPulseIn60s]

Hey guys, awesome video . I subscribed when you were < 3000 subscribers and so good to see you growing!! My REQUEST is to test different amounts of seasoning on the steaks so, how much is the best to add to it? Is it best to lightly season or go overboard on it, etc. Many thanks and all the best :)

[@Ravy73]

Guga. I got a flamethrower from Harbor Freight like you showed in your sear video series. I can't think of anything easier to sear with. Why do you use a Searzall when you have that?

[@SousVideEverything]

Its in the house, in the office I cant bring it.

[@paulcarter6962]

Veal is best done as veal parmigiana. Reason being because the meat has not aged like a beef cow, much less fat as well. It is delicate and treated like a pork cutlet. Cut thin and fried with several flavors around it. You’ll notice that the meat will take on other flavors well. Not for every one, but I am down for it!

[@docclabo6350]

Veal is renowned for being best with sauces. Next time try cooking it to a medium doneness, but not well done or medium well, or it will dry out.

[@kennypowers8220]

Great vid! It's certainly an enquired taste. I used to cook veal at a michelin nominated restaurant. The head chef said it should always be cooked so it looks slightly under, so rare- to a light med rare. we never sous vide it, but classic pan fry butter and thyme and garlic. served with reduced veal sauce, perfect mash or mushroom pasta gratin. so If you ever wanted to try it again try cooking it that way, see if you like it more. in scandinavia its often frowned upon to eat baby animals like suckling pig and veal so its not so common, but when cooked to perfection it was quite special. and very expensive

[@martinovlog]

Why do I watch this at 12 am?

[@rickcar94]

Volwassen Moeder because you hate yourself.

[@hans3331000]

lol me af

[@Dominikmj]

Honestly - I can absolutely understand that you guys don’t really like the veal chops. I have had a similar experience. However - every cut is different. Veal schnitzel are magical. Veal bones - make the best stock by far. Veal sweetbreads - yum! Veal liver - for some (not the biggest fan of liver except of chicken liver mousse and foie gras). But veal “doesn’t steak” very well - for sure.

[@randyvigallon7545]

How come you did not cut and taste the pre seared meat?

[@windshear33]

For some reason veal is not available in the UK despite a thriving dairy industry, if you ask at the butchers they say there is not a call for it?

[@stefanmariaschneider]

Veal is perfect for Schnitzel!! Breaded and deep-fried. Classic German/Austrian dish. Fantastic, but probably not for SV.

[@Raphie009]

I love lamb...and goat...not a big fan of mutton though. But yeah, I love the gamy undertaste of lamb and goat. I can't recommend any spices to use but definitely try it again after doing more research. It's a rare food in Louisiana, so I'll be happy to move somewhere lamb is more commonly served.

[@snitox]

Pair it with a beer like Innis n gunn. Cut into 1" slices, Dust it with flour or something to dry it out, pan fry it. Maybe eat it like a breakfast meat with eggs and what not.

[@RLucas-rz6fj]

This type of veal chop is better served by fir picking up wood or charcoal, rosemary sprigs. Sous Vide will not do this as well. Thanks for another great show!

[@DiggyDax92]

Beef and lamb, very good way to put it

[@SuelyBrazCosta]

Criatividade! Super delicioso ! Parabéns ! Gratidão eterna ! Felicidades!

[@Rucas1973]

Why do you keep using the searzall if it was not even top 3 on your searing test?

[@trevinotano]

I appreciate that they didn't say it was AMAZING like all of their other videos

[@Binballinbrand]

Finnnallyyy! Been waiting all freakin dayy!!

[@SousVideEverything]

YES!!!! MY people in the HOUSE!!!! Thank you so much for the support.

[@bigdgoriders]

Hey Guga, I wonder if it would be worth getting a veal rib roast and dry aging it 90 days in your Umai bag to see if you can get a more potent flavour in the veal?

[@tony_25or6to4]

bigdgoriders, I don't think it would work well with veal. Veal is also too expensive to experiment with. If dry aging veal was good, you'd see it at all of the best steak houses.

[@pismo_beach_life1780]

I agree with Ninja. I did this about a month ago. And it has like a gamey taste to it. It would have been better if I would have smoked it on my Traeger grill, love you guys keep up the good work🍺🍺🍺🍖🍗🥔

[@viridianz]

Mmm...that looks so good

[@SousVideEverything]

Thanks I appreciate that.

[@Chechen_Kavkaz]

I remember eating a Veal Milanesa in Rome, and it was honestly one of the best meats I've had. Otherwise I've eaten Veal Steaks as well and enjoyed them, though Beef is often better.

[@terek86]

OXTAIL

[@SousVideEverything]

Soon

[@sitiesito715]

Cuban style rabo encendido!!! I just had dinner, and the thought makes me hungry again...

[@josephschmoe2448]

Why, oh why, did I subscribe to this channel? All it does is make me hungry, and I don't have a Sous Vide machine.

[@tanyavandermerwe8330]

You know. I think that like we have to buy bulk milk or sugar you buy bulk salt lol. How many salt do you use a month?! Cause those steaks look salty af. Not that i would mind. I love me some salty stuff

[@Student_1004]

Could you do a honey experiment?

[@senormofeta6726]

I agree with ninja.

[@dansong.tolman2793]

Was there any difference between presear and the after sear? I didnt hear you mention it.

[@BoRickersonMcFoosters]

A non seared sous vide steak looks unappetizing and wet. Searing gives it a crust that makes the steak taste better and give it a pleasant look

[@SuperPuertoricanKid]

How do you guys know the temp/time needed w/ the size differences for each type of meat?

[@docclabo6350]

Thanks Guys! Awesome!

[@zeusdetro8173]

What’s the difference between this and beef?

[@NightSkyPictures1]

I find Veal is better for braising and breaded cutlets. It has a neutral flavour that doesn't stand too much out on its own. Not great for steaks IMO.

[@evilreddog]

Would still like for you to try out karibu or scandinavian reindeer. If you are able to get ahold of it that is :)

[@rolo6819]

Waiting on those oxtails GUGA! Keep up the vids! Saludos!

[@mz5222]

Maybe it is that is gamy, what do you guys think?

[@Sethonious]

How about lamb or beef shanks?

[@rriqueno]

I love veal but never tried it sous vide. We make it fricase or so you understand like a stew. Mmmm so good.

[@SousVideEverything]

Wow really? That is a fancy fricase... I love fricase.

[@rriqueno]

Sous Vide Everything yeah my mom use to make the best veal fricase. (Fricasé de ternera) so juicy, soft flavorful. God bless her. Nothing like moms cook

[@BigBig5]

Veal is usually cooked to medium for better taste. If cooked to rare it will lack flavor. Never cook it well done because it will be dry. Also Veal dishes have sauces like you have.

[@zeusdetro8173]

Hey guga what’s up brother awesome video 😎

[@Zureiyaa]

Hi Guga! For the first time ever I found Picanha in my local store, I was a bit sceptical because it was veal picanha and the meat was very light ik color, much like what you have here but even lighter pink. I barbecued it to medium rare and it was weird to eat such a pale meat medium rare. It was alright regarding the flavor but all in all I was a bit disappointed in it. HOWEVER, I'm not judging picanha as a meat as of yet, and for sure if I can find a real picanha I will buy it and give it another try. But veal for me, just like for you guys, does not have a strong enough flavor. I am going to have to stick with ribeye and new york strip for now :) love the channel!

[@georgecostan3248]

Veil fat is the best! And veil greaves are also awesome!

[@suivzmoi]

where can i buy red white vinegar?

[@karlopacheco3347]

Hi Guys, loving the videos I am in miami, where can I go buy a searzall? Amazon is out

[@bodahemseroxat]

In my area in Saudi Arabia veal is very common. I personally like ground veal meat for cooking with heavy spices since it almost has no taste. But I would never buy a veal steak again since I agree with ninja.

[@aussievaliant4949]

Why rosemary? Veal has a delicate flavour and the rosemary would overpower it IMO.

[@tonytaylor3591]

You guys went into this expecting a beef taste like steak. That is why your taste palette was disappointed. Next time you try something new you should go into with no expectations. Clean mind and clean palette. Love you guys!!

[@jsoflofishing8015]

Try it with mint garlic salt and cracked pepper

[@brandonhanback742]

Look into mangalitsa pork. Its the kobe beef of pork. I'm sure ninja will love it.

[@alotharian]

Mangalica (or mangalitsa or mangalitza) is a different (cross-bred) type of pig. Kobe and wagu are mainly about how they are fed and treated. On the other hand the mangalica also requires a bit different treating with more moving compared to other pigs.

[@nicolaiv89]

Could you guys do a review of Wagyu beef, Sousvide? It's extremely expensive here where I'm from, but it should be very good.

[@SousVideEverything]

Already did, I am editing it now. stay tune.

[@tony_25or6to4]

If you French your own bones, use the meat you scrap off to make the sauce. That way you don't have to sear a chop to get that flavor.

[@jr303official]

They should dry age it, I think that would give them a better flavor that their looking for.