Previous Item: Sous Vide Braised Breast of Veal with Black Conica Morel Mushrooms over a Sunchoke Puree ($17 Per Person / Cook By Day: Sunday)

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Meal Description

A Breast of Veal has a disproportionately low ratio of meat to bones and cartilage, which results in tender and flavorful meat.  Veal bones are high in collagen, breaking down into gelatin, creating a flavorful broth with a robust mouthfeel.  This is why veal bones have classically been used to make stock, which is ubiquitous in many European dishes.  Here, the braising liquid will be used as the base for the dish.  

Black Concia Mushrooms are still in peak season, but only for a few more weeks.  The ones we are sourcing right now are large and firm, with a wonderful fruity mushroom taste….how can we not continue to use them this week?!!  We will be serving the Veal over a puree of Sunchokes, or Jerusalem Artichokes, which are not related to artichokes at all but rather the sunflower family.  Sunchokes has a wonderful earthy flavor.

Bon Appétit!

Time to Cook:  30 min.

Cook by Day: Monday

Items included (serves 2)

Sous Vide Veal BReast

Black Concia Morel Mushrooms

Mirepoix

Veal Stock

Pearl Onions

English Peas

Jerusalem ARtichokes

*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):   We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.

Add-on Checkout Items

Extra Veal

Extra Servings