Bumbu Bali Veal Shoulder
1 whole veal shoulder (roughly 2kg)
Cooked yellow rice
200 g Sauce Béarnaise
60 g Bumbu Bali
250 g Tender broccoli
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Simmer the veal shoulder in the sous vide process at 56 °C for 11 hours. Alternatively cook in the oven at 56 °C for 7 hours. Simmer the yellow rice accordingly.
Prepare the Sauce Béarnaise, add the Bumbu Bali Paste.
Blanch the broccoli in lightly-salted water.
To serve: Slice the meat into equally large slices, place on the plate, spread the rice and broccoli around it.
Finish with the Bumbu Bali – Béarnaise Sauce.