Sous Vide Veal Chops with Miso Mushroom Sauce

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These sous vide veal chops will probably be the best veal chops you've ever had (in addition to these delicious seared veal chops).

They are cooked in a water bath until perfectly medium rare, seared in a hot skillet, then drizzled in the most incredible miso mushroom sauce. I love them served with this sous vide risotto too!

For real, best veal chops ever. They are ultra tender, incredible flavorful, and just perfection with that sauce.

I mean that sauce...it's dreamy with the pan roasted mushrooms and umami packed miso paste. Creamy, buttery, flavorful deliciousness that would also go great on this sous vide trip tip or these sous vide lamb chops!

And cooking sous vide is my new favorite thing. If you're new to it as well, welcome! Try this sous vide osso buco too if you want a special treat 🙂

It's such an awesome way to cook food - especially food like this sous vide duck breast or these sous vide pork chops that can come out dry when cooked with traditional methods.

And if you're a fan of veal, you'll love this veal stew too!

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

If you're as excited about sous vide cooking as we are, you should also try these sous vide scallops or this sous vide creme brulee.

Check out the sous vide veal chops story.

Ingredients Needed

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

This recipe works best with veal chops that are about 1 ½ to 2 inches thick. I buy my veal chops at the local butcher, but your grocery store may have them as well.

Any kind of mushrooms will work. I use a combination of white, cremini, fresh shiitake and porcinis (if I can find them).

The white miso paste adds a wonderful umami quality to the sauce and is important to the flavor.

Step By Step Instructions

Season the veal chops with salt and pepper and vacuum seal in a bag (or use the water displacement method discussed above).

Heat the sous vide water bath to 132F degrees and place the veal chops inside to cook for 3 hours.

Remove the chops from the water bath and take them out of the bag. Pat dry.

Heat a skillet over high heat until smoking. Place the veal chops in and sear for 1 minute a side.

Remove and serve with the mushroom sauce and a light squeeze of lemon on top.

How to Make Miso Mushroom Sauce

Warm the stock and whisk it together with the miso.

Heat a skillet over medium high heat and add the mushrooms. Cook for 3-5 minutes, until golden on the outside and their liquid has mostly released.

Turn down the heat to medium and add the butter and garlic; cook until garlic is lightly browned.

Add the mirin and cook for 30 seconds.

Add the broth and miso mix, salt and pepper and bring to a simmer.

Stir in the cream and bring to a simmer again. Remove from heat and serve over veal chops.

Variations

Sous vide veal chops are amazing served with a lot of different sauce, or even just drizzled with some good quality olive oil and my favorite Maldon salt flakes. Try some of these sauces as well:

• Argentinian Chimichurri Sauce
• Blender Hollandaise Sauce
• Sautéed Mushroom Sauce
• Creamy Peppercorn Sauce from this sous vide flank steak recipe

Expert Tips

1. Any kind of mushrooms will work. I use a combination of white, cremini, fresh shiitake and porcinis (if I can find them).
2. You can substitute red miso paste for the white if that's what you have. It has a slightly stronger taste, but works well in the sauce.
3. Make sure the skillet is smoking hot before adding the veal - we only want to sear it very quickly on the outside as the inside is already cooked.
4. When cooking the mushrooms for the sauce, make sure the pan is hot when adding them so they brown instead of steam. The browning helps add flavor.
5. If the sauce is too thick, add additional stock or cream to thin it out. Adjust for salt if needed.
6. If the sauce is too thin, simmer for an extra few minutes until it is slightly reduced and thickened.

Make Ahead Instructions

What's great about sous vide is you can cook the meat in advance, then refrigerate it for up to 5 days before you sear it and serve it.

After removing the bag from the sous vide water bath, immediately place it in an ice bath for 10-15 minutes. Transfer it to the fridge to store for up to 5 days.

To reheat, place in a 130F degree water bath for about 10-15 minutes, until they feel warmed. Sear and serve with sauce per the recipe instructions.

Freezing Instructions

After removing the bag from the sous vide water bath, immediately place it in an ice bath for 10-15 minutes. Transfer it to the freezer and store for up to 3 months.

Thaw in the fridge overnight then heat in a 130F degree water bath until warm (about 10-15 minutes). Sear and serve with sauce per the recipe instructions.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum seal bags

Did you make this recipe? Rate it and leave a comment below to let me know what you think!