Wagyu sous vide

  • Wagyu Rind Sous Vide
Alvin Leung
Preparation time:
5 minutes
Cooking time:
45 minutes
Level of difficulty:

1pc celeriac
300g wagyu
100ml veal jus
20ml jolo


Peel celeriac and slice to 1.5 cm thick. Season. Sous vide at 85 °C for 45 min. Remove from vacuum bag slice into thin strips.

Season wagyu generously with salt and pepper. Sous vide at 60 °C for 20 min. Sear with blowtorch.
Incorporate veal jus with jolo.

This recipe was generously provided by Alvin Leung.