Wagyu sous vide
100ml veal jus
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.