Sébastien Monjoin

Sales & Culinary Support

“For an extra layer of flavour, try marinating the veal overnight in a mix of olive oil, garlic, rosemary, and lemon zest. This adds a subtle aroma that perfectly complements the veal's natural richness."

Recipe by Sébastien Monjoin

Veal culotte

Perfect for any occasion, this veal culotte recipe delivers tender, juicy meat with minimal effort. By using a professional combi oven, you can achieve precise cooking results and let the roast slow-cook overnight for ultimate convenience.

Ingredients

1.5-2 kg veal culotte or rump steak Salt and pepper

Preparation

1 Trim the veal culotte by removing the tendons underneath. 2 Score the fat on top in a crisscross pattern (be careful not to cut into the meat itself). 3 Rub the culotte with salt and pepper.

Cooking steps in Invoq oven

Preheat – 240°C – 1 minutes

Insert tray with roast for browning

Convection - 230°C – 7 minutes

Take out tray and roast during cooldown

Cooldown - 48°C

Delta-T with CombiSense 20°C – probe (Cook & Hold 58°C) – 40% humidity

Insert tray - probe in roast

Note: With Cook and Hold, you can leave the roast to slow cook overnight, ensuring perfect doneness and tender meat ready for the next day.

Recommended tray

Imperial® tray 60 mm

Chef's tips

For an extra layer of flavour, try marinating the veal overnight in a mix of olive oil, garlic, rosemary, and lemon zest. This adds a subtle aroma that perfectly complements the veal’s natural richness.

Sébastien Monjoin

Sales & Culinary Support

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