Sous Vide & Grilled Veal Chop “Oskar”

Sous Vide & Grilled Veal Chop “Oskar”

By Chef Barry

Veal Chop “Oskar”

A 10 ounce veal loin rib chop is prepared sous vide and grilled outdoors, served topped with smokey rich beef bone marrow & fried shallots, accompanied by a sous vide poached farm fresh egg yolk in a nest of grilled spring asparagus and Dungeness crab leg sections that are garnished with fresh lemon juice and tarragon.


  • 1 ~ 14 ounce veal loin chop bone in
  • 3 beef shanks
  • 1 chicken egg
  • 3 Dungeness crab leg sections
  • 6 spears fresh asparagus
  • Juice of ½ lemon
  • 1 small shallot sliced
  • 1 Tbsp freshly chopped French tarragon
  • Sea or kosher salt to taste


  • Beef shanks smoke at 185°F (85*C) on Cabernet/apple wood pellets for 4 hours, then sous vide for 5 hours at 145°F (63*C) – bone marrow removed.
  • Veal chop is sous vide for 4 hours at 132°F (55.5*C) then rested and chilled at 40°F (4.5*C) overnight. Remove from the vacu-sealed bag about 30 minutes before lightly seasoning with kosher salt and searing on 450°F cast iron grates “flat sides” to sear the surface beyond grill marks.
  • Asparagus is brushed with avocado oil and seasoned with kosher salt then grilled until charred on all sides, removed and sliced on the bias.
  • Chicken eggs are sous vide for 1 hour at 144°F and removed to stop cooking, peeled and the soft pliable egg yolk placed in the nest of asparagus and crab legs.
  • Shallots are sauteed in butter and added to “melted” beef bone marrow to top the plated veal chop.
  • Lemon juice is squeezed over egg-asparagus-crab nest and garnished with chopped tarragon
©Welcome To The Cookout™ photograph of veal chop prepared sous vide method and grilled to finish - for Veal Chop Oskar recipe submission to the Sous Vide Supreme recipe contest.

Tray of ingredients: asparagus, poached egg, smoked beef shanks (marrow) & sous vide veal loin rib chop.