• 500g of veal shank
  • 1 onion
  • 1 carrot
  • 200g of veal stock
  • 1 clove of garlic
  • 30g of celery
  • 50g of red wine
  • 100g of cured pork belly
  • 20g of tomato paste


Cut the veal into pieces and season with salt and pepper. Then, sear the meat in a pan and set aside.

Use a Sammic vegetable preparation machine to make the déli-cut with the onion, carrot, celery, and garlic.

In a pan, add the bacon and cook until it starts to release its fat. Once it is sweated, add the vegetables and cook until they are poached.

Deglaze the pan with the red wine and add the tomato paste, mixing well. Cool the sauté.

In a vacuum bag, place the meat and vegetable mixture, along with the veal stock. Seal the bag.

Cook the mixture in a SmartVide sous-vide cooker at a controlled temperature of 85ºC for 24 hours to achieve perfectly tender beef bourguignon.

Finish the recipe by removing the meat from the bag and adjusting the sauce if necessary.

In this recipe, the sous-vide technique allows cooking that concentrates flavours and offers an unparalleled texture to the beef. This methodology guarantees consistent results and a standardised recipe ready for large-scale productions.

Chef’s notes