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How long and at what temperature should I sous-vide a 5.5lb veal breast?

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    Hi John. Welcome to seasoned advice. We're not really a recipe sharing site. Did you google "sous vide veal breast?" I did. There are several recipes available. For other tips on technique, use the search bar above. There is a lot of info on this site about sous vide cooking..meat thickness...timing for done-ness...etc. If you don't find the answers to your questions, feel free to rephrase and re-post. – moscafj Mar 26 '18 at 11:15
  • I have a sous vide machine, but haven’t used it in a while, and never to make anything larger than a steak or a couple of chicken breasts. I did do a bit of research for you, though, because I’m a curious person and enjoy it! Most of the cooking times I found on the web were based on the thickness of the cut, not the weight. Which makes sense, as the thicker a cut is, the longer it will take the heat to reach the center. I couldn’t find any temps or times that were calculated by weight. – Just Joel Mar 26 '18 at 16:51
  • I did find one recipe for a beef roast about the weight of your veal breast; it called for a temp of 135°F for twenty four hours! Anova told me on Twitter to look for recipes with similar cuts of beef or lamb, and follow those instructions. Good luck! – Just Joel Mar 26 '18 at 16:54
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It depends on the thickness of the meat and how well done you like it. There's an excellent reference here: http://douglasbaldwin.com/sous-vide.html#Beef

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I cooked three boneless rib roasts sous-vide , about six or seven pounds each, in an insulated cooler at 137 for six hours, they were a nice medium rare. I know it's not the same but maybe that will give you some guidance.

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