Peel celeriac and slice to 1.5cm thick. Season. Sous vide at 85 degree Celsius for 45 min. Remove from vacuum bag slice into thin strips.

Season wagyu generously with salt and pepper. Sous vide at 60 degree Celsius for 20 min. Sear with blowtorch.
Incorporate veal jus with jolo.

This recipe was generously provided by Alvin Leung.