Simmer the veal shoulder in the sous vide process at 56 °C for 11 hours. Alternatively cook in the oven at 56 °C for 7 hours. Simmer the yellow rice accordingly.
Prepare the Sauce Béarnaise, add the Bumbu Bali Paste.
Blanch the broccoli in lightly-salted water.
To serve: Slice the meat into equally large slices, place on the plate, spread the rice and broccoli around it.
Finish with the Bumbu Bali – Béarnaise Sauce.