We started with the front half of a bone-in veal breast. We poured a hodge podge mixture over it, a blend of the sauce from spice-braised short ribs combined with a rich, concentrated, poultry jus. We cooked the veal breast for twenty-six hours in the CVap at 57°C. Then we let it rest for thirty minutes and carved the first slice. The meat was moist. It had absorbed the flavor of the jus. The breast had given its flavor to the sauce as well. It had become a complex sugo that made you want to keep dipping a spoon in for more. We were savoring the most flavorful veal breast we have eaten to date.