Geräte und Zubehör
Sous-vide Beef Cheeks, Mashed Potatoes and Spinach
Zubereitung 15 Min
Gesamt 12 Std. 45 Min
4 portions
Zutaten
Sous-vide Beef Cheeks
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beef cheeks (4 cheeks, approx. 3 cm thick)700 g
-
ale400 g
-
salt1 tsp
-
ground black pepper1 pinch
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celery cut in pieces (2 cm)60 g
-
carrot peeled, cut in pieces (2 cm)50 g
-
onions quartered60 g
-
water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)1400 g
-
1 tsp ascorbic acid powderlemon juice freshly squeezed (see tip)30 g
Parmesan Mashed Potatoes and Assembly
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Parmesan cheese cut in pieces (2 cm)30 g
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floury potatoes peeled, sliced (2 mm)1000 g
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water280 g
-
salt plus 1-2 pinches to taste5 g
-
unsalted butter plus 30 g diced2 Tbsp
-
Dijon mustard1 Tbsp
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ground black pepper to taste2 - 3 pinches
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cornflour mixed with 1 Tbsp water1 Tbsp
-
ground nutmeg1 pinch
-
garlic clove1
-
olive oil20 g
-
fresh spinach leaves150 g
Schwierigkeitsgrad
medium
Nährwerte pro 1 portion
Natrium
1332 mg
Protein
48 g
Kalorien
2867 kJ /
685 kcal
Fett
29 g
Ballaststoff
8 g
Gesättigte Fettsäuren
12 g
Kohlenhydrate
54 g
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