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Sous-vide Beef Cheeks, Mashed Potatoes and Spinach

Sous-vide Beef Cheeks, Mashed Potatoes and Spinach
4.4 9 avaliação
Preparação 15min
Total 12h 45min
4 portions
Registe-se gratuitamente

Ingredientes

Sous-vide Beef Cheeks
  • beef cheeks (4 cheeks, approx. 3 cm thick)
    700 g
  • ale
    400 g
  • salt
    1 tsp
  • ground black pepper
    1 pinch
  • celery cut in pieces (2 cm)
    60 g
  • carrot peeled, cut in pieces (2 cm)
    50 g
  • onions quartered
    60 g
  • water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
    1400 g
  • lemon juice freshly squeezed (see tip)
    30 g
    1 tsp ascorbic acid powder
Parmesan Mashed Potatoes and Assembly
  • Parmesan cheese cut in pieces (2 cm)
    30 g
  • floury potatoes peeled, sliced (2 mm)
    1000 g
  • water
    280 g
  • salt plus 1-2 pinches to taste
    5 g
  • unsalted butter plus 30 g diced
    2 Tbsp
  • Dijon mustard
    1 Tbsp
  • ground black pepper to taste
    2 - 3 pinches
  • cornflour mixed with 1 Tbsp water
    1 Tbsp
  • ground nutmeg
    1 pinch
  • garlic clove
    1
  • olive oil
    20 g
  • fresh spinach leaves
    150 g

Dificuldade

médio

Nutrição por 1 portion

Sódio 1332 mg
Proteína 48 g
Energia 2867 kJ / 685 kcal
Gordura 29 g
Fibra 8 g
Gordura saturada 12 g
Hidratos de carbono 54 g

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Também apresentado em

Welcome to the World of Sous-vide 13 Receitas
Reino Unido e Irlanda

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