![Sous-vide Beef Cheeks, Mashed Potatoes and Spinach Sous-vide Beef Cheeks, Mashed Potatoes and Spinach](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/21d7e909-88c6-4043-9f3a-2eb0506d8533/Derivates/aca522b9-9a1e-47cc-b9fb-6faf7e433490.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Sous-vide Beef Cheeks
- 700 g beef cheeks (4 cheeks, approx. 3 cm thick)
- 400 g ale
- 1 tsp salt
- 1 pinch ground black pepper
- 60 g celery, cut in pieces (2 cm)
- 50 g carrot, peeled, cut in pieces (2 cm)
- 60 g onions, quartered
- 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
-
30
g lemon juice, freshly squeezed (see tip)
ou 1 tsp ascorbic acid powder
Parmesan Mashed Potatoes and Assembly
- 30 g Parmesan cheese, cut in pieces (2 cm)
- 1000 g floury potatoes, peeled, sliced (2 mm)
- 280 g water
- 5 g salt, plus 1-2 pinches to taste
- 2 Tbsp unsalted butter, plus 30 g diced
- 1 Tbsp Dijon mustard
- 2 - 3 pinches ground black pepper, to taste
- 1 Tbsp cornflour, mixed with 1 Tbsp water
- 1 pinch ground nutmeg
- 1 garlic clove
- 20 g olive oil
- 150 g fresh spinach leaves
- Nutrição
- por 1 portion
- Energia
- 2867 kJ / 685 kcal
- Proteína
- 48 g
- Hidratos de carbono
- 54 g
- Gordura
- 29 g
- Gordura saturada
- 12 g
- Fibra
- 8 g
- Sódio
- 1332 mg
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