Sous-vide Beef Cheeks, Mashed Potatoes and Spinach

Sous-vide Beef Cheeks, Mashed Potatoes and Spinach

4.4 9 évaluations

Prép. 15min

Total 12h 45min

4 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 1332 mg

Protides 48 g

Calories 2867 kJ / 685 kcal

Lipides 29 g

Fibre 8 g

Graisses saturées 12 g

Glucides 54 g

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Également présenté dans

Welcome to the World of Sous-vide 13 Recettes
Royaume-Uni et Irlande

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