Boiled Beef sous Vide
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 hrs |
| Total Time | 20 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg boiled beef
- 1 carrot (s)
- 50 g celeriac
- 1 small onion (s)
- 1 tablespoon oil
- 100 ml white wine
- some sea salt
- 6 peppercorns
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Peel the skin off the top of the boiled beef. Dice the carrot, onion and celery into small pieces. Heat the oil in a pan and sauté the vegetables. Deglaze with white wine, reduce it almost completely.
- Rub the boiled beef with a little oil, season with salt (not too rich) and place in a vacuum bag. Add the vegetables, bay leaf and peppercorns and distribute in the bag. Vacuuming. Cook in a water bath at 60 to 65 ° C for 20 hours.
- Then take it out of the bag, remove the vegetables and cut open the boiled beef.
- The meat becomes tender as butter, aromatic and retains an even pink color. Tastes delicious with bread roll, green sauce (semolina sauce) or on root vegetables.
- The right temperature is a bit a matter of taste. I always cook it at 64 ° C. The longer it stays in, the more the structure of the meat is lost. Another day and you can mash it with your tongue. I like it a little crisp.
- The amount per serving is rather generous, you can also eat one more.
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