
Devices & Accessories
Sous-vide Beef Cheeks, Mashed Potatoes and Spinach
Prep. 15min
Total 12 h 45min
4 portions
Ingredients
Sous-vide Beef Cheeks
-
beef cheeks (4 cheeks, approx. 3 cm thick)700 g
-
ale400 g
-
salt1 tsp
-
ground black pepper1 pinch
-
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
-
lemon 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
-
floury potatoes peeled, sliced (2 mm)1000 g
-
water280 g
-
salt plus 1-2 pinches to taste5 g
-
unsalted butter plus 30 g diced2 Tbsp
-
Dijon mustard1 Tbsp
-
ground black pepper to taste2 - 3 pinches
-
cornflour mixed with 1 Tbsp water1 Tbsp
-
ground nutmeg1 pinch
-
garlic clove1
-
olive oil20 g
-
fresh spinach leaves150 g
Difficulty
medium
Nutrition per 1 portion
Sodium
1332 mg
Protein
48 g
Calories
2867 kJ /
685 kcal
Fat
29 g
Fibre
8 g
Saturated Fat
12 g
Carbohydrates
54 g
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