Sous-vide Beef Cheeks, Mashed Potatoes and Spinach
TM6

Sous-vide Beef Cheeks, Mashed Potatoes and Spinach

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Ingredients

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)
    or 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

Nutrition
per 1 portion
Calories
2867 kJ / 685 kcal
Protein
48 g
Carbohydrates
54 g
Fat
29 g
Saturated Fat
12 g
Fibre
8 g
Sodium
1332 mg

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