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Ingredients
Sous-vide Rindswangerl
- 700 - 800 g Rindswangerl, in 4 Stücken (ca. 3 cm dick)
- 400 g Bier, naturtrüb
- 1 TL Salz
- 1 Prise schwarzer Pfeffer, frisch gemahlen
- 60 g Stangensellerie, in Stücken (3 cm)
- 50 g Karotten, in Stücken (3 cm)
- 60 g Zwiebeln, halbiert
- 1500 g Wasser
- 30 g Zitronensaft, frisch gepresst (siehe Tipp)
Parmesan-Erdäpfelpüree und Fertigstellung
- 30 g Parmesan, in Stücken
- 1 Knoblauchzehe, halbiert
- 20 g Olivenöl
- 300 g Blattspinat, frisch
- 1 ½ TL Salz
- 1000 g Erdäpfel, mehlig, geschält, in Stücken (1 cm)
-
280
g Wasser
or 280 g Milch - 1 EL Dijonsenf
- 2 - 3 Prisen schwarzer Pfeffer, frisch gemahlen
- 60 g Butter, in Stücken
- 1 - 2 Prisen Muskat, gemahlen
- Nutrition
- per 1 Portion
- Calories
- 2742 kJ / 653 kcal
- Protein
- 44 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Saturated Fat
- 13 g
- Fibre
- 8 g
- Sodium
- 1155 mg
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