Sous-Vide Beef Cheeks, Mashed Potatoes and Spinach

Name: Sous-Vide Beef Cheeks, Mashed Potatoes and Spinach
Prep time: 15 min
Cook time: 12 h 45 min
Total time: 12 h 45 min
Yield: 4 portions
Ingredients: 25 oz beef cheeks; 14 oz beer; 1 tsp salt; 1 pinch ground black pepper; 2 oz celery; 1 ½ oz carrots; 2 oz yellow onions; water; 1 oz lemon juice, freshly squeezed; 1 oz Parmesan cheese; 1 garlic clove; 2 oz extra virgin olive oil; 5 ½ oz fresh spinach leaves; 35 oz russet potatoes; 10 oz water; 1 tsp salt; 1 tbsp corn starch; 2 oz unsalted butter; 1 tbsp Dijon mustard; 2 - 3 pinches ground black pepper; 1 - 2 pinches ground nutmeg

5.0 4 évaluations

Préparation 15min

Total 12h 45min

4 portions

Ingrédients

Sous-Vide Beef Cheeks

beef cheeks cut into 4 slices (approx. 1 in. thick)
25 oz
beer unfiltered
14 oz
salt
1 tsp
ground black pepper
1 pinch
celery cut into pieces
2 oz
carrots cut into pieces
1 ½ oz
yellow onions halved
2 oz
water to fully submerge bags (not higher than the max. fill level)
lemon juice, freshly squeezed (approx. ½ lemon) (see Tip)
1 oz
1 tsp ascorbic acid (vitamin C powder), (approx. ½ lemon) (see Tip)