How to Sous Vide Beef and Make a Celeriac Puree.

How to Sous Vide Beef and Make a Celeriac Puree

Sous vide is a simple but often overlooked way to cook meat that results in tender and juicy results.

The technique involves cooking food in an airtight bag or sealed container in a water bath at a very precise temperature for a longer period of time than normal.

This method helps break down the collagen in meat so it’s tender and moist, rather than tough and dry.

There are many benefits to sous vide cooking, including the fact that it requires little active time from you. Make sure the steak is fully submerged in the bag of water and seal it shut.

This allows delicate flavors and textures in foods such as beef, chicken, fish, and vegetables to be preserved while retaining moisture.

With this method, you can also create sauces, gravies, etc., without having any extra fat on your dish.

You simply need to set the timer and you’re good to go. In this article, we discuss how to sous vide beef and make a celeriac puree as well as why you might consider doing so.

This rustic, earthy celeriac puree makes a delicious side dish for roasted meats or poultry. Celeriac is a knobby, off-white vegetable that has a mild flavor and slightly stringy texture. It can be enjoyed raw or cooked and is a good source of vitamins K and C.

This recipe is recommended for the winter months.

Ingredients Beef Cheek and celeriac puree

PREP TIME 30 mins

COOK TIME 18 hrs

COURSE Main Course

SERVINGS 4 people

EQUIPMENT

  • 1 Sous vide 75 degrees celsius
  • 1 Sous vide bags
  • 1 Pot for the puree cooking
  • 1 Tray
  • 1 Blender

INGREDIENTS

  • 4 beef cheeks
  • 2 celeriac, peeled and cubed
  • 4 fresh oranges juiced
  • 500 g raspberries
  • 3 tbsp extra virgin olive oil
  • 1 shallot, minced
  • 1/2 l double cream
  • 2 leaves of bay leaf
  • 1/2 bunch of fresh thyme
  • 1 bunch parsley
  • 200 g sunblush tomatoes

INSTRUCTIONS

  • Marinate the beef cheeks with oranges and raspberries for 12 hours on a foil-sealed tray.
  • Clean the marinade from the beef cheeks and season with salt and pepper to taste. Close under vacuum with thyme branches to give more flavor.
  • Cook the beef cheeks for 17/18 hours at 75 degrees Celcius. Remove from the water and allow to cool slowly.
  • Cook the celeriac, peeled and cubed with the double cream and the bay leaf for 45 minutes. Salt and pepper to taste.
  • Blanch the parsley for 5 seconds and cool in water and ice to keep the color. Blend with oil and a few drops of apple cider vinegar. Salt and pepper to taste.
  • Blend the tomatoes with oil until a cream is obtained.
  • Finally cut the cheeks into slices, at least I like to serve them this way. Like a sliced ​​steak. Put the celeriac puree on the plate and sprinkle it with the sauces on top. Have fun as you like best with the products on the plate and let your creativity be transmitted in your food.

How to Sous Vide Beef and Make a Celeriac Puree

Beef cheek is a delicious and relatively inexpensive cut of meat that can be cooked using the sous vide method. This article provides a recipe for sous vide beef cheek and discusses the benefits of this cooking method. If you are interested in trying this recipe, be sure to share our page for more delicious sous vide recipes and spread the love.

I hope you enjoyed this recipe. And as always Buon Appetito!

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Originally published at https://lazarinkroni.com on May 27, 2022.

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