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Sous-Vide Beef Cheeks, Mashed Potatoes and Spinach

Sous-Vide Beef Cheeks, Mashed Potatoes and Spinach
5.0 4 rating
Prep. 15 min
Total 12 h 45 min
4 portions
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Ingredients

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)
Parmesan Mashed Potatoes
  • Parmesan cheese cut into pieces
    1 oz
  • garlic clove
    1
  • extra virgin olive oil
    2 oz
  • fresh spinach leaves squeezed to fit mixing bowl
    5 ½ oz
  • russet potatoes peeled, cut into pieces (½ in.)
    35 oz
  • water plus 1 tbsp
    10 oz
  • salt plus extra to season, to taste
    1 tsp
  • corn starch
    1 tbsp
  • unsalted butter divided
    2 oz
  • Dijon mustard
    1 tbsp
  • ground black pepper plus extra to season, to taste
    2 - 3 pinches
  • ground nutmeg
    1 - 2 pinches

Difficulty

medium

Nutrition per 1 portion

Sodium 1332 mg
Protein 47.8 g
Calories 2867.1 kJ / 685.3 kcal
Fat 29.3 g
Fibre 7.5 g
Saturated Fat 12 g
Carbohydrates 54 g

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