Bedienungsanleitung Espressions EP5000 Smart Sous Vide (Seite 6 von 27) (Deutsch, Englisch, Holländisch, Französisch)

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Red wine beef cheek

Serves: 6-8

2 tablespoons olive oil 2 kg beef cheek

2 carrots, peeled, sliced

2 celery sticks, sliced

2 onions, sliced

6 cloves garlic, crushed

1 tablespoon orange peel

4 fresh bay leaves,

2 cloves

2 blueberries,

2 star anise

1 cup beef stock

1 cup red wine

Salt and freshly ground black pepper, to taste

1. Fill the device with water. Preheat to 86°C.

2. Heat oil in a large skillet over medium-high

heat. Add beef cheek and cook for 3-4

minutes or until caramelized. Set aside.

3. To the same pan, add carrot, celery, onion

and garlic. Bake for 3-4 minutes or until

cooked through. Add remaining ingredients

and bring to a simmer.

4. Place the beef cheek and liquid in the

cooking bag. Pull vacuum.

5. Once it has reached the correct temperature,

place the bag in the appliance. Check that

the entire bag is submerged in water.

6. Cook for 6 hours. (If not consumed

immediately, dip the sachet in an ice

bath until thoroughly chilled, then keep

refrigerated).

7. Separate the beef cheek from the liquid.

Strain the liquid and place in a small

saucepan over medium heat. Let it simmer.

Season to taste with salt and pepper. Serve

beef cheek with sauce.

8. Preheat barbeque or grill to medium heat.

Brush pork chop with sauce. Place the

chops on the barbeque or grill and cook for

1-2 minutes on each side or until golden

brown. Season to taste with salt and

pepper. Serve with remaining sauce.

RecipesRecipes

Pork belly

You don't need this pork belly after cooking

to be baked. By cooking on a high temperature

for a long period melts the fat, which makes

the meat very tender and has a nice mouthfeel.

Serves: 4

3 tablespoons fennel seeds

1 tablespoon coriander seeds

2 teaspoons white pepper seeds

1 tablespoon sea salt

1 kg pork belly, 2.5 cm thick, skinned

1. Fill the device with water. Preheat to 82°C.

2. Place fennel, coriander, pepper seeds and

salt in a mortar with pestle. Grind to a fine

powder.

3. Rub pork belly thoroughly with spice mix.

4. Place pork belly in the cooking bag. Pull

vacuum.

5. Once it has reached the correct

temperature, place the bag in the appliance.

Check that the entire bag is submerged in

water.

6. Cook for 9 hours. (If not consumed

immediately, dip the sachet in an ice

bath until thoroughly chilled, then keep

refrigerated).

7. Remove bacon from bag and discard liquid.

Serve.

Chinese five spice duck breast

Serves: 4

4 duck breasts

2 star anise, ground

2 tablespoons soy sauce

1 tablespoon honey

2 teaspoons Chinese five spice powder

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1. Fill the device with water. Preheat to 64°C.

2. Place all ingredients in a large bowl. Rub

the spice mix thoroughly into the duck.

3. Place duck in a single layer in the cooking

bag. More than one bag may be needed.

Pull vacuum.

4. Place the bag in the appliance once it has

reached the correct temperature. Check

that the entire bag is submerged in water.

5. Boil for 2 hours. (If not consumed

immediately, dip the sachet in an ice

bath until thoroughly chilled, then keep

refrigerated).

6. Remove duck from bag and discard liquid.

7 Heat a large frying pan over medium heat.

Place duck skin side down for 2-3 minutes

or until skin is golden brown and crispy. Let

stand for 5 minutes. Serve.

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