Recipe detail

Name: Beef brisket cooked sous-vide
Yield: 10
Cuisine: German
Ingredients: 2.2000 kg Rinderbrust; 200.0000 g Möhren; 80.0000 g Sellerieknolle; 150.0000 g Lauch; 20.0000 g Petersilie frisch; 2.0000 tPcs Lorbeer Blätter; 8.0000 tPcs Wacholderbeeren; 15.0000 tPcs Weißer Pfeffer ganz; 5.0000 g Rosmarin frisch; 3.0000 g Thymian frisch; 18.0000 g Meersalz; 0.5000 l Brühe, gut gewürzt

Beef Beef brisket cooked sous-vide

20. 9. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: German

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Program steps

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Sous-vide Garen

Combination

50 %

Termination by time

12:00 hh:mm

80 °C

50 %

Ingredients - number of portions - 10

Name	Value	Unit
brisket	2.2	kg
carrot	200	g
celery root	80	g
leek	150	g
sprig of parsley	20	g
bay leaf	2	pcs
juniper berries	8	pcs
pepper white whole	15	pcs
rosemary	5	g
fresh thyme	3	g
sea-salt	18	g
vegetable broth	0.5	l

Nutrition and allergens

Allergens: 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	419.7 kJ
Carbohydrate	3.3 g
Fat	22.2 g
Protein	49.1 g
Water	0 g

Directions

Cut the vegetables into 1-2 cm cubes, vacuum seal all the ingredients in a generously selected bag and cook as follows: Combi steam mode, 50% humidity, 80°C, 12-24 hours, 50% fan speed. A cooking time of 24 hours is optimal; you can also use the essence to make a sauce. Suitable side dishes include savoy cabbage, boiled potatoes and horseradish sauce.