Recipe detail

Name: Emincé à l'arlésienne
Yield: 10
Cuisine: French
Ingredients: 1800.0000 g gekochtes, gedünstetes, geschmortes Rindfleisch in 1 cm dicke Scheiben geschnitten; 200.0000 g Zwiebeln gewürfelt; 200.0000 g Auberginenscheiben halbiert; 300.0000 g geschälte Tomaten in Streifen geschnitten; 150.0000 g grüne Paprika in Würfel geschnitten; 100.0000 g Butterschmalz; 15.0000 g Meersalz; 3.0000 g Pfeffer; 10.0000 g Knoblauch; 2.0000 g frische Thymianblättchen; 10.0000 g frische gehackte Petersilie

Beef Emincé à l'arlésienne

20. 8. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: French

Download PDF Download BR2

Program steps

Preheating:
220 °C

To view the entire table, move the table to the right.

Zwiebeln anbraten

Combination

25 %

Termination by time

00:05 hh:mm

220 °C

90 %

Wenden, Gemüse mit anbraten

Combination

25 %

Termination by time

00:05 hh:mm

220 °C

90 %

Tomaten zugeben und dünsten

Combination

20 %

Termination by time

00:15 hh:mm

120 °C

90 %

Emincés ziehen lassen

Combination

25 %

Termination by time

00:20 hh:mm

80 °C

90 %

Ingredients - number of portions - 10

Name	Value	Unit
beef	1800	g
onion	200	g
aubergine	200	g
tomato	300	g
green paprika	150	g
clarified butter	100	g
sea-salt	15	g
whole black pepper	3	g
garlic	10	g
fresh thyme	2	g
sprig of parsley	10	g

Nutrition and allergens

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

Nutritional value of one portion	Value
Energy	415.1 kJ
Carbohydrate	5.8 g
Fat	24.5 g
Protein	46 g
Water	0 g

Directions

*Boiled, stewed, braised beef cut into 1 cm thick slices
The combi steamer together with a coated GN container for about 10 minutes
preheat. Then put the onions with clarified butter in the container and leave for 5
Fry for minutes at 220°C with a humidity of 25% in combination steam mode at one
Fan speed of 90%. Turn the onions, add the eggplant and peppers
and let it fry for another 5 minutes. Season and add the tomato strips and
Let it steam for 15 minutes in a combination steam at 120°C, 20% humidity, 90% fan speed, then perfume with herbs and pour over the slices of meat while it is boiling hot.
which are available in another coated container. These warm in the combi steamer
Allow to steep at 80°C combined steam with 20% humidity for 20 minutes at 90% fan speed.