Recipe detail

Beef Beef brisket cooked sous-vide

20. 9. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: German

Program steps

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Sous-vide Garen

1
Combination
50 %
time icon Termination by time
time icon 12:00 hh:mm
probe icon 80 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 10

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

Nutrition and allergens

Allergens:
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 421 kJ
Carbohydrate 3.6 g
Fat 22.2 g
Protein 49.2 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.