Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Sous-vide Rindswangerl
- 700 - 800 g Rindswangerl, in 4 Stücken (ca. 3 cm dick)
- 400 g Bier, naturtrüb
- 1 TL Salz
- 1 Prise schwarzer Pfeffer, frisch gemahlen
- 60 g Stangensellerie, in Stücken (3 cm)
- 50 g Karotten, in Stücken (3 cm)
- 60 g Zwiebeln, halbiert
- 1500 g Wasser
- 30 g Zitronensaft, frisch gepresst (siehe Tipp)
Parmesan-Erdäpfelpüree und Fertigstellung
- 30 g Parmesan, in Stücken
- 1 Knoblauchzehe, halbiert
- 20 g Olivenöl
- 300 g Blattspinat, frisch
- 1 ½ TL Salz
- 1000 g Erdäpfel, mehlig, geschält, in Stücken (1 cm)
-
280
g Wasser
or 280 g Milch - 1 EL Dijonsenf
- 2 - 3 Prisen schwarzer Pfeffer, frisch gemahlen
- 60 g Butter, in Stücken
- 1 - 2 Prisen Muskat, gemahlen
- Nutrition
- per 1 Portion
- Calories
- 2742 kJ / 653 kcal
- Protein
- 44 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Saturated Fat
- 13 g
- Fibre
- 8 g
- Sodium
- 1155 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
/search/en-GB?limit=12&lazyLoading=true&accessories=includingFriend%2CincludingBladeCoverWithPeeler%2CincludingCutter%2CincludingSensor&includeRating=true&like=r680891