Andrew James AJ000596 Ultimate Sous Vide Package - Manual (Page 14)

14
Sous Vide recipes
Braised shin of beef
Serves 4
500g Shin of beef, deboned
1 clove of garlic/15g garlic paste
20g tomato puree
½ tsp salt
60ml red wine
2 bay leaves
Sprig of rosemary
Sprig of thyme
5g horseradish
1. Fill the Sous Vide with water and preheat to 82˚C.
2. Place the ingredients into a vacuum bag. Massage the bag so the ingredients
are combined.
3. Seal the bag and place into the Sous Vide until it is fully submerged.
4. Cook for 10 hours.
Serve with Dauphinoise potatoes and green beans for a delicious accompaniment.