Sous-Vide Beef Cheeks, Mashed Potatoes and Spinach
TM6

Sous-Vide Beef Cheeks, Mashed Potatoes and Spinach

5.0 (1 rating)

Ingredients

Sous-Vide Beef Cheeks

  • 25 oz beef cheeks, cut into 4 slices (approx. 1 in. thick)
  • 14 oz beer, unfiltered
  • 1 tsp salt
  • 1 pinch ground black pepper
  • 2 oz celery, cut into pieces
  • 1 ½ oz carrots, cut into pieces
  • 2 oz yellow onions, halved
  • water, to fully submerge bags (not higher than the max. fill level)
  • 1 oz lemon juice, freshly squeezed (approx. ½ lemon) (see Tip)
    or 1 tsp ascorbic acid (vitamin C powder)

Parmesan Mashed Potatoes

  • 1 oz Parmesan cheese, cut into pieces
  • 1 garlic clove
  • 2 oz extra virgin olive oil
  • 5 ½ oz fresh spinach leaves, squeezed to fit mixing bowl
  • 35 oz russet potatoes, peeled, cut into pieces (½ in.)
  • 10 oz water, plus 1 tbsp
  • 1 tsp salt, plus extra to season, to taste
  • 1 tbsp corn starch
  • 2 oz unsalted butter, divided
  • 1 tbsp Dijon mustard
  • 2 - 3 pinches ground black pepper, plus extra to season, to taste
  • 1 - 2 pinches ground nutmeg

Nutrition
per 1 portion
Calories
2867.1 kJ / 685.3 kcal
Protein
47.8 g
Carbohydrates
54 g
Fat
29.3 g
Saturated fat
12 g
Fiber
7.5 g
Sodium
1332 mg

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