Low temperature roasted veal flank with creamy mashed potatoes
Ingredients for 5 portions
Calculate portions
Deboned beef flank
1.0 kg
Parsley
3.75 g
Mashed potato
5.0 ud
Gravy
0.5 l
Potato
0.5 kg
Margarine
0.018 kg
Sterilised milk
0.143 l
Table salt
1.786 g
Elaboration
- Limpiar y cortar la falda en trozos pequeños.
- Sazonar, engrasar y envasar al vacío.
- Cocer al vapor, 70 ºC durante 20 horas +/-, dependerá del grosor del corte. Comprobar presionando con el dedo.
- Dejar reposar unos minutos y meter a enfriar en abatidor de temperatura o agua con hielos.
- Sacar de la bolsa recuperando todos los jugos resultantes de la cocción.
- Cortar en dados regulares o filetes.
- Con los jugos hacer la salsa como si se tratase de un jugo ligado.
- Acompañar con un puré de patata.
Nutritional information (1 portion)
Energy
544.62
kcal
Carbohydrates
32.06
g
Proteins
41.03
g
Lipids
25.1
g
Fiber
5.59
g
Saturates
1.5
g
Monounsaturated fatty acids
1.11
g
Polyunsaturated fatty acids
1.83
g
Cholesterol
9.39
mg
Calcium
139.23
mg
Iron
7.65
mg
Zinc
7.19
mg
Vitamin A
216.01
ug
Vitamin C
47.13
g
Folic acid
106.99
ug
Salt (Sodium)
451.47
mg
Sugars
10.09
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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