Low temperature roasted veal flank with creamy mashed potatoes

24 h
Cuisine type: 5th range cuisine
Type of dish: Meats
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Deboned beef flank 1.0 kg
Parsley 3.75 g
Mashed potatoes 5.0 ud
Gravy 0.5 l
See Recipe
Potatoes 0.571 kg
Margarine 0.018 kg
Sterilised milk 0.143 l
Table salt 1.786 g
See Recipe
White wine 0.05 l
White stock 0.5 l
Creamed corn 0.02 kg
Tomato sauce 0.025 l
Table salt 1.25 g
Elaboration
  • Wash the veal flank and chop it into small pieces.
  • Season, grease and vacuum pack.
  • Steam at 70 ºC for 20 hours +/-, depending on the thickness of the cut. Check by pressing with your finger.
  • Let stand for a few minutes and cool in a chiller or iced water.
  • Remove from the bag and save all the remaining juices.
  • Cut into regular sized cubes or fillets.
  • Make the sauce with the juices as if it were gravy.
  • Serve with mashed potatoes.
Nutritional information (1 portion)
Energy
545.18
kcal
Carbohydrates
32.9
g
Proteins
40.74
g
Lipids
24.97
g
Fiber 5.5 g
Saturates 1.48 g
Monounsaturated fatty acids 1.09 g
Polyunsaturated fatty acids 1.8 g
Cholesterol 9.39 mg
Calcium 136.99 mg
Iron 7.63 mg
Zinc 7.19 mg
Vitamin A 204.51 ug
Vitamin C 47.0 g
Folic acid 106.32 ug
Salt (Sodium) 450.74 mg
Sugars 10.02 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.