Low temperature roasted veal flank with creamy mashed potatoes

24 h
Cuisine type: 5th range cuisine
Type of dish: Meats
Temperature: Hot
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
Potato 0.5 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
542.67
kcal
Carbohydrates
32.39
g
Proteins
40.67
g
Lipids
24.97
g
Fiber 5.44 g
Saturates 1.48 g
Monounsaturated fatty acids 1.09 g
Polyunsaturated fatty acids 1.79 g
Cholesterol 9.39 mg
Calcium 136.73 mg
Iron 7.61 mg
Zinc 7.18 mg
Vitamin A 204.51 ug
Vitamin C 46.49 g
Folic acid 105.98 ug
Salt (Sodium) 450.54 mg
Sugars 9.99 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.