Carrilleras de ternera 5ª gama

Type of dish: Meats
Temperature: Hot
Cuisine type: 5th range cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Veal cheek 1.0 kg
Intense olive oil 0.2 l
Onion 0.5 kg
Leek 0.5 ud
Carrots 0.1 kg
Tomato 0.05 kg
Red wine 0.001 l
Plain flour 0.001 kg
Table salt 0.001 g
Ground white pepper 0.5 g
White stock 1.0 l
See Recipe
Water 1.0 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud
Powdered vegetable stock 0.05 kg
Elaboration

ELABORACION:

  • Limpiar las carrilleras, salpimentar y dorar (bien en sartén u horno), y abatir hasta alcanzar los 2º C.
  • Preparar una salsa española de confección rápida con el resto de ingredientes, triturar, colar y abatir a 2º C. 
  • Envasar en las bolsas las carrilleras junto con la salsa. Cocinar en horno a vapor a 72º C durante 24 horas. 
  • Abatir a 2º C y conservar en cámara frigorífica.
Nutritional information (1 portion)
Energy
942.37
kcal
Carbohydrates
10.73
g
Proteins
37.12
g
Lipids
83.01
g
Sugars 5.44 g
Salt (Sodium) 5647.1 mg
Folic acid 70.6 ug
Vitamin C 29.51 g
Vitamin A 439.24 ug
Zinc 6.76 mg
Iron 6.2 mg
Calcium 173.41 mg
Cholesterol 130.2 mg
Polyunsaturated fatty acids 6.8 g
Monounsaturated fatty acids 47.07 g
Saturates 23.75 g
Fiber 2.94 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.