RENOVATED - Boeuff Bourguignon Sous vide
The Grand Veneur sauce brings the full flavour of red wine to the dish and is delicious with all types of meat.
Sous-vide Boeuff Bourguignon. Replace the beef short ribs with other meats such as lamb, veal, and pork.
Preparation
Cut the beef short ribs into 2 cm cubes.
Cut the carrots into cubes, the mushrooms into quarters and drain the silver onions.
Combine the beef mix with the Binding DS and the Sous Vide Brown mix. Season the beef short ribs with this mixture.
Add the vegetables and Grand Veneur sauce and mix thoroughly.
Fill the vacuum cooking bag with the boeuff bourguignon.
Vacuum seal and cook for 210 minutes at 85 ºC in a steamer or hot water bath.
Cool quickly.
Ingredients
- 500 g Grand Veneur sauce
- 10 g Binding DS Pure (artnr 371278)
- 20 g Rundvlees mix fijn met zout pure (artnr 1194583)
- 30 g Sous vide mix bruin vero fijn met zout (artnr 317683)
- 1 kg runderriblappen
- 150 g winterpeen
- 50 g zilverui
- 100 g champignons
- 1 st vacuum kookzak
