Mole Beef Shoulder Sous Vide - Low Fat

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A sexy sous vide beef shoulder with a mexican touch and still healthy! Created this recipe on the fly and the sauce is delicious. Especially the fine notes of the coconut vinegar are delicious. Made the sauce originally with the carolina reaper chili. This is audacious :)

Ingredients

  • 800 grams of beef shoulder with silver skin and tendoins removed. You should have large pieces of meat ready to use.
  • 3 Tspn of cocoa
  • 1 hot chili of your taste finely chopped
  • 3 Tbspn of brown sugar
  • 0.5 Tbspn white pepper
  • 1 tspn salt
  • 2 tbspn coconut vinegar or another vinegar of your choice
  • 1 tspn gangal powder
  • 8 CL peanut oil
  • 2 medium sized potatoes peeled and in cubes of 1.5 cm
  • 1 large carrot peeled and cubed in 1 cm cubes
  • Optional: 150 ml Chickenstock

 

    1Combine the dry ingredients in a souvide bag and ensure all the meat is covered nicely in the mixture. No add the potatoes and carrots

    2Cook in the water bath for 16 hours at 86 degrees celcius.

    3Once cooked cut the bag open and gently let the fluid drip out in to a pan. Put on high heat to a nice sauce consistency. Becareful not to burn the sauce.

Serve like this or with a nice mash potatoes and or homemade tamales.
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