Braised Beef
Andreas Lorbeck; Recipe for 1 Pacotizing Beaker.
Step 1: Filling the Pacotizing Beaker
Preparation Time: 10 minutes
(1) Cut meat into small pieces, (2) mix all ingredients, (3) pour into a pacotizing beaker and (3) freeze at -22°C / -8°F for at least 24 hours. (4) Pacotize twice to make the base recipe.
Step 2: Preparing the Pacotized Menu; 30 Portions à 80 g
(1) Mix the base recipe with 450 g cream, and 1200 g beef stock, (2) use a hand blender to add 24 g agar and 6 g gellan, (3) bring to boil, (4) pour into cooking moulds and (5) allow to cool.
Step 3: Plate and Regenerate
(1) Remove from mould, (2) plate, (3) regenerate at 85°C / 185°F until reaching 70°C / 158°F core temperature and (4) serve.
Ingedients per Pacotizing Beaker
|
|
|
|
|---|---|---|
| 600 | g | Braised beef |
| 200 | g | Beef stock |
WHEN COOKING BECAME SWISS.™