Pacojet moulded braised Beef and peas

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