User Manual

14
Sous Vide recipes
Braised shin of beef
Serves 4
500g Shin of beef, deboned
1 clove of garlic/15g garlic paste
20g tomato puree
½ tsp salt
60ml red wine
2 bay leaves
Sprig of rosemary
Sprig of thyme
5g horseradish
1. Fill the Sous Vide with water and preheat to 82˚C.
2. Place the ingredients into a vacuum bag. Massage the bag so the ingredients
are combined.
3. Seal the bag and place into the Sous Vide unl it is fully submerged.
4. Cook for 10 hours.
Serve with Dauphinoise potatoes and green beans for a delicious accompaniment.