Recipe
Braised veal flank in port with dried tomatoes
medium
APPROX. 75 mins
Enough For
4 persons
Cookware
HOTPAN® ComfortNutritional Value
2090 kJ / 499 kcal (Per person)
Ingredients
- Carbohydrates31 g
- Sugar6 g
- Fat16 g
- Protein51 g
Allergens
- alcohol
- nuts
Cooking Equipment
- » Stick blender
- » Roasting thermometer
Ingredients
- »800 g joint of veal flanks
- »2 tbsp olive oil
- »5 shallots roughly chop
- »2 garlic cloves roughly chop
- »2 dl white port wine
- »1 dl white port
- »1 dl beef stock
- »100 g dried tomatoes roughly chop
- »2 bay leaves
- »2 rosemary sprigs pluck and chop
- »2 thyme sprigs pluck and chop
- »2 sprigs leaf parsley pluck and chop
- »1/2 limes grate off zest
- »3 tbsp pine nuts roast in the frying pan
- » Salt and pepper Freshly ground
Instructions
1. Heat the olive oil on heat setting 2/3.
2. Brown the meat then place onto a plate and season.
3. Sweat shallots and garlic in olive oil, douse with chardonnay and port, then reduce by half.
4. Add the dried tomatoes, beef stock, bay leaves and lime zest.
5. Then add the meat.
6. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
7. At the end of the cooking time.
8. The core temperature should be 60 - 65°C / 140°F - 150°F.
9. Keep the meat warm.
10. Purée the sauce with the stick blender.
11. Then add the chopped herbs and season to taste.
Serving
Slice the joint thinly, pour a light covering of sauce over it and sprinkle with the roasted pine nuts.
Serve with saffron risotto.
Origin
Kuhn Rikon
medium
APPROX. 75 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
1956 kJ / 467 kcal (Per person)
Ingredients
- Carbohydrates28 g
- Sugar6 g
- Fat15 g
- Protein48 g
Allergens
- alcohol
- nuts
Cooking Equipment
- » Stick blender
- » Roasting thermometer
Ingredients
- »800 g joint of veal flanks
- »2 tbsp olive oil
- »5 shallots roughly chop
- »2 garlic cloves roughly chop
- »2 dl white port wine
- »1 dl white port
- »1 tbsp beef stock dissolve in 100 ml water
- »100 g dried tomatoes roughly chop
- »2 bay leaves
- »2 rosemary sprigs pluck and chop
- »2 thyme sprigs pluck and chop
- »2 sprigs leaf parsley pluck and chop
- »1/2 limes grate off zest
- »3 tbsp pine nuts roast in the frying pan
- » Salt and pepper Freshly ground
Instructions
1. Heat the olive oil on heat setting 2/3.
2. Brown the meat then place onto a plate and season.
3. Sweat shallots and garlic in olive oil, douse with chardonnay and port, then reduce by half.
4. Add the dried tomatoes, beef stock, bay leaves and lime zest.
5. Then add the meat.
6. Put the lid on and boil until steam begins to escape from between the lid and the top of the pan.
7. Reduce the heat and allow to simmer for 20 minutes.
8. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 30 minutes.
9. At the end of the cooking time.
10. The core temperature should be 60 - 65°C / 140°F - 150°F.
11. Keep the meat warm.
12. Purée the sauce with the stick blender.
13. Then add the chopped herbs and season to taste.
Serving
Slice the joint thinly, pour a light covering of sauce over it and sprinkle with the roasted pine nuts.
Serve with saffron risotto.
Origin
Kuhn Rikon
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