KochenMexican960 Min.Mittel≈ 395 kcal5502× gelesen

Mole Beef Shoulder Sous Vide - Low Fat

Name: Mole Beef Shoulder Sous Vide - Low Fat
Cook time: 960 min
Total time: 960 min
Cuisine: Mexican
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

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

≈ 395 kcal · 41 g Protein · 19 g Kohlenhydrate · 17 g Fett — KI-Schätzung pro Portion

Zutaten

Zubereitung

1
Combine the dry ingredients in a souvide bag and ensure all the meat is covered nicely in the mixture. No add the potatoes and carrots
2
Cook in the water bath for 16 hours at 86 degrees celcius.
3
Once 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.

#chili#Beef#Mexican#mole#Coconut#delicious#comfort

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