Veal on tacos - sous vide and traditionally
31. July 2014
I seriously fell in love with tortillas filled with all sorts of fillings. As I write in my previous tortilla recipe, mainly because they are a terribly good social affair for me, which melts and heats not only at heart. But they also offer an incredibly diverse range of possibilities and space for creativity. A homemade tortilla recipe can be found here, and tomato salsa can not be missed.) Also, here you can find chopped beef on tacos.
And the good news is that in the upcoming Kitchenette shop, we will have a sous vide bath with accessories.) In mid-August you can look forward to a trial version and since September, along with a cook, we will probably go perfectly perfectly.)
6
porcí
Postup
1.a
Preheat the water bath to 72 ° C. Stuff, drain, and all the remaining ingredients into the bags designed for this purpose. Dive into the preheated bath for 16-20 hours.
Remove meat from the vacuum after the time has elapsed. Put the remaining juice along with onions and apples in a pot and reduce to 1/2 - 1/3. Fry the meat with a fork and mix again with the reduction.
Remove meat from the vacuum after the time has elapsed. Put the remaining juice along with onions and apples in a pot and reduce to 1/2 - 1/3. Fry the meat with a fork and mix again with the reduction.
1.b.
For the traditional procedure, burn the meat and shake it from all sides on the hot oil so that the meat is drawn all over the surface. Ideal is to use a central cast iron pot with a lid, or another thick-walled pot with lid. Add the shallots, garlic, apples, meat and pour approximately 250 ml of warm water into the pot. Put the meat slowly into soft soak until it starts to fall apart. Continue to check and, if necessary, add water. Put the finished meat with a fork and return it to the sauce in the pot.
