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Transcript

BEEF SHANK STEW

VEAL SHANK

SALT

AND BLACK PEPPER

IN A LARGE FRYING PAN, BROWN THE SHANK WITH EXTRA VIRGIN OLIVE OIL

PEEL THE VEGETABLES

ADD THE BLACK PEPPER

THE STEW

VEGETABLES
CUT THE VEGETABLES
STEW THE VEGETABLES
ADD RED WINE

PUT THE BROWNED SHANK AND BRAISED VEGETABLES IN VACUUM BAGS

COOK IN VACUUM AT 80º 11 H

AFTER THAT TIME WE COOL IT DOWN

ONCE THE VACUUM BAG HAS COOLED, SEPARATE THE BROTH, THE VEGETABLES AND THE COOKED MEAT

WITHOUT CRUMBLING THE MEAT, REMOVE THE BONES AND NERVES AND PUT THE CLEAN MEAT BACK TOGETHER

SEPARATE THE COLD JUICE FROM THE FAT

WE CHANGE THE TEXTURE OF THE FAT BY MEANS OF MALTOSEC

WE CRUSH AND EMULSIFY THE VEGETABLES FROM COOKING THE BEEF SHANK IN A BLENDER

INTRODUCE THE PORTION OF SHANK WITH THE SOLIFIED BROTH AND VACUUM PACK

CUT THE PORTION WITH ITS SAUCE AND HEAT IN A CHARCOAL OVEN

Finally, plate the BEEF SHANK and add a line of vegetable puree, cover the shank with the sauce and sprinkle the textured fat

STEW THE VEGETABLES IN THE E.V.O.O WHERE WE HAVE BROWNED THE SHANK

ONIONS, CARROT AND LEEKS

PEEL AND CLEAN THE VEGETABLES

CUT THE VEGETABLES INTO BRUNOISES

ADD THE BLACK PEPPER TO THE VEGETABLES STEW

ADD THE RED WINE AND LET ALCOHOL BE REDUCED