Sunbeam MU4000 manual Red Wine Beef Cheeks, Fill unit with water. Preheat to 86C

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Sous Vide Recipes continued

8.Preheat barbeque or grill to medium heat. Brush pork with sauce. Add pork chops and cook for 1-2 minutes on each side or until golden. Season to taste with salt and pepper. Serve with remaining sauce.

Red Wine Beef Cheeks

Serves: 6-8

2 tablespoons olive oil 2kg beef cheeks

2 carrots, peeled, chopped

2 celery stalks, chopped

2 onions, chopped

6 cloves garlic, crushed

1 tablespoon orange zest

4 fresh bay leaves

2cloves

2juniper berries

2star anise

1 cup beef stock

1 cup red wine

Salt and freshly ground black pepper, to taste

1.Fill unit with water. Preheat to 86°C.

2.Heat oil in a large frypan over medium-high heat. Add beef cheeks and cook for 3-4 minutes or until caramelised. Set aside.

3.To the same pan add carrot, celery, onion and garlic. Cook for 3-4 minutes or until tender. Add remaining ingredients and bring to the simmer.

4.Arrange beef checks and liquid in the cooking pouch. Vacuum seal.

5.Place pouch in unit once correct temperature has been reached. Ensure the entire pouch is submerged in water.

6.Cook for 6 hours. If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled.

7.Separate beef cheeks from liquid. Strain liquid and place liquid in a small saucepan over medium heat. Bring to a simmer. Season to taste with salt and pepper. Serve beef cheeks with sauce.

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Contents Duos Page Important instructions retain for future use ContentsSunbeam’s Safety Precautions For examination, repair or adjustment Tempered Glass Lid Litre working capacity Non-slip feet Features of your SunbeamNon-stick Removable Cooking Pan Control Panel Pouch rackSeparates sous vide pouches for more even cooking Control Panel Fruit Firm Fruits. Apple, pear Cooking Menus OverviewSunbeam Duos has 2 cooking menus Sous Vide CookingFood Preparation Food Safety Guidelines for Sous Vide CookingCooking Menus Overview Cooking your foodCooking Cooking Menu Sous Vide Slow Cook Cooking Menu Settings TablePlace the Sunbeam Duos on a flat, level surface How to use the Sous Vide menuGeneral temperature for Vegetables Cooking temperatures for Meat Beef, Lamb and PorkCooking temperatures for Poultry Cooking temperature for FishPoultry Sous Vide Temperature and Time GuideHow to use the Slow Cook menu Care and Cleaning Lid Hints and TipsCapacity FoodSlow Cooked Stocks Hints and TipsSlow Cooked Roasts Slow Cooked Roast ChickenProblem Possible Reason Solution TroubleshootingFlavour Inspiration Sous Vide RecipesSous Vide Recipes Portuguese Marinade Chermoula MarinadeGarlic Eggplants Teriyaki MarinadeThis is especially good for steak Antipasti PlateFill unit with water. Preheat water to 82C Honey, Soy Chicken WingsServes Coq au VinSpicy Pork Chops Chicken Cordon BleuFill unit with water. Preheat to 86C Red Wine Beef CheeksChinese Five Spice Duck Breast Pork BellyHazelnut and Coriander Spiced Salmon Fill unit with water. Preheat water to 56C for medium rareRosemary and Lamb Chops Honeyed Carrots Pea, Mint and Goats Cheese RisottoRosemary Infused Potatoes Spiced Sweet PotatoesThis is a great recipe to make for a crowd. Serves Fill unit with water and preheat to 85C Preserved LemonsFill unit with water and preheat to 79C Port Poached DatesButter Chicken Chicken TagineSlow Cooker Recipes Main Meals Peanut ChickenAsian Style Pork Belly Toss pork in flour Spicy Pork MeatballsServes 6-8 1.25kg pork mince Pork with Apple and CiderRed Wine Lamb Shanks Toss lamb shanks in flourEasy Osso Bucco with Gremolata Moroccan Beef Mexican Beef StewThis stew is great in burritos or tacos. Serves This is a great ‘no stirring required’ polenta. Serves Beef and Creamy Mushroom CasseroleToss beef in flour Slow Cooked Creamy PolentaMoroccan Lentil and Chickpea Soup Chickpea and Pumpkin CurrySlow Cooker Recipes Desserts Rice PuddingGingerbread and Golden Syrup Pudding Slow Cooker Recipes Desserts Page Month Replacement Guarantee AustraliaNew Zealand Need help with your appliance?