Rotwild & Frischling Döllerers Roast Beef Shoulder Cut
Especially Succulent Aroma
- A Delicate Frying Dream
- Sous Vide Cooking Method
- In Red Wine and Cranberry Sauce
Refined by Region
A true cooking joy! Carefully cooked according to the sous vide method. Enjoy a tender roast dream in a wonderful red wine and cranberry sauce.
Andreas Döllerer, of Gault Millau, À la carte and falstaff with the highest honors, considered top chef Golling, together with Rotwild & Frischling, creates sous vide delights with the finest sauces. Of course, without flavor enhancers and prepared with the know-how of one of the best kitchen crews in the country.
Preparation for water bath & frying pan:
Take a pot of water to the stove in good time before cooking (ideally 65 ° C) and add the beef, in the closed vacuum bag, for about 15 minutes into the water bath (or combi steamer).
Meanwhile, open the sauce pouch, drain into a pot and warm slowly
Remove the roast beef from the bag and place in the warm sauce
Let the beef roast warm the sauce for a few minutes, ready
Preparation for fan oven:
Preheat convection oven to 200 ° C
Remove the roast beef from the bag and place on a baking tray
In the oven at circulating air 200 ° C for about 25 min. complete - depending on the oven can be time and
Temperature vary slightly
In the meantime, open the sauce pouch, drain into a saucepan and warm slowly until the roast beef is complete.
Heat for 15 minutes in a water bath and leave sliced for 5 minutes in the hot sauce or 25min with hot air.