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Beef leg slices in grainy mustard

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Ingredients for 4 servings:

  • 2 beef shank(s)
  • 4 tsp, heaped mustard, grainy (not sweet mustard!)
  • 200 ml beef stock
  • 200 ml red wine, dry
  • 2 tbsp oil
  • n. B. Locust bean gum

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 hours 30 minutes; Total time approx. 21 hours

Sous vide

Heat the oil in a pan and sear the leg slices on both sides. Let the leg slices cool slightly, then rub the mustard on all sides. Preheat a water bath to 85°C. Place the leg slices, beef stock, and wine in a sous vide bag and vacuum seal. Place the bag in the water bath and cook the leg slices for approximately 20 hours. Remove the meat from the bag and thicken the sauce with a little locust bean gum.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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