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Tafelspitz of chamois sous vide

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Ingredients for 4 servings:

  • 800 g chamois leg(s)
  • 2 tsp, heaped horseradish, freshly grated
  • 2 tbsp soup greens, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 45 minutes

Finely grate the horseradish. Coat the leg first in the horseradish, then in the dried soup vegetables. Heat the water bath to 68°C. Vacuum-seal the leg in a bag and cook in the water bath for 3.5 hours. Tip: Goes well with asparagus with horseradish sauce.

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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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