Vacuum seal the stew meat with the aromatic herbs.
Cook sous vide at 70°C for 8 hours.
Boil the potatoes and set them aside.
At the end of the meat cooking time, pour the contents of the bag into a pot, add the potatoes, and let them absorb the flavors for a few minutes.
Adjust the salt if necessary.
Vacuum sealer
Pot
You can add red wine during the cooking in the pot.
Italia, Emilia Romagna
| Energy (kcal) | 125.33 |
| Carbohydrates (g) | 10.09 |
| of which Sugars (g) | 0.22 |
| Fat (g) | 37.88 |
| of which Saturates (g) | 0.02 |
| Protein (g) | 44.1 |
| Fiber (g) | 0.89 |
| Sale (g) | 0.01 |
