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Beef steak, white cabbage and leeks

Beef steak, white cabbage and leeks

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Beef steak, white cabbage and leeks

  • Difficulty
    medium

  • Praparations
    180'

  • Cooking
    120'+5'+35'+20'

  • Doses
    4 people

Ingredients for 4 people

  • 1 piece of beef steak of about 1 kg
  • 300 g of white cabbage
  • 20 g of caraway seeds
  • 2 dl white wine
  • 1 dl of extra virgin olive oil
  • 2 leeks
  • 1 knob of butter
  • Salt

Focus on:
CB Cooking Innovation

All the recipes have been prepared with CB Cooking Innovation machines.

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Times

  • 120' - SOFT COOKING 1
  • 5' - GRILL
  • 35' - SOFT COOKING 2
  • 20' - FAST COOKING

In the glass

  • Langhe Nebbiolo, Giuseppe Fenocchio, Piemonte

Tasty and hearty entrecôte. A pleasant contrast between sweet leeks and sapid cabbage.

Praparations

Salt and pepper the roast beef, place it in a static position roasting spit and cook in the SOFT 1 mode for 130 minutes, then brown in the grill mode for 5 minutes. Leave the meat to cool.

Peel the onions and wrap in thermal paper with the vinegar, wine, water, salt and sugar. Place the packet in a roasting spit closed with the lid of a flat cage and cook in the SOFT 2 mode for 30 minutes. Leave to cool.

Wash the beets and place them in thermal paper; cook these in the combination of the flat cage roasting spit too, in the SOFT 2 mode, for 100 minutes. Peel the beets and thinly slice two of them with a mandolin; blend the rest adjusting salt until you have a smooth puree.

Slice the roast beef, place in the serving dish with the sliced and creamed beets and with the sweet and sour onions.

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