Pink boiled beef in balsamic sauce with braised vegetables

The sous vide method: perfect doneness guaranteed
What sounds like an elaborate and complicated star cuisine-and is used there-is actually relatively simple and ideal for anyone who struggles to get their products to the desired degree of doneness. Meat, fish or vegetables are vacuumed and brought to the desired core temperature in a water bath. Also ideal, for example, for steaks, which you can give a perfect pink tone, only to fry them very hot for a short time so that they get the desired crust.

Ingredients for the boiled beef:

• 1.50 kgTafelspitz from the water buffalo
• 500 ml of water
• 75,0 g Bratensauce, instant
• 40,0 ml dunkler Balsamicoessig (6%)
• 220g yellow carrots
• 220g carrots
• 220g purple carrots
• 220g celery
• 210g red onions
• 20.0 ml liquid fat cream with butter flavoring
• 5.0g sea salt flakes
• 1.0g Pfeffer-Cuvée
• 10.0g smooth parsley

Preparation
If necessary, the meat. Parry and pat dry.
Mix half the water with sauce powder and balsamic vinegar and bring to the boil. Then stir in the remaining cold water to cool the sauce down a little.
Place the meat and the cooled sauce in a cooking bag, vacuum and then in a water bath at 56 °C for approx. Cook sous-vide for 15 hours.

Remove the boiled beef from the bag and bring the dark stock to the boil. Redemulate the liquid until approx. One third is reduced and season to taste.
Portion the meat just before serving.

To store the meat, cool it down in ice water immediately after cooking. For further processing, warm it again in the water bath.
Clean the vegetables. Cut carrots and celery into coarse pieces, onions into coarse wedges.

Then saute everything in butter flavour until it is firm to the bite and season with salt and pepper, eat some of the Tafelspitz fund and reduce.
Cut the parsley into julienne and fold into the vegetables.