Pink boiled beef in balsamic sauce with braised vegetables

The sous-vide method: Perfect cooking guaranteed
What sounds like a complex and complicated Michelin-starred cooking technique – and is used there, too – is actually relatively simple and ideal for anyone who has trouble getting their produce to the desired degree of doneness. Meat, fish, or vegetables are vacuum-sealed and brought to the desired internal temperature in a water bath. It's also ideal for steaks, for example, where you can give them a perfect pink hue, then just briefly sear them at a very high temperature to achieve the desired crust.

Ingredients for the Tafelspitz:

• 1.50 kg Tafelspitz from water buffalo
• 500 ml of water
• 75.0 g instant gravy
• 40.0 ml dark balsamic vinegar (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
Trim the meat if necessary and pat dry.
Mix half of the water with the sauce powder and balsamic vinegar and bring to a boil. Then stir in the remaining cold water to cool the sauce slightly.
Place the meat and the cooled sauce in a cooking bag, vacuum seal it, and then cook sous-vide in a water bath at 56 °C for about 15 hours.

Remove the boiled beef from the bag and bring the dark stock to a boil. Reduce the liquid until it has reduced by about a third, then season to taste.
Portion the meat shortly before serving.

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

Then sauté everything in Butter Flavour until al dente and season with salt and pepper, add a little of the boiled beef stock and reduce.
Cut the parsley into julienne strips and stir into the vegetables.