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Gesmoord kalfsvlees
("Tafelspitz")
Totale bereidingstijd: 120-130 minuten
6 porties
Ingrediënten
1500 g kalfsvlees
2 wortels
1 dunne prei
150 g selderij
1ui
1 knoflookteentje
2 takjes tijm
2 takjes rozemarijn
4 laurierblaadjes
5 jeneverbessen
zout
peper
500 ml witte wijn
100 g crème fraîche
250 ml vleesbouillon of water
Bereiding
Snijd de wortels, de prei, de selderij en
de ui in stukjes (1 cm). Doe dit met de
knoflook, de kruiden en de specerijen
in de gourmet-braadpan.
Strooi zout en peper op het vlees. Leg
het vlees op de groente en bereid het.
Blus het geheel na 25 minuten met witte
wijn af. Laat het vlees gaar worden.
Voeg wat water toe als de groente
droog kookt.
Haal het braadvocht door een zeef.
Voeg crème fraîche en bouillon toe.
Bind het vocht eventueel met voorbe
-
reide maïzena.
Instellingen
Ovenfunctie Professional d
Aantal/soort
stoominjectie(s)
3
Temperatuur 210–230 °C,
na 25 minuten:
130–150 °C
Waterhoeveelheid ca. 300 ml
Niveau 2
1e stoominjectie 10 minuten na de
start van de berei-
ding
2e stoominjectie 15 minuten later
3e stoominjectie 30 minuten later
Bereidingstijd 90-100 minuten
Kerntemperatuur bij gebruik van de
Bratometer (kerntemperatuurvoeler): 75
°C
Recepten
156
156


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