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Tafelspitz, queue de veau à la
viennoise
Temps de préparation : 120 à 130 minutes
6 parts
Ingrédients
1500 g de queue de veau
2 carottes
1 petit poireau
150 g de céleri
1 oignon
1 gousse d'ail
2 brins de thym
2 brins de romarin
4 feuilles de laurier
5 baies de genévrier
Sel
Poivre
500 ml de vin blanc
100 g de crème fraîche
250 ml de bouillon de viande ou d'eau
Préparation
Couper les carottes, le poireau, le céleri
et l'oignon en dés de 1cm. Verser les
légumes avec l'ail, les herbes et les
épices dans un plat allant au four.
Saler et poivrer la queue de veau, la
poser sur les légumes et cuire.
Ajoutez le vin après 25 minutes, rédui
-
sez la température du four et terminez
la cuisson de la viande. Ajouter de l'eau
si les légumes sont secs.
Filtrer le fond de cuisson, ajouter de la
crème fraîche et du bouillon, lier avec
un peu de fécule préalablement
délayée.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
3
Température 210–230 °C
au bout de 25 mi
-
nutes : 130–150 °C
Quantité d’eau environ 300 ml
Niveau 2
1ère diffusion de
vapeur
10 minutes après
l'introduction dans
l'enceinte de cuis-
son
2e diffusion de
vapeur
après un intervalle
de 15 minutes
3e diffusion de
vapeur
après un intervalle
de 30 minutes
Temps de cuis
-
son
90 à 100 minutes
Si vous utilisez une thermosonde, la
température à cœur doit être de 75 °C
Recettes
158
158


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