Beef and Potato Timbale

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Beef and Potato Timbale
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Health Score:
Health Score
6,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h. 40 min.
Preparation
ready in 1 d 2 h. 40 min.
Ready in
Calories:
1645
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,645 kcal(78 %)
Protein138.01 g(141 %)
Fat80.76 g(70 %)
Carbohydrates57.09 g(38 %)
Sugar added0 g(0 %)
Roughage6.11 g(20 %)
Vitamin A521.23 mg(65,154 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂1.37 mg(125 %)
Niacin3.43 mg(29 %)
Vitamin B₆1.14 mg(81 %)
Folate101.32 μg(34 %)
Pantothenic acid0.25 mg(4 %)
Biotin2.06 μg(5 %)
Vitamin B₁₂8.64 μg(288 %)
Vitamin C47.75 mg(50 %)
Potassium2,259.18 mg(56 %)
Calcium175.53 mg(18 %)
Magnesium77.65 mg(26 %)
Iron19.6 mg(131 %)
Iodine6.01 μg(3 %)
Zinc38.42 mg(480 %)
Saturated fatty acids34.78 g
Cholesterol510.45 mg
Author of this recipe:

Ingredients

for
4
Ingredients
10 cups
Oxtail (cubed)
4 cups
1
carrot (diced)
1
onion (diced)
1
Leek (diced)
1
6 cups
cup
0.333 cup
2 tablespoons
4
parmesan crisps (8cm wide)
4 sprigs
Guérande Sea salt
How healthy are the main ingredients?
carrotLeek

Preparation steps

1.
Place the oxtail in a shallow dish. Add the carrot, onion, and leek to the dish along with the bouquet garni. Pour over the red wine and leave to marinade for 24 hours.
2.
The next day, drain the meat and dry it on kitchen paper.
3.
Heat the oil in a cooking pot and fry the pieces of meat and pour in the marinade. Bring to the boil and then lower the heat and simmer gently for 1.5 hours.
4.
Meanwhile, prepare the mashed potato. Steam the potatoes in their skin for 35 minutes. Peel them and then mash.
5.
Heat the milk and stir it into the mash. Next, add the diced butter. Season and mix well. Place to one side and keep warm. Remove the meat from the pot using a skimmer and shred it.
6.
Place 4 circular moulds, 8cm in diameter, on the (preferably warmed) plates. Make a layer of mashed potato. Cover it with a layer of meat and then make a second layer of mashed potato.
7.
Remove the moulds, place a parmesan crisp on each parmentier and decorate with a sprig of chervil. Serve right away.