Sous vide pork shank
Sous vide pork shank boiled in beer with mashed potatoes and fried vegetables in thyme aroma and beer sauce a’la Piwnica Rajców
- 4 pork shanks with a bone;
- 1 carrot;
- 1 parsley root;
- 1 celery;
- bay leaf;
- 3L of WARMIA PILS beer (or Piwnica Rajców Pils, or in the last resort any other Pils of good quality)
- Butter 70g;
- White onion 100g;
- 30-34% Cream 150ml;
- Boiled potatoes passed through a sieve (for lazybones: minced by a machine J)
- Prepare brine (dissolve 10 tablespoons of salt in 3 litres of water, add 5-6 bay leaves and a few allspice berries), immerse the meat in it and leave in the fridge for a minimum of 48 hours.
- Take the meat out, rinse and put into vacuum or drawstring bags.
- Cut the onions, carrots and celery into slices and fry them; add to pork shanks.
- Add allspice, bay leaves and beer to the bags.
- Steam cook at 78˚C for 14 hours. If at home, put the pork shanks in a casserole dish with vegetables and beer, bake in a preheated oven at 78˚C - heating up and down with thermo circulation.
- Mashed potatoes:
- Sauté the onions in butter, add 30-34% cream, then add the mashed potatoes.
- Add a tablespoon of butter and season it with salt and pepper.
- Drain the meat from the resulting sauce and put in the oven preheated to 200˚C.
- Strain the sauce, cook to a suitable consistency, finally add the butter.
- Serve with vegetables cut into bars. Blanch the veggies and then fry them in butter with fresh thyme.