For the Beef：
300 g rib Fingers,1 inch piece
1 tsp olive oil
100 g onion,1 inch dice
100 g mushroom
1/4 tsp thyme
1 bay leave
1 tsp salt
100 ml white wine
500 ml water
50 g carrot,1 inch piece
50 g celery,1 inch section
100 g patatos,1 inch piece
100 ml heavy cream
1 tsp lemon juice
1/8 tsp cardamom powder
1/4 tsp white pepper powder
For the Roux：
25 g butter
25 g flour
Heat the pan, add the olive oil and heat it with medium flame then put the rib into it.
cook it until it becomes brown. then put the ribs on the place.
Put the onion & mushroom into the pan and cook them until they become brown color.
then put the clove, thyme, bay leave, slat white wine and water into the pan.
after they are boiled, turn off the flame and put them in a bowl.
Set the PENGFA Cook Helper at 185℉/85℃ and time for 3 hours.
Put all the ingredients including beef, carrot, celery, potato and sauce into the zipped-bag for sous vide.
After time is up, take the bag off the water bath.
then it’s time to roux.
Melt the butter and add the flour to mix it well.
then put all the cooke-ingredients into it and stir it well.
after it’s boiled, turn off the flame.
Season it with the 100 ml heavy cream,1 tsp lemon juice, 1/8 tsp cardamom powder, 1/4 tsp white pepper powder.
Then it’s ready to serve.