Low-temperature Shank of Beef, Vanilla and Pumpkin Cream and Minted Peas


Season the beef with salt and pepper. Dust with flour and fry. Place in vacuum packs with a little meat juice and cook with a Roner thermostat at 63ºC / 145ºF for 28 hours.

Peel and seed the pumpkin and roast with butter at 150ºC / 300ºF for 95 minutes. Infuse the milk with the vanilla pods. Blend the pumpkin and milk in the Thermomix and season with salt.

Blanch the peas and sauté with a few mint leaves.

Spanish recipe: Low-temperature shank of beef with vanilla-flavored cream of pumpkin and minted peas. Photo by: Toya Legido/©ICEX.


Start with a base of cream of pumpkin. Top with the beef, add a little sauce and garnish with the peas.




2 hours

  • 500 gr herrings
  • 350 gr pumpkin
  • 2 vanilla pods
  • 200 gr peas
  • 300 ml milk
  • 5 mint leaves
  • 17.637 lb herrings
  • 12.346 oz pumpkin
  • 2 vanilla pods
  • 7.055 oz peas
  • 10.684 fl. oz milk
  • 5 mint leaves
  • 2.33 lb herrings
  • 1.64 cup pumpkin
  • 2 vanilla pods
  • 0.95 cup peas
  • 1.268 cup milk
  • 5 mint leaves
Wine match

Koldo Miranda

Serve this dish with a Monastrell, Viña Al lado de la Casa 2001, a perfumed, complex wine with plenty of character, like everything made by Ramón Castaño.