Ingredients:
- 1 beef gizzard
- 200 ml of dark beef stock
- 50 ml of oloroso sherry
- 50 g of shallots
Preparation:
To prepare this glazed beef gizzard, start by cleaning the gizzard. To remove all the impurities, place it in iced water for 2 hours. Once purged, blanch for 5 minutes and leave to cool in iced water to remove the skin.
![](https://www.sous-vide.cooking/wp-content/uploads/2021/06/Mollejas-de-ternera.jpg)
Once cool and peeled, vacuum pack with the beef stock and the oloroso sherry. Then, cook the mixture in the SmartVide sous-vide cooker at 85ºC for 2 hours.
After 2 hours, remove and sauté until the sauce has reduced. Add the shallots to cook them.
![](https://www.sous-vide.cooking/wp-content/uploads/2021/06/Mollejas-de-ternera-5.jpg)
After having reduced the sauce down to a demi-glace, remove the gizzard and cut as desired. To serve, place on a plate and glaze with the sauce and shallots.
![](https://www.sous-vide.cooking/wp-content/uploads/2021/06/Mollejas-de-ternera-6.jpg)
In this recipe for beef gizzard, the sous-vide technique helps to control the cooking process and concentrate and enhance the flavours and aromas of the products.
Notes from the chef