BLOCK OF BEEF COOKED IN THE GASTROVAC

INGREDIENTS: (to serve 2)

2  litres of cocido stock
200 gr block of beef, trimmed 
25 gr reduced beef stock
5 souffléd potatoes 
Fresh herbs 
Sea salt and ground pepper

PREPARATION:
Place the cocido stock in the Gastrovac with any trimmings of fat removed from the beef. Submerge in the stock for 15 minutes at 65ºC. Remove and leave to stand for 20 minutes.

TO SERVE:
Slice the block thinly and serve. Brush lightly with the fat melted in the bain-marie. Finish with small pieces of fat, cubes of reduced beef stock, herbs and the soufflé potatoes, fleur de sel and freshly-ground pepper.