Skirt:
Vacuum all ingredients and cook in a fusionchef sous vide water bath at 56°C for 5 hours.
Cool down and cut. If required, regenerate,
Roast, add a bit of salt and serve with little stock.

Beans:
Warm the beans in vegetable stock and infuse. Candy the ginger in the sugar syrup. Strain the syrup and set aside. Mix the ginger with the beans, coriander leaves and grated lime peel. Arrange the mixture with the pieces of skirt. Garnish with mushrooms and Shiso leaves

This recipe was kindly supplied by the Matthaes publishing house from the "Heiko Antoniewicz, Sous-Vide".