STEP 1: HEAT

"Warm your oil, cream, or wine base at a gentle temperature."

STEP 2: STEEP

"Drop your SACO bag. Let the Spanish spices dance for 5-10 min."

STEP 3: SAVOR

"Remove the bag. Enjoy a professional, clean, and deep flavor."

 

The Midnight Beef: Slow-Roasted Spanish Jus.

15 min (Prep) | 3-4 hours (Slow Cook).

INGREDIENTS:

• 1 kg Beef Chuck or Brisket (cubed).
• 2 tbsp Extra Virgin Olive Oil.
• 250ml Spanish Red Wine (Rioja or Priorat).
• 500ml Beef Broth.
• 1 SACO Meat & Roast Infusion Bag.
• Sea Salt to taste.

 

INSTRUCTIONS:

1. SEAR: In a heavy pot, brown the beef cubes in olive oil until a golden crust forms. Remove and set aside.
2. DEGLAZE: Pour the red wine into the pot, scraping the bottom to release the "suc" (flavor). Add the broth.
3. INFUSE: Return the meat to the pot and drop 1 SACO bag. Lower the heat to a minimum. Cover and let it "dance" for 3 to 4 hours.
4. REVEAL: Once the meat is tender, remove the SACO bag. You now have a deep, professional sauce with no rosemary needles or peppercorns in sight.
5. SERVE: Pair with creamy mash or crusty bread. Pure Spanish soul.

 

The Silk Fettuccine: Velvet Macis & Cream.

5 min (Prep) | 12 min (Cooking).

INGREDIENTS:

• 250g High-quality Fettuccine or Pappardelle.
• 200ml Heavy Cream (Nata).
• 50g Salted Butter.
• 60g Grated Parmigiano Reggiano.
• 1 SACO Cheese & Creams Infusion Bag.
• Freshly grated lemon zest (optional).

 

INSTRUCTIONS:

1. BOIL: Start cooking your pasta in salted water until al dente.
2. STEEP: Meanwhile, in a small pan, melt the butter and add the cream over low heat. Drop 1 SACO bag into the cream.
3. EXTRACT: Let the "Silk Spices" and Macis infuse for 8-10 minutes. Use a spoon to gently press the bag against the pan to release every drop of flavor.
4. TOSS: Remove the SACO bag. Add the cooked pasta directly into the spiced cream. Sprinkle the parmesan and toss until it becomes a velvet emulsion.
5. ENJOY: Plate immediately. It’s sophisticated, clean, and incredibly aromatic.