Veal in Sous Vid Steba SV-1

Veal in Sous Vid Steba SV-1

Category: Meat dishes

Ingredients
Veal	400-500gr
Bulb onions	1 head
Garlic	1 clove
Butter	Approximately

Cooking method

• We take veal, I have already been cut into medium pieces. Cut the onion into rings, finely garlic.
• Salt the meat, coat with sweet red paprika.
• Place Evenly in a vacuum bag. Distribute the onion and garlic between the meat.
• Take small pieces of butter and place between the meat.
• Then we evacuate everything.
• 
• We put it in a sous vid. I put a grate on top so that the bag does not float.
• We set the temperature to 65 degrees and the time to 3 hours. As I understood that this time is optimal, those are not many and not enough. And you can even 4 hours if there is beef.
• The meat should cool in water, and then we take it out and eat)
• The result is awesome !!! the most tender meat !! And the aroma when you open the package, go crazy !!!
• Tasty, that's not enough to say !!
• 

Time for preparing:

3 hours

Cooking program:

Su-vid

Note

I looked at the girls about butter and decided to try to make Shteba in sous-vidnitsa))

It already smelled of the computer ... meat! We must still try to do something similar in the cartoon on languor. Although, of course, it still won't work soooo ...

Well! Now I want another device!

Katya, yes, it's a good thing)
I quickly fried the meat this morning in the Shteba pressure cooker on the frying and in a steel bowl, because you need quick heating and good frying. mmmmm .... Yummy a!!
The same tender and juicy)

Masha, I didn’t find a suitable topic, so I’ll ask here. For a beef heart, does it make sense to use sous vide or is it better to cook in a pressure cooker?

[Anna]

Anna, listen, you better do it in the pressure cooker.

[Anna]

Anna, listen, you better do it in the pressure cooker.

I figured that too.

Thanks for the recipe
I modified it a bit for myself, put prunes instead of garlic.

[Katerina]

Katerina, thanks for trusting the recipe)
well with prunes it should be very tasty!

[Masinen]

Yesterday I tried to do something close to the recipe.
For me, beef is not yet a very understandable meat, so yesterday it turned out somehow not very ... Apparently, I messed up somewhere.
Unfortunately, the store did not offer veal, it took 600 grams of beef neck.
I cut it into layers of about one and a half to two centimeters, did not remove any veins, did not beat off or tenderize. Apparently, this is where the main mistake was hidden?
Divided into three portions of 200 grams - into three packets.
This time I counted salt as a calculator at the rate of 20 grams per kilogram - and I was not mistaken, I am satisfied. Sprinkled it on both sides.
Sprinkled with paprika, also each piece on both sides, put in bags.
Cut a medium-sized onion into rings, divided between bags.
I also cut a small clove of garlic into each bag, a couple of dried prunes, a couple of slices of butter (15 grams, estimated)
I evacuated, while the juice practically did not stand out.
Then the bags lay in the refrigerator for four or five hours.
Then he poured water into the multicooker already 65 ° C, put the bags (cooled slightly, up to 58 ° C) and caught up with the temperature to 64.3 ... 64.5 ° C - at this temperature and cooked to the end.
The total time is set to 5 hours, including approximately 20 minutes of reaching the 58 ° to 64 ° mode

Results.
There are about 30 grams of broth in a bag (drained). Didn't fry, served straight from the bag.
One portion was enough for two men for dinner. Well, we didn’t load the wagons, and neither were they young ... Plus a side dish of mashed potatoes.
The meat is quite juicy, although the pork in my version is always much easier to chew.
Without a knife, we would not have had a chance to cope with this meat, I cut off the pieces "for one bite", the guest liked to grind it more.
In terms of spices, everything turned out very well, the meat is completely self-sufficient - and tasty in itself.
But then they added another cherry sauce according to Admin-Tatiana's recipe - and could not refuse it when they were eaten further, well, very tasty)))

I would like to understand whether, in principle, it is possible to achieve greater tenderness from the meat of these animals (or is it easier to spend money on the work of a dentist?)

Masinen, thanks for the recipe - and, in principle, for discovering (for me) this technology. I will sous-see further!

[Dmitriy]

Dmitriy, if five hours is not enough, then you need to put more, it is quite possible to set 8 hours and 10, nothing will happen to the meat, it will not talk))
Beef is hard, it takes a long time to cook, but in the end it turns out very tasty!
And it's also good to marinate it in a marinade with acid, then you will definitely get tender and soft meat (I checked it already)

[Masinen]

Masinen, Thank you! I'll try a little longer next time. And about the marinade and your sample with it and beef, can you read somewhere? Or give a sketch here, if not difficult.

[Dmitriy]

Dmitriy, I have not written anywhere)
I marinated beef in kefir, for about 2-3 hours, I packed everything in a vacuum. Only you need to pack carefully so that the evacuator does not pull the liquid into itself, for this you need to hang the package down.
If there are vacuum containers, then it is worth using them.
Well, then remove from the marinade, add spices, salt, pack and cook)

I think you can try adding kiwi here - as they add to a kebab marinade. According to my table, only chicken and fish match, for the shank and liver the designated time was not enough.

[Anna1957]

Anna1957, I am for beef or veal, I always put more, you can freely multiply the time from the table by 2)
I haven't cooked a gulka yet. bought, lies in the refrigerator)

But the brisket, it turns out gorgeous, you need to expose the recipe

What fraction of the beef is better to take to make the meat more tender? It's about sous vide and stewing.
Was my neck selection wrong?
I don't look at the "marble" one yet, the toad is strangling.

[Dmitriy]

Dmitriy, neck, the softest))
I buy an apple, it's a clean fillet, from the back. Well, that's what the apple is called, but it also comes across a bit harsh, it depends on the cow)
Better to pickle.
In general, marble, it turns out very tasty)
I buy a shank and cook it in whole piece for 8-10 hours.
Even the video is mine, I shot it on purpose)

mmmmmm Masha, what a beautiful meat, mmm!
And now I slice very thinly and poured tina sauce and it turned out to be a very festive Vitello tonnato dish!
I forgot to take a picture. Thank you buddy!
You know, Mashenka, I really like to dip a piece of meat from all sides into a mixture of ground coffee, salt and pepper after suvid, and then fry it over very high heat in butter, mmm
Masha, thanks for the science, dear!

[Masinen]

Masinen, Mash, hello! Get out of the spirits!
I decided to return to Suv-Vid due to my eternal movements from apartment to house and back. I have already forgotten all the skills ...
I made two steaks, saw it in Orsson, set the temperature to 68, forgot about the meat there were two steaks 3.5 cm thick), after five hours I remembered, measured the water temperature - 68 C. the steaks themselves and all float in blood.
I still held it, but did not bring it to the clear meat juice inside the bag. Is that how it should be?

I kept them in this form for two days, now I'm going to fry them, I'm afraid to leave them on. Although I expected to hold it for five days by Saturday at least.