Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)

Category: Meat dishes
Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)

Ingredients

Neck 700gr
Any spices to taste
Salt
Butter 10 g
Grain mustard
Garlic 6 teeth

Cooking method

  • The neck is very tasty meat and a great option for cutting on the table or for sandwiches.
  • We take a piece of the neck, wash it thoroughly and blot it with a paper towel.
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • We make deep cuts and stuff with whole garlic cloves.
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • I prepared these spices, but you can choose at your discretion and taste
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • Salt the meat well, coat it with red paprika, I ground the rest of the spices in a bag when I put the meat.
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • Rub with grain mustard in moderation.
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • We pack in a vacuum bag with a sealer.
  • Before that, add the pieces of butter.
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • We turn on the heating mode in the Shteba 63 g for 6 hours, taking into account the heating of the water.
  • We put the meat in a bag and close the lid.
  • After the end of the Heating mode, we do not immediately take out the meat, but let it lie down for about 1 hour.
  • Here's what we got
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • Now we need to fry the neck evenly on all sides.
  • Place the teflon bowl and turn on the default Roast mode.
  • After the signal, pour the olive oil and fry the neck.
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • After browning, the meat can be cut and served.
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
  • It is best to put the neck in the refrigerator overnight. During the night, the meat reaches the desired state.
  • Here is such a beauty awaiting you for breakfast
  • Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)

The dish is designed for

750gr

Time for preparing:

6 hours + 15 minutes

Cooking program:

Heating + roasting

AnechkaAnyutk
but how can I do it without such a vacuum bag ?? what is not, that is not, and so try it!
Masinen
There are these zip bags, sold in ikea of ​​different sizes. Here you can use them. Close the zip bag almost all the way and squeeze out the air.
When I didn't have a packer, I tried with these packages)
Vasilica
Pretty woman! Can I have a piece?
Eh, Masha, you know how to seduce. I urgently need to buy a neck, even if I was imbued with sous-vid after the breast.
Masinen
Vasilika, make sure)
The main thing here is to set the time correctly. The larger the piece, the longer we set.
The temperature can be set at 65 grams)
Vasilica
Mashun, I have only Brandik, there are 40,60,80, etc. Which is better to put? And how much?

Another question, it happened, I recently put the breast again (I really liked it), there are still three hours left. Now I'm thinking, leave it in the cartoon (off) until morning or pull it out. But in the fridge it’s not that warm, and I don’t want to wait until it cools down. What do you recommend?
Masinen
Pull out and toss directly in the bag into a bowl of ice water. And put it in the refrigerator)

And for meat it is possible and 60 grams, but I would then increase the time by an hour for sure.
Vasilica
Yeah, can you ask a stupid question? To clean up straight with a bowl?
Tanyulya
I made the same neck tonight, made of adjika spices + grain mustard. Temperature 68, time 9 hours, did not fry. Spent the day in the refrigerator.
my son has DR today. grandparents were treated.
Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
Omela
Mice faint !! Well, nothing .. there will be a holiday on our street.
Vasilica
Well, what are you, the FSE agreed, yes, are you exhibiting such goodies?
Straight like marble!
Tanyulenka, happy birthday son! I wish him health and happiness!
Tanyulya
Quote: Vasilica

Well, what are you, the FSE agreed, yes, are you exhibiting such goodies?
Straight like marble!
Tanyulenka, happy birthday son! I wish him health and happiness!
I'm not a specialist, well, it happened. Sheiku long ago decided to do it, I would like my dad to check it out, like it.
Thanks a lot for the wishes!
Omela
Tan, I join in the congratulations! Are you the same with a vacuum cleaner ??
Tanyulya
Quote: Omela

Tan, I join in the congratulations! Are you the same with a vacuum cleaner ??
Ksenia, Thank you . Yes, I'm with Hotterovsky. But to wash the bags .... it's the same. I need to buy a new one with throw-away bags, but honestly I can't collect the thoughts I want. Maybe I'll buy it before NG, or maybe after.
Omela
Quote: Tanyulya

But to wash the bags .... it's the same.
gee ... I got the same Teskomovsky bags .. and I also suffer - to buy a packer or not .. more precisely, I would have bought it, but I will go to settlements with him.
Vasilica
Quote: Tanyulya

Ksenia, Thank you . Yes, I'm with Hotterovsky. But to wash the bags .... it's the same. I need to buy a new one with throw-away bags, but honestly I can't collect the thoughts I want. Maybe I'll buy it before NG, or maybe after.
One to one my thoughts.
Tanyulya
Quote: Omela

gee ... I got the same Teskomovsky bags .. and I also suffer - to buy a packer or not .. more precisely, I would have bought it, but I will go to settlements with him.
Thank God they don’t send me anywhere, my disease is not curable, so my men are silent, they just say: where are you going to put everything ?? This I myself can not decide that I do not want to "trot" while on the Internet.
Masinen
Tanya, the neck is gorgeous !!
Also congratulations !!
And my neck this night in the refrigerator will reach)
The photo is still warm)
Tanyulya
Quote: Masinen

Tanya, the neck is gorgeous !!
Also congratulations !!
And my neck this night in the refrigerator will reach)
The photo is still warm)
Mashun, thank you.
My neck liked it. I also made kimchi. dad ate meat with kimchi, said very tasty.
ElenkaM
You bad girls! You can't do that! Soo-see and su-see! And even a neck, and even so beautiful!
You have no conscience!
Masinen
And here is mine after a night in the fridge
Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
IvaNova
Quote: Masinen


We turn on the heating mode in the Shteba 63 g for 5 hours, taking into account the heating of the water.
ladies, tell me, please, for the dark, with sous-species not familiar what does it mean "taking into account the heating of water." That is, we pour water over the wrought meat?
Tanyulya
Quote: IvaNova

ladies, tell me, please, for the dark, with sous-species not familiar what does it mean "taking into account the heating of water." That is, we pour water over the wrought meat?
I immerse the meat in water of the required temperature, of course the temperature is "lost" in the first few minutes, but then it evens out.
IvaNova
Thank you!
* Karina *
The girls, too, could not resist and cooked, only in Ourssone, marinated for a day in advance, then fried. Since I don't have a vacuum device, I wrapped it and tied it several times in the baking sleeve, set the temperature to 85 C and the time to 2 hours. Night in the fridges and, in the end, such a delicious thing.

Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)

Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)

Thanks for the recipe, my homework appreciated!
Tanyulya
Karina, very beautiful meat!
* Karina *
Thank you Tanya, I myself did not expect from myself and it is so tasty, I will no longer do everything in the store with my foot, I just have to buy a plug and a vacuum cleaner
Tanyulya
Quote: * Karina *
Thank you Tanya, I myself did not expect from myself and it is so tasty, I will no longer do everything in the store with my foot, I just have to buy a plug and a vacuum cleaner
And Orsyusha did a good job, well done, you are with him
Karina, Happy Birthday, may all dreams come true!
* Karina *
Quote: Tanyulya

And Orsusha did well, well done, you and him
Karina, Happy Birthday, may all dreams come true!

Tanyush thanks a lot!
Masinen
* Karina *, the meat is great !! But next time you try to lower the temperature and see the difference !! Put on 65 grams and increase the time)
* Karina *
Quote: Masinen

* Karina *, the meat is great !! But next time you try to lower the temperature and see the difference !! Put on 65 grams and increase the time)
I will definitely experiment now after this delicious treat
marianna 66
Girls, hello. I am again with a question. Please tell me how to set the temperature on the heating. I have Shteba from a German site, and of course the instruction is in German. I tried it by typing - nothing comes of it. And so I wanted to cook a sous-vid neck.
Stebovich
Marina, apparently you have a version on which there is no adjustment on the "Heating" program
marianna 66
very sorry.It turns out that the sous-vid does not shine for me. : (Well, if the temp. Will fluctuate from 68 to 75 (as it happens with me) is it critical?
Masinen
Marina, put 70 grams and do sous-vide. Just put less time, but not much.
marianna 66
and I tried ... but I have a pace. jumps .... from 68 to 79. and I can't fix it.
Masinen
Marina, you do not look at the scoreboard, there will be 70 grams in the bowl. but what jumps is the sensor equalizes the internal temperature.
In general, try it calmly. Start with a small piece of meat or chicken breast. If you like it, then make a big piece)
Fenya
Masha! I started with chicken breast. It turned out perfectly well. But yesterday I started a pork neck according to your recipe, only the mustard was thicker and I forgot to put butter. There is no vacuum sealer. She put the neck in a baking bag and wrapped it in a thin sticky film. And I put it in Shtebu for 65g for 5 hours, the sweat cooled down in the bowl (while I was sleeping at night), the neck lay in the refrigerator during the day, and tonight it opened and browned on all sides. I cut a piece into my mouth. I see blood juice oozing out of the dimple from the garlic. The meat also tasted damp to me. Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
I cut a piece in half and set it to ripen on "STEALING" for 2 hours. After 30 minutes I looked in and saw some water with blood in the cut of the meat. Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
Means, meat is not ready. So I'm waiting and wondering if 2 hours is enough for me. : girl-th: And I didn't understand at all why it happened?
Fenya
The neck languished for 3 hours. Certainly not SU-VID anymore, but tastefully!
* Karina *
This is not the first time I've made such meat, my husband is delighted Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
Masinen
Fenya, Tatyana, you must take into account the thickness of the piece.
And you can increase the time by 6 hours. It may well be that 5 hours is not enough to warm up a thick piece.
Sometimes weight has nothing to do with it, but thickness plays a big role.
* Karina *, the meat is excellent!
Fenya
Masha! Thanks for the answer! The thickness of the piece was, well, no more than 6 cm by eye. I will certainly try again. Your pieces are too good!
shlyk_81
Masha, what if you do it with nitrite salt? Probably, it is better to use a wet ambassador, dilute the salt in water and put the meat there and put it in the refrigerator for a couple of days? And then everything is according to the recipe.
Masinen
With nitrite, it should work well. And if you also prick with a syringe with brine, then also excellent and ripen for a day.
shlyk_81
I'll try tomorrow. Only the temperature of 63 degrees is embarrassing))) I'll probably put 70)))
Masinen
Evgeniya, put 65, but not more)
70 is a lot already and it will turn out dry)
shlyk_81
A piece of neck in brine with nitrite salt lay for two days in my refrigerator. This is not enough, of course, but I really wanted to do it as quickly as possible))) And for 6 hours 40 minutes I put him in the headquarters at 64 degrees. Then I fried it a little and this is what happened:Pork neck with spices and grain mustard (Sous-Vid Steba DD1 Eco)
Now it is cooling down on the table, then I will put it in the refrigerator. I'll show you the cutter tomorrow!
Masinen
shlyk_81, two days is normal! More and not necessary)
We are waiting for the cut, very interesting what happened!
Twig
Girls, is it necessary to fry?
First, after all, the meat languishes, then it cools, then roasting and then cooling down again?
Masinen
hawk, you can fry and then simmer, or simmer and then fry.
But frying with nitrite salt is optional.
But bee nitrite salt, you need to fry.

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