Rump steak (veal steak) using Sous-Vide technology

Category: Meat dishes
Rump steak (veal steak) using Sous-Vide technology

Ingredients

Veal steak (Rump steak)
Refueling
Black pepper hammers
Salt
Garlic granules
Ground nutmeg
Olive oil

Cooking method

  • Rump steak is a lightly beaten and roasted small piece of meat. As a rule, it is a tenderloin or fillet. The history of rump steak begins in England, it was the British who figured out how to cook rump steak.
  • From England this dish came to Russia, where it was originally called closer to the English pronunciation - "romstek". There is beef rump steak, pork rump steak, chicken rump steak. But beef rump steak is a classic recipe.
  • Wash the veal, blot well with paper towels.
  • Rump steak (veal steak) using Sous-Vide technology
  • We prepare the dressing: we put all the ingredients according to your taste, the main thing is not to overdo it, with sous-vide the seasonings reveal their aromas much more!
  • Olive oil
  • Ground black pepper
  • Salt
  • Dry garlic
  • Ground nutmeg
  • Mix seasonings and olive oil
  • Rump steak (veal steak) using Sous-Vide technology
  • Apply the dressing with a silicone brush to each steak.
  • Rump steak (veal steak) using Sous-Vide technology
  • We pack in bags so that the pieces do not run over each other.
  • We leave the packages for 2 hours.
  • Pour water into a bowl and preheat it by selecting the Heating mode and a temperature of 57 g, I cooked meat in a Steba DD1Eco pressure cooker
  • Next, put the packages with meat in the bowl and cook for 1 hour 30 minutes.
  • When the meat is ready, heat up the grill to max temperature and fry the meat for 1 minute.
  • Everything is very easy and fast !!
  • And most importantly, tasty and healthy!
  • The meat is juicy and aromatic !!
  • Bon Appetit everyone!
  • Rump steak (veal steak) using Sous-Vide technology
  • Video recipe

Time for preparing:

2 + 1 hour 30 minutes

Cooking program:

Heating

Note

If you are not going to eat the meat right away, then cool it in ice water and put it in the refrigerator or freezer. We get it on demand.

gala10
Maria, thanks for the recipe! Something I haven't seen in a long time ... It's time, brother, it's time! And here is your recipe, well, sooo timely!
V-tina
Masha, what is it yummy !!! I don't have staffs, but I'll cook it anyway, thanks for the idea
Masinen
Galina, what are you doing !! let's take the vacuum cleaner, Shtebu and go !!!
Thank you for stopping by))
Masinen
Tina, you can do it in a multicooker, the main thing is that the temperature is regulated and do not set it above 60 gr.
In theory, beef should be cooked at 55 -57 gr. swing 60!

Thank you!!
Lerele
Masinen, you know, Masha, I just didn't want a contact grill, and here again
Take note of the recipe !!!
Masinen
Lerele, I can say that you need a contact!
And in the video I have a generally unpretentious Delonghi grill) I bought myself in Bosnia to make it.
Of course, his power, 1600 W, is not enough, and so pretty)

And of course I love Steba 4.4 grill)
Iskatel-X
Maria
- Are the time and temperature the same for pork?
- After coating, can you still process it with a Tenderizer? Or is it unnecessary?
- I will fry in the airfryer, tell me the time and temperature.
Thank you
Masinen
Iskatel-X,
So I don’t understand, do you want to do it at low temperature in the airfryer?
Or exactly to fry in an airfryer?
Iskatel-X
Maria
Everything is completely according to your recipe! In Steba DD2
Questions - about Steba!
- Are the time and temperature the same for pork?
- After coating, can you still process it with a Tenderizer? Or is it unnecessary?

The final part, when taken out of the package, you have:
When the meat is ready, heat up the grill to max temperature and fry the meat for 1 minute.
This stage:
- I will fry in an airfryer (more precisely, a Multi-oven), tell me the time and temperature.
Thank you
Masinen
Yeah, well, now it's clear
for pork, put 63 grams in the Shtebe. When taken out of the bag, put it in a preheated airfryer for 1 minute.
Warm up at maximum temperature.
No need for a thunderbolt.
Iskatel-X
Soft pork, Carbonate or Neck, cut in "layers" - still 63 degrees?
Airfryer - Reheat at maximum temperature.
Empty, no product, a couple of minutes?

Multi-oven (Aerogrill) - how much to heat up? How do you know if it's fully warmed up?
I study one more of your recipes (not one, several), the same recommendation. Once please, otveit, so as not to ask in other branches.
Thank you
Masinen
For pork, you need at least 63 grams and max 65 grams.
Warm up well for about 5 minutes for sure.
Iskatel-X
Made from pork.
Rump steak (veal steak) using Sous-Vide technology
I pour a lot of water. I will decrease. / This is a comment. /
Rump steak (veal steak) using Sous-Vide technology
Fried in the air oven, 3 minutes on each side.
Rump steak (veal steak) using Sous-Vide technology
The meat is very soft.
Delicious!
Masinen
Iskatel-X, well, pork, yeah, delicious!
The potatoes are great in the photo!
Iskatel-X
Maria
The potatoes are great in the photo!
How delicious it is!
It goes well with meat!
Thanks for your recipes.
Iskatel-X
With Rice
Rump steak (veal steak) using Sous-Vide technology
Antonovka
Iskatel-X,
That's it, wait - I’m coming to your place for lunch
Masinen
Lena, so I will not refuse such a dinner))
Iskatel-X
Girls, it's easy ... Now, I'll just make a Cake ...
Each of you is a woman of someone's dreams ... There is little to do: find this dreamer
Masinen
Quote: Iskatel-X
find this dreamer

Well, I have my dreamer and it seems he did not even dream of what exactly he would dream of me
Still wonders how lucky he was
Iskatel-X
A successfully married man gets wings, an unsuccessful man gets shackles ...
Masinen
Here !!
We must write it down!
In general, for the status - it will be very cool)
Iskatel-X
In general, for status - it will be very cool
This is where / where? ..
Masinen
Well, in social networks they write a statute, like what do you think or what do you think about))
Iskatel-X
I know this, I asked about the forum.
There is no additional signature field, as it is usually called, or something like that.
Masinen
Iskatel-X, here it is, but I myself cannot understand how to make a signature.
We need to ask the Chief about this.
Marina22
Masinen, Mashun! Thanks for another tasty treat. And if you do beef for 60 grams, then also 2 hours?
Masinen
Marina, yes, no more. Look at the thickness of the piece.
I had a thin one, but I think it's not worth steaming meat for more than two hours))
Iskatel-X
From the next preparation, I finished step by step:
Rump steak (veal steak) using Sous-Vide technology
Ingredients
Rump steak (veal steak) using Sous-Vide technology
We wash and dry the meat
Rump steak (veal steak) using Sous-Vide technology
Marinade
Rump steak (veal steak) using Sous-Vide technology
Apply the dressing with a silicone brush
Rump steak (veal steak) using Sous-Vide technology
We vacuum

Continued on the previous page, here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430234.0
Great recipe!
Iskatel-X
With one more preparation.
Making "Matryoshka" package-to-package. To prevent liquid from seeping into the vacuum unit.
Rump steak (veal steak) using Sous-Vide technology
We take food thin, heat-resistant - baking bag. We put the meat. No need to solder.
Rump steak (veal steak) using Sous-Vide technology
Then, with the open end forward, we put it inside the evacuated bag.
Rump steak (veal steak) using Sous-Vide technology
Close-up. The liquid remains in the inner bag.
Chionodox
Iskatel-X, Here! Needed in two packages! And yesterday I evacuated a large piece of meat with marinade. Well, just all was exhausted! It is not soldered in any way! The liquid enters the evacuator all the time.
Iskatel-X
Making "Matryoshka" package-in-package. To prevent liquid from seeping into the vacuum unit.
Note!
Do not fold / wrap the other side of the inner bag, leave it open. Reducing the thermos effect.
A little liquid, of course, will "run away", but will not get into the vacuum apparatus.
mur_myau
And I make it so that the bag hangs from the table, I hold it, the liquid remains at the bottom, it does not flow out.
Even the Korean salad with brine was so sealed when it was necessary to take it to the camp site.

I have not tried it with matryoshka. Probably saves a lot of vacuum "sleeve". In the photo I see that there is practically no "tail" from the film.
Iskatel-X
Elena
Probably saves a lot of vacuum "sleeve".
Naturally!
We reuse packages, shortening each time.
If the package is still long, you can hang it from the table, I do the same.
Matryoshka is more practical.

There is no "tail" from the film, I pushed it under the eyeballs.
Natusya
Girls, boys, can you not put in the cold for 2 hours? Try hoTsZa today
Masinen
Natusya, you need to put it in the cold, if you are not going to eat right away, and if right away, then you do not need any cold!
Natusya
Quote: Masinen

Natusya, you need to put it in the cold, if you are not going to eat right away, and if right away, then you do not need any cold!
Oh, I asked the wrong question Before you put it in a small box, is it necessary to put it in the refrigerator or can you immediately - vacuum it in a saucepan?
And another question: will I have a beef steak with a thickness of 1.3 - 1.5 cm for 2 hours will it be too much?
Masinen
Natusya, Not necessary, it's not hot now))

I tweaked the recipe)

Bet an hour and a half.
Natusya
Thank you so much, Masha!
Mate went again. part to study. After all, at first I read everything, but when I bought dd2, everything flew out of my head

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