Sous Vid beef (thin rim)

Sous Vid beef (thin rim)

Category: Meat dishes

Ingredients
Beef, thin edge	800 g
Worcestershire sauce	2 tbsp. l.
Soy sauce	2 tbsp. l.
Marinade for meat (any)	2 tbsp. l.
Adyghe salt	1/2 tsp
Pepper mix	taste
Dijon mustard	1 tbsp. l.
Adjika	1-2 tbsp. l.
Bay leaf	2-3 pcs.

Cooking method

• Bought a tricky piece of beef, cutting edge. He's always tough. Good for minced meat, for soups. And I wanted to try how to cope with such a complex piece of our sous-vide technology. Here's a piece
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• Cooking the marinade. The composition of the marinade is always arbitrary. I love these ingredients. You can replace and add arbitrarily, for example, a mixture of Provencal herbs (very aromatic), etc.
• These are the products for the marinade
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• And this is already prepared
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• Marinated meat
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• The vacuumized meat (according to Maria's advice) hangs down, the marinade did not get inside.
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• Cooked meat before refrigeration for 24 hours. A photo of adjika, so that they also do not forget that she was in the marinade.
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• After the refrigerator I let it stand for 3-4 hours on the table, and then put it on the table for 6 hours at a temperature of 57 C. I took the time from the tables on the Internet. Uploaded to STEBA SV2
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• In the morning I made shock cooling, first with a stream of cold water, and then added cold accumulators to the water, which I always have in the refrigerator
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• After complete cooling, I sent it to the refrigerator (enough for 24 hours, I had it for more than 2 days, I just forgot about it)
• I opened the package, there was practically no liquid (it means that the temperature regime was chosen correctly)
• On the cut, it (meat) turned out to be pinkish, medium rare, as expected. It seems that the blood is about to come out. But some kind of blood, after many hours of warming up. I cannot describe the taste, since I have not tried this before, it may be just like medium rare. The meat seems a little half-baked, and after frying, the taste again becomes a little different. And, if I can’t convey the flavor, then a photo please.
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• Wrong pieces
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The dish is designed for

6-7 persons. And with a side dish and 10-12.

Time for preparing:

2 days, I got 5 (sclerosis)

Oleg, I can imagine what the aroma was after opening the package. I haven't cooked beef yet, but ready-made pork is always available.
I like beef sous vide liver very much. Lies ready in the freezer.
Thanks for the recipe.

[francevna]

francevna, Alla, and where is this liver recipe? Something I seem to have missed
Oleg, very impressive photos. The beauty . It is only very difficult to seal the liquid bag. No matter how I lower it, the liquid still strives to leak into the vacuum apparatus

[Chionodox]

Chionodox, Olya, I'm not going to put out a recipe.

[Alla]

Allathen we wait

[Olga]

Olga, I cook the liver without any spices and salt, so that later it can be used at will. I cooked with pork at 63 degrees for 6 hours, the pieces were thick. Of course, in different packages.

[Alla]

Alla, and how can you use it later? And if you immediately salt, pepper and eat after cooking

Oleg, have you tried meat without frying?

It is only very difficult to seal the liquid bag. No matter how I lower it, the liquid still strives to leak into the vacuum tank

If you need to pack in a vacuum with liquid, I put the products in a simple bag, I squeeze the air as much as possible, and then I put it in a vacuum tight bag and seal it, everything comes out fine and the vacuum bag does not get wet inside and is sealed without problems.

[Kerch757]

Kerch757, Vyacheslavthese are not my wordsChionodox, Olga's post is above.
When cooking, I wrap everything in a baking sleeve, and then in a vacuum bag and I have no problems with liquid and the meat is juicy.

[Alla]

Alla, I like the idea of ​​the sleeve. Thank you.

[Olga]

Olga, I cut the sleeve and wrap it tightly. And the packages stay clean, I use them several times.

[Alla]

Alla, all ingenious is simple! And I was tormented! Now I will wrap any meat. And then you stuff this piece with salt and spices ... and strives to stain the edge of the bag at the sealing point. And so everything is clean

[Oleg]

Oleg, I can imagine how delicious it is !!!

and strives to stain the edge of the bag at the sealing point

To prevent the edge of the bag from getting dirty, turn it off before loading food, like cuffs on the sleeves of a shirt. The simplest trick, but our Russian chefs don't use it even on video. On one lapel, then lay the food, then smooth the lapel back, then seal it. Very comfortably. I use vacuum bags for clean dry products several times. Therefore, the first time I cut it longer than necessary, turn it deeper, then solder it. After the first use, I cut off the edge, turn it off again, with a smaller lapel, and seal it again. Etc.

[Cronut]

Cronutand I turn away. But he still wants to get something. Either salt or spices. Your hands are also all smeared when you stuff it. I dodge as best I can. Of course it works. But agony ...

Yes, I have to wash my hands, I somehow did not pay attention to it. Try putting the meat in the bag by itself, and then gently pour the marinade from the blender jar, distribute the marinade over the meat already in the bag, and then seal the hanging bag. And on a dry bookmark, you can try a double lapel, so it's easier to adapt so that your hands do not get the bag dirty.

I apologize, I could not understand from which part of the mascara the piece. It probably doesn't matter at all with this technology. But ... Having looked at the topic, I imagined beef, a thin edge, exactly the one that is along the dorsal vertebrae. 2 pieces with mascara. In the cross section, there is an oblique vein, it seems to be in two parts. It can be identified immediately. Classic beef entrecote. Fry for 2 minutes on each side, second only in softness to the tenderloin, the one from the kidney.
I am not in any way clever or nagging, but I was misled by the mention of the stiffness and thin edge, which you don't need to chew too much. Perhaps someone will be misled by the name of the part of the mascara - a thin edge and that it is hard.
Where I am currently living temporarily, beef costs 380 ordinary carcass pieces, thin edge. exactly the one for entrecote - 760. Here's how this part differs. It is small from 1 large cow, it is soft and tastes very different from the same rear.
Thanks for the recipe! In Su-Vid, hands did not get to use it. Today they are all chickens and piggy.

+1000 Rib eye, thin edge, tenderloin is all steak meat and there is no hardness there. You can't buy it in any store.