Beef roast beef cooked at 65 ° C (Steba DD1 pressure cooker)

Beef roast beef cooked at 65 ° C (Steba DD1 pressure cooker)

Category: Meat dishes

Kitchen: english

Ingredients
Beef	500-700 gr
Spices to taste	grate

Cooking method

• Recipe concept:
• Cook meat with even fried inside, soft, juicy, not boiled into stew.
• The piece of beef that I got was not marbled and without any hint of fat. I understood that in order to make a dream come true, I would have to go to some tricks.
• 1. I put the meat in the whey, which I had from the preparation of the curd, overnight.
• 2. A couple of hours before cooking, the meat was pulled out of whey, dried and rubbed with spices (a mixture of 5 peppers, cumin, a couple of pinches of curry, salt)
• 3. I tied it with a thread to keep it from losing its shape.
• 4. This is how it looked at the start
• 
• 5. In a stainless steel saucepan, in the Roasting mode, on a couple of tablespoons of vegetable oil for 10 minutes, I fried a piece on all sides.
• For what:
• - Colour,
• - taste
• - sealing.
• result after roasting
• 
• 6. The next trick for making your dream come true:
• I chose the temperature for cooking beef 65^aboutC, the cooking time is 12 hours (for the first experiment), I think for such a piece of 10 the next time it will be 10 hours.
• Heating mode, Teflon pan (!) For even heat distribution.
• After 4 hours - opened turned the meat over (just in case)
• In the morning it looked like this:
• 
• and on the cut:
• 
• Sample result:
• the meat turned out to be smooth in roasting, quite juicy, very soft, despite the absence of fat.
• The piece did not actually deform, and retained its shape. The juice remained inside, at the bottom of the pan there was about 20-30 ml of juice.
• The taste and smell are intense.

Time for preparing:

10 hours

Cooking program:

Heating, 65 *

Note

Bon Appetit.

Oh, well, well and tasty so everything is painted! Spasbo Andreyka)) The recipe is bookmarked, you will have to cook yourself on the DR!

I understand that you cooked without any liquid, right?
They just put the meat in the bowl and turned on the heating, right?

[Andreyka]

Andreyka, Well so late !!! Exactly the same piece of beef was skewered yesterday and thought "how ???", I decided to do only sous-vide at 65 * (in Brand), moreover, that I don't have a vacuum, it's getting cold now, it looks like some kind of garbage. If I had known, I would have made it according to this recipe!

Yes, the same question - without water?

The beauty ! An interesting option. Probably other meat and poultry will turn out. But if in a vacuum or in a film and without water

Yes, the same question - without water?

And Andrei wrote that without, only 25-30 ml of liquid was released at the end.
Like smoking, only without sawdust.

[Masinen]

Masinen, Robin bobinyes everything is true without water
GTI Tatiana, uh .. I think the film without water will be discordant .. even at 65 degrees
m0use, Ksyusha next time remember me
julia_bb, Thank you

And Andrei wrote that without, only 25-30 ml of liquid was released at the end.
Like smoking, only without sawdust.

yes, baking in the oven is considered a classic of cooking (of course it depends on the piece) from 12 to 24 hours, subject to the temperature regime, and periodically turning and pouring the secreted juice (since there must be fat outside)

Shteba allowed me to realize this old dream, so to speak ...

And so, I think it was delicious. There are many things in the oven that are better than in CF.
We proceed from the fact that even if it is a little differently prepared in MV, as it should, but there are fewer frills-dances near the stove. That's why she and MV - makes cooking easier, although it happens, to the detriment of some quality.
And I think it's not worth trying in film. You never know to what temperature the bottom of the bowl will rise for a short time. Something else will melt ... Then cook sous vide in water.

Maybe I misunderstood, correct me, please. The meat was cooked in an empty saucepan, without water, at a temperature of 65 grams. Just lying at the bottom. Interestingly, what was the actual temperature in the bowl? That is, in fact, to what temperature was the meat warmed up?

Zhenya, I’m dreaming that I’ll find a wireless thermometer so that you can put it inside the meat and sit at the table calmly monitor the degree inside the meat
How to find, I will give an answer to your question
but dreams must come true yes

yes, baking in the oven is considered a classic of cooking (of course it depends on the piece) from 12 to 24 hours, subject to the temperature regime, and periodically turning and pouring the secreted juice (since there must be fat outside)

I cooked something remotely similar, there was also a slightly dryish piece of beef, but I didn't soak it in anything, stuffed garlic with carrots and set it to "marinate", and cooked it after frying. It turned out faster, awesomely tasty and the meat is soft. I'll have to try it without water, according to your recipe.
But I didn't like it in the oven ...

yes, baking in the oven is considered a classic of cooking (of course it depends on the piece) from 12 to 24 hours, subject to the temperature regime, and periodically turning and pouring the secreted juice (since there must be fat outside)

And the temperature regime is how many degrees? It's just that I bake the meat for 2-3 hours in a well-heated oven. If you bake at this temperature for 12 hours, then the meat will dry out great.

I will find a wireless thermometer so that you can shove it inside the meat and sit at the table calmly monitor the degree inside the meat
How to find, I will give an answer to your question
but dreams must come true yes

🔗
maybe your dream is here.
They also told me that they used a pyrometer, but in my opinion the measurement will be incorrect, you still have to get it out of the oven, airfryer or cartoon, otherwise how will he measure it? ... and then, he will show the temperature on the surface of the meat (pie or other dishes), and the temperature probe will measure the temperature inside.

[Rick]

Rick, Zhenya, then you need to put the meat in a preheated maximum oven (so that the crust will immediately turn out) or fry, then reduce the temperature, and reduce the time anyway. Or an alternative is a roasting sleeve, foil, glass or silicone, ceramic form. But for me, it's still a little dry ... in this case, the multicooker is in the first place, the airfryer is on the second, the meat is really softer there.

I did it in foil, then I opened it to bake it with a crust. I also did it in a multicooker, at high temperatures. And now sous-vid. Now I only do a sous-look, both on holidays and on weekdays. Maybe I'll play enough sous-vide, I'll do it the same way

[Rick]

RickSo far, a small kitchen and a wise wallet are saving me from sous-vid ...
And in foil, I also do this sometimes.

[Ninelle]

Ninelle, you have a Shteba, you can make a sous-vid in it. So a small kitchen won't save you from sous vide. I also have a little ...

[Rick]

Rick,: lol: I mean the agrerat, but the fact that Shteba can do it like that has already been read, but I still convince myself that I don't have a vacuum cleaner, and I probably don't need it (my wallet keeps repeating this) ..

(In a whisper) It is possible to do without a vacuum degasser at first I have a vacuum degasser just appeared

[Rick]

Rick, Zhenya ... YOU ARE THE PROVOCATOR!

Is it?

Well, who knocked me against Shteba?
By the way, thank you very, very much. very very large

[Ninelle]

Ninelle, thanks for the link, not yet.you need exactly the remote-wireless, so as not to open the lid

Well, who knocked me against Shteba?
By the way, thank you very, very much. very very large

Woooooott ... I won't advise bad

[Stebs-captain]

Stebs-captain, I corrected the link. there is a wireless. Take a look.

Hostesses! Forgive me the author of the topic, I share the recipe. I was looking for him on the vastness of the world wide web for a very long time, then I experienced it and finally got what I wanted. I always take beef tenderloin (from which fillet minienne is made - a tail like that on the inside under the ribs at the cow's spine), coat with vegetable oil, sprinkle with rock salt and put on a hot grill pan. I fry on all sides for 2-3 minutes so that the crust grabs and then on the wire rack in the oven at a temperature of 80-90 degrees C for 6 hours. I used to check with my finger for softness (like steaks), now I bought myself the cheapest meat thermometer in METRO and just after 5 hours I look at the temperature - if 65-70 C, then I'm done. during this time I prepare the sauce. This is also a poke, trial and error. Most of all I like: 2 cloves of garlic, a bunch of basil, 15-20 black peppercorns and coarse salt 1.5-2 teaspoons (depending on the size of the meat and consumer preferences). I grind all this in a mortar, then add lime juice and its zest and 3-4 tablespoons of olive oil there. Ready hot roast beef in a bag (foil, as you are used to), spread with sauce and brew (I get a night, but you can eat for at least 30 minutes). Great taste like hot. and, as it should be with the British, cold meat. The meat is the most tender, juicy, red inside and completely cooked. The main thing is completely heat treated. If anyone likes it, I will be glad.