Elk Su-Vid in Steba DD1

Category: Meat dishes
Elk Su-Vid in Steba DD1

Ingredients

Losyatina 1.2kg.
Garlic 2 tooth
Homemade plum sauce 0.33l.

Cooking method

  • There is no recipe as such. The main thing here is technology.
  • I poked elk with such a thing
  • Elk Su-Vid in Steba DD1
  • Very tasty, not dry at all.
  • I won't make out the plum sauce separately, because we didn't like it. We can say that I am disposing of it now in this way. Cooked from sweet yellow plums for about 40 minutes. At the end of cooking, I added salt, sugar, hops-suneli to taste.


Ninelle
Omela, super. I will find where they sell elk - I will definitely do it! I think you can do beef like that?
Quote: Omela
Plum sauce recipe HERE.
There is nothing there...
Omela
Ninelle, Thank you! : rose: Beef can of course be made.

Quote: Ninelle
There is nothing there...
Now I'm going to issue it .. I'm not an electronic.
Twist
Oh, Ksyusha! What a dumb thing! It's good that my husband doesn't see the pictures! And then the groans "I want to try, I want to try" will start again. And where can I find elk for him in our steppe
Omela
Marish, Thank you! And you give someone a steppe thread for an elk.

shl. I added about the sauce in the first post.
Ninelle
Quote: Omela
I'm not an electronic
Vasilika instructed me yesterday about the final photo
Ninelle
Twist, take a beef, consisting of an elderly breeding bull, preferably who is cheated on by his harem ... and cook elk sous vide!
Twist
It's a good idea, but he won't believe it. He knows that elk meat is nowhere to be found!
Omela
Yesterday I made elk meat for the third time using the same technology. The only thing was that there was less time. It was prepared for 2 hours at 40C, + 7 hours at 70C, then "cold shock". The meat is tasty, but tough.
Omela
So, I have come up with the optimal formula for cooking elk meat: soak the meat in water for 12 hours, place it in a vacuum bag with any sauce .. The main thing is that the meat is in liquid. Then cook for 2 hours at 40C, 8 hours at 65C .. leave to cool for 2 hours (minimum) in a bowl. It turns out gorgeous !!!! Even the biggest critics of elk meat admitted that the meat is juicy and soft !!! By the way, I did it in a slow cooker, the meat breaks down into fibers, BUT, as it were, "lifeless", absolutely tasteless. For me, "sous-vid" is definitely driving!
Tancha
Ksyusha, I made it! (It is true that they got rid of it 3 days ago). Everything turned out great, I marinated in my raw adjika and added grain mustard. 9 hours of heating, and until I came home from work I stood cooling in the cartoon. There is one more beautiful piece, I will make it according to the second recipe. Yes, I soaked for 15 hours, constantly changing the water.
Omela
Tatyana, well, how does it taste, did you like it?
Tancha
My main taster is a grandson, he is still a gourmet. I asked for "at least three pieces" - for me this is an indicator. I liked it very much, but I didn't have to enjoy the full program (I have no teeth now). : girl_red: While I was savoring a little bit, the rest of the family quickly capitalized everything.
Omela
My child is surprisingly eating too!) I’ll cook tomorrow, I didn’t have time with the marinade, I just fried a small piece and rubbed it with a mixture of butter, paprika, salt and pepper. Overnight in a bag in the refrigerator.
Shl. Teeth is serious, sympathetic, get well soon!

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