Double pork entrecote with celery root and apples

[NOOO:]

Double pork entrecote with celery root and apples

Category: Meat dishes

Ingredients
Pork entrecote (chop)	1 PC
Salt, pepper, spices	taste

Cooking method

• The peculiarity of the recipe is in calculating the temperature and time for a large entrecote several ribs thick.
• Base time: 45 minutes at a temperature (60-63 C).
• Additional time: for every 1 cm of thickness - 15 minutes, plus 10 minutes for fidelity.
• I had two pieces of entrecote, each for 2 ribs. NOOO: this time the meat was SO very very lean.
• 
• A piece cooked at 63 C (we had guests) retained juiciness at the edges, closer to the bone, a triangle of red meat and a fat crust, but the meat in the center was completely white and dry. T-ra 63 C is better for fatty meats.
• I cooked another piece at a temperature of 60 C. Since my husband loves large roasts, I just kept the meat a little longer in the pan during the final frying. The meat in the center of the fillet remained pinkish and very juicy, closer to the ribs it is more pink, still very juicy. The fat was already a thin layer, but well fried in a pan, became almost invisible, guaranteeing an appetizing crust. In general, I recommend 60 C for leaner meat.
• So, the recipe itself. Put the water to warm up to the desired temperature (60-63 C) in a multicooker bowl (Steba SV, Redmond Rm-380, etc.) or in a container under a submersible model.
• Salt and pepper the meat, add a little of your favorite spices. If you do not plan to serve meat immediately, then do not salt at this stage.
• 
• Pack up (vacuum, ziplock or just in a bag with long ends). Immerse in hot water.
• 
• Cook at the right temperature for the estimated time. In my case, 2 hours.
• 
• If cooking for later, shock chill in a sink with salt water and ice. Put away for storage.
• Remove the prepared meat from the bag, wipe with paper napkins.
• 
• If you haven't salted the meat before packing, add salt now.
• Add a delicious crust in a well-heated frying pan over high heat (1 tablespoon vegetable oil, a cube of butter, so that there is already smoke). It takes 45-60 seconds on both sides. And then, holding the piece with tongs, you can fry the meat on the sides for a longer time.
• 
• Set aside the finished meat to rest for 5 minutes. Finish preparing the side dish.
• 
• Fry apple slices in the same pan, add soy sauce and a little water, simmer for a couple of minutes under the lid. Remove the lid, evaporate excess liquid, if necessary. Set aside the caramelized apples. Fry the grated celery, add fennel at the last moment.
• Serve.
• 
• This entrecote was cooked at a temperature of 63 C; in the background you can see that the meat is very white and dry. Garnish with stewed celery root with apples.
• 
• This is a piece cooked at 60 C. For garnish: mashed celery root, apples.

The dish is designed for

entrecote (carbonade) on ribs, whole

Time for preparing:

active: 15 min, total: 2 h 15 min.

Cooking program:

Suvid or analogues

Note

It's a pity I didn't take a picture of the middle right away. Next time I will add.

[about]

Very very!! Because in general for me meat is ... Of course, I'll try to make it. But then someday, because such entrecotes mush marinates and fries right on the grill (and now mush daboutma). Here's what I saw:

closer to the bone, the red meat triangle

... So I realized that the meat was not cooked too much closer to the bone (I don't know how to put it more precisely).Spied on how my mush struggles with this when cooking a kebab: it cuts through the meat fromamy bones, then the whole entrecote is fried evenly. Maybe you don't need it, well, just in case.

[In the suvid, it is cooked evenly, all three types of meat. Fries everything and everything remains juicy.]

Tatiana, thank you.

No, I meant that in entrecote, three types of meat are combined in one piece: pure white lean, slice red meat with veins in the corner near the bone, and in a circle under a layer of fat, as it were marble meat.

In the suvid, it is cooked evenly, all three types of meat. Fries everything and everything remains juicy.

But advice will come in handy in the summer at the dacha. Thank you.

[Cronut]

Cronut, I was going to make carbonate with thin steaks - my son asked me to pack 1 piece in a bag (they go to the forest, it's more convenient). The temperature is clear (60 degrees), but over time - not very much. Is half an hour just for such thin pieces? Scary somehow)))
And I also vacuumized the lard cut from a piece with a minimum of the remaining meat and salted it with nitrite salt, but there the layer turned out thicker. I really liked the taste of such lard when I made the knuckle, but there it matured for a week in the refrigerator, and now I only have 1 day left. I realized that fatty meat (and lard?) Needs a temperature of 63 degrees, and time is proportional to the thickness, as usual.

[Anna1957]

Anna1957If you have a thin carb, lard is only on top, and the meat is lean inside, do not be afraid of a low temperature at all.

Everything is checked. And there is still a large supply. Chefs' restaurants also cook pork at 50 degrees. But then it must be kept in suvid for over 20 hours.

In general, you have two options: 1) time is an hour, so as not to worry. A temperature of 60 degrees is absolutely sufficient. Especially if you then fry a little in a pan.
2) time an hour, temperature 63, if you will not fry later. Consume cold in slices and sandwiches.

I use nitrine salt only when making ham. For color and shelf life.

If you add salt to the meat in advance, 2 hours before, it will have a ham taste anyway. I don't like that. Sometimes I salt for the first time after suvid.

The time in proportion to the thickness is usually only increased, not decreased, the base time is usually the same.

Good luck

Then for an hour at 60 degrees. I will put it, they will then warm up and eat like a hot dish. And lard and raw are eaten, so, probably, the same amount of time. Thanks for the advice

Exactly.