It doesn’t happen often, but sometimes I can be inspired by something I’ve seen on the Internet. At this point, I don’t even remember what that inspiration was, but it was there once, I swear it.
I’m a huge fan of the ultra-beefy taste of chuck. It’s what meat is meant to be. However, it can be a little chewy unless it’s cooked for long periods of time…like days.
Funny how this works, but sous-vide is just the ticket! A full 48 hours at 130°F did the trick.
Taking a step back, let’s meat chuck. He’s been bagged for quite some time. Two days of cook time plus a week in the fridge. That’s another cool thing about sous vide, as long as you don’t open the bag, items can be safely kept in the fridge for a few weeks.
Once you open the bag, you will notice two distinct components. Firstly, there’s the meat you started with:
This may look look a bit sickly, but several minutes in a screaming hot cast iron skillet helps with that.
When you heat the raw purge to just boiling, you’ll notice a coagulant forming in the pan. It looks kind of like liver. This is NOT the part you want. You DO want that lovely meat juice, so carefully strain out the coagulant and keep the juice. The juice tastes like liquid hamburger. Someone should bottle this stuff. Hmmmm.
Now we’re getting sauced. Take that wonderfully tasty meat juice (sans livery bits) and apply fresh herbs — in this case oregano and thyme — a bay leaf, and some salt and pepper. Add a bit of whatever red wine you plan on having with dinner. Just set this aside for a while and let it steep.
This is just over a pound of potatoes:
I used these along with some heavy cream, minced garlic, salt, pepper, and cheese to transform them into this:
I’ll write more about the potatoes in another post at some point, but this post is about meat.
Back to the sauce.
How you are inspired to cook doesn’t really matter, but if you’re looking to learn more about sous vide, you could start here.