Recipe Venison Deer Steak 36 Hours Sous Vide Served with Gravy Brown Sauce

venison sous vide steak deer meat brown sauce slow cooked rice cooker

Venison Steak Sous Vide (36 Hours ) Served with Brown Sauce

Venison Steak 36 Hours Sous vide with Brown Sauce or Gravy. The Venison or wild Sambar deer meat is packed with spices and then vaccum packed in ziplock then slowly cooked until tender and succulent in a rice cooker pot waterbath in low temperature (around 57-58C) for 36 Hour, pan seared in a sizziling skillet until crusted and browned in both surface and then served with gravy or brown sauce made from the liquid and spices on it’s ziplock bag. Pretty much a very basic slow and low temperature cooking can turn a game wild meat into some finest steak restaurant quality dish.

sous vide venison steak deer pan fried brown sauce

Venison Deer Sous Vide (36 Hours ) Served with Brown Sauce

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Pan Seared Venison Steak Sous Vide (36 Hours ) Served with Brown Sauce, Micro Herbs and Edible Flower

I’m not sure what kind of venison cut that i’m used for this recipe since i get it from my oldest big sister and she even didn’t noticed it. My sister purchased the game deer meat from the local fresh market in Sungai Lilin, South Sumatra, but she pretty sure that the venison cut from the deer hind quarter. I notices there’s a tought sinew in the middle of the venison meat, so i assume it’s considered to cooked it as a tought cut. My grandma said this is maybe the deer venison blade steak, i couldn’t agree more because there’s a sinew in the middle of it.

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Tender and Succulent Venison Deer Steak Sous Vide (36 Hours ) Served with Brown Sauce

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 F) to 60°C (140 F) for meats and higher for vegetables. I’ve been try to Black Angus Striploin Sous Vide and it turn out good, even tought cut of Beef Brisket Sous Vide created a tender and succulent meat. Sous vide also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

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Sambar Deer Venison Steak Sous Vide (36 Hours ) Served with Brown Sauce

This is actually Sambar Deer meat (Cervus Unicolor), Sumatra island native large deer with large and rugged antlers with uniform brown to dark grey colour. Sambar deer meat is considered as delicacy and also healthy choice of meat because it high in protein and low in cholesterol and trans fat. I like the venison deer steak simply because i like it’s natural light gamey flavour. Deer meat and  antler is also believed had aphrodisiac effect, especially in chinese-Indonesian comunity. I’m not buying the myth actually, the liquor or arak that used to served withi it is had a vasodilatation effect that allow more blood enter the corpus cavernousa on Mr.P and let it stand just like on “the price is right” commercial, lol

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Rice Cooker Waterbath (56°C for 36 Hours) Sous Vide Deer Venison Steak Served with Brown Sauce

venison deer sous vide steak reindeer meat brown sauce micro herbs

Sous Vide Venison Deer Steak, Grilled Eggplant, Gravy Brown Sauce, Mustard Blossoms, Micro Green Black Mustard and Red Amaranth

 

As usual, i’m using my old rice cooker for sous vide this venison, rice cooker is a very cheap consistance tools to mantain the waterbath temperature. As you can see from the photograph, my rice cooker sous vide waterbath temperature was 56.6°C , but it’s actually fluctuated from 56 to 58°C if i didn’t put the lid on and lighly cover 2/3 of the metal pot  mouth with alumunium foil. This is learning by doing things, if you had a thermometer, you can adjust the temperature of the rice cooker waterbath.

sousvide venison rice cooker waterbath deer meat slow cooker rusa sambar game meat reindeer

Sous Vide Venison Deer on Rice Cooker 56-58°C Waterbath for 36 Hours

If you think you can control the waterbath temperature in your rice cooker for sous vide, you’re wrong! You should notice the maximum temperature of your waterbath if you put the lid cover. Let the waterbath had a stable temperature for at least 10 minutes and note the temperature a.s.a.p before the temperature drop down slowly when you open the lid, then leave the rice cooker alone without it’s lid cover for another 20 to 30 minutes until it reached the constant temperature, note the temperature and it’s the lowest temperature of your waterbath, now you’ve got the range of your sous vide waterbath temperature. Mine was 51°C (without the lid) and 62°C (with the lid on). You can adjust the temperature to your preference in by covering the metal pot mouth with alumunium foil partially; the more you cover the pot, the temperature will be nearer to the maximum temperature. The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the sous vide steak evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, putting some weight may help.

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Tender, Moist and Succulent Venison Deer Sous Vide Steak

venison steak sous vide deer recipe slow cooked reindeer brown sauce

Venison Deer Steak with Simple Gravy or Brown Sauce

I let the venison  sit in the rice cooker waterbath on 56-58°C for about 24 hours first, but when i open the ziplock bag i niticed the sinew is translucent but it’s still chewy so i put the bag back in the waterbath for futher 12 hours. So, the total period for sous vide the venison is 36 Hours. and don’t get hesitate to leave it longer in the waterbath because it’s not a single chance your venison deer meat will overcooked.

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Greyish Pink Color, Due 24 Hours Delayed Searing Process ?

recipe venison sous vide 36 hours slow cooked reindeer meat tender moist

Tender and Succulent Sous Vide Venison Deer Steak

After the venison steak sit for 36 Hours sous vide in the 56-58°C waterbath, the venison is tender and succulent. The tough membranne that passing through is translucent and completely tender too. Unfortunatly, i almost forgotten and let the sous vide venison bag sit in the refrigerator for a day due to a hectic day. Before searing the venison steak, i should bring it the whole bag to room temperature first, so i submerged the bag on 40°C for about 30 minutes priorly to searing it in a skillet. After cut the venison steak, i  notice the color is greyish pink, i’m not sure why, maybe because i let it sit 24 hours in the refrigerator and the sous vide meat is oxidized because the ziplock bag is not vaccumed 100%. Fortunately, the texture and the juiciness of the venison steak sous vide is not afected.

recipe venison steak sousvide deer meat reindeer slowcoooked low temperature brown sauve micro green herbs

Venison Deer Steak Sous Vide with Gravy or Brown Sauce

recipe venison deer steak sousvide brown sauce 24 hours tender reindeer elk meat

Recipe Venison Deer Steak Sous Vide with Gravy or Brown Sauce

Recipe Venison Deer Steak Sous Vide with Gravy or Brown Sauce:

Sous Vide Venison Steak Recipe :

  • 1 Pounds (1/2 kg) venison blade steak
  • Salt and pepper to taste
  • 3 chili pepper, deseeded, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 2 shallots, roughly chopped
  • 2 tbsp butter
  • Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Red Amaranth

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

  • Season the venison steak generously with salt, pepper, chili, garlic and shallots., set it sit in the fridge for at least 30 minutes.
  • Put the venison steak in the ziplock bag, then add the butter into it
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it.
  • Secure the ziplock seal once the air removed from the bag
  • Place ziplock packed seasoned beef brisket in the preheated rice cooker waterbath in 56-58°C for medium done steak (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
  • Let it sit in the waterbath for 36 hours(until tender enough, loin cut need less time), flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sous vide venison steak bag from the rice cooker waterbath, set aside until it reach room temperature
  • Pop the venison deer steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
  • Heat up 1 tablespoon avocado oil in a skillet, sear the sous vide deer venison steak until perfectly browned for about 1 minute each side, set aside

Recipe Venison Gravy or Brown Sauce:

  • 1 tsp  all purpose flour
  • All the liquid and remaining garlic, shallots and chili in the sous vide ziplock bag
  • 2 tbsp butter
  • about 1 cup venison or beef stock

How to Make Venison Deer Brown Sauce or Gravy:

  • Put all the liquid and remaining garlic, shallots and chili in a food processor and blend it until smooth, set aside
  • Heat the butter in a heavy bottom sauce pan until melted, then add the flour
  • Stir it and let is slighly bublly and slighly brown, lower the temperatur then add the mashed garlic, shallot and chili liquid and the stock into the saucepan
  • Stir it completely until no lump on it, bring it to boil and turn off the heat

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Recipe 24 Hours Sousvide Beef Brisket Steak with Spicy Romesco Sauce with Grilled Chili Pepper and Pine Nuts

Recipe Sousvide Beef  Brisket Tender 24 Hours Slow Cooked Beef Belly Romesco Salsa Roasted Red Pepper Sauce Pine NutsRecipe Beef Brisket Sousvide 24 Hours with Romesco Sauce. This post is one of my project to search the cheapest and tastiest cut of beef steak possibly  from a cheap beef cut with a slow and low temperature cooking method using rice cooker waterbath or sort of French sousvide method. Most of my steaks recipes post on DENTIST CHEF using premium beef cut, sure it will be tasty, tender and delicious if it’s cooked right way, but what about  the tough cut of beef with lower grade cut like “select’ or “choice”, is it possible to turn it as tender and tasty as the “prime” beef, well let’s see about it. My previous Sousvide Beef Sirloin Steak with Bone Marrow Crusted Recipe using  black  angus beef  and it’s definitely turn out good, but  today i choose the inexpensive beef brisket from Australian cattle beef with “choice” grade label and we’ll see how it turn.

beef brisket sousvide slow cooked beef belly sous vide rice cookerThis is the beef brisket which i used for this rice cooker sousvide cooking method, it’s labelled as “choice” grade with a minimum marble fat. Beef brisket got a long muscles fibers with minimal, unevenly distributed ammount of fat and lots of connective tissues with  a thick fat cap. The Australian beef brisket in this recipe is weighed about 2 pounds with 2 inches thickness. Beef brisket is the cut from the lower part of the  caattle breast or chest, eversince this is Australian beef, so the whole brisket is including the plate or middle beef belly, unfortunately, i’m not sure which cattle part of this beef brisket comes from.

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. Sous vide also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

recipe beef steak romesco sauce roasted pepper pesto beef brisket sousvide beef belly tenderBeef brisket is really tough cut, mostly used in slowcooking method to tenderize and transform the sinew, collagens, and connective tissues into melting tender gellatines. Brisket  muscles used for support the weight of the cattle once it walk around, that’s why it’s contain so many connectives tissues. So why sousvide beef brisket? that’s a good question; simply because i want to had a tender and moist piece of meat with a texture of medium done steak but  i’m not paying much dollar for purchasing premium grade beef steak.

recipe beef brisket sousvide 24 hours steak romesco sauce red pepper pine nuts pesto slow cooking rice cookerThe glorious about sousvide beef brisket is the meat is definitely tender and succulent, the gentle and constant low temperature heat is just enought for breaking down the meat without further boiling the moisture within it if you using traditional agressive heat cooking. The beef brisket is  vaccum sealed and that enviroment provide no moisture escaped from the meat to the waterbath  and vice versa; so the beefy flavour of the brisket is retained during the cooking. The texture of perfectly cooked fine prime cut  steak reached when the inexpensive “choice” grade beef brisket once it cooked for long period.

recipe beef brisket sousvide steak belly beef with romesco roasted chili red pepper sauce pesto tomato roasted garlic toasted pine nutsWell, all i can said to you if the tenderness of my 24 hours rice cooker waterbath beef brisket is similiar with prime steak, even it’s not as good as well marbled wagyu beef for sure, but i’m quite amazed how good the brisket texture. I tempted to prolonged the period of sousvide the beef brisket to 36 and 72 hours to research if it’s possible making the beef brisket even more tender, unfortunately i found the meat texture is turn into slighly mushy (losing the chewy meaty texture) eventhou the meat isn’t overcooked, so you can’t all the way tricked the premium grade beef steak just by prolonged sousvide cooking because it’s got the peak of it’s period and texture chart on sousvide cooking.  Why wouldn’t people raised expensive premium cattle in the first place if a cheap tought meat cut can beat the texture by sousvide method then ? ??

beef brisket sousvide tender slow cooked beef belly romesco sauce roasted pepper oine nuts chili pesto I mention before that this is sort of sousvide cooking using rice cooker as a heater to my waterbath, so no fancy equipments sousvide waterbath circulator and vaccum sealed pack machines involved.  Instead, this sort of sousvide method using amateur kitchen tools, eversince  i take care all the basic principles of sousvide on this recipe, the result is quite satisfying. The Australian beef brisket seasoned well with smoked paprika rubs and sealed with ziplock bag to ensure no moisture loss out of it. The waterbath only act to transfer heat evenly and slowly to the beef, lot’s of energy involved, but trust me, it’s worthed.

beef brisket spicy rub smoked paprika chili sousvide beef belly slow cookedSince this is sort of-sousvide, the beef sirloin is vaccum packed with ziplock manually without any vaccum machine by simply submerged the ziplock package under water partially to pushed away the air. The ziplock package silicone seal then zipped once the air removed from the bad. This ziplock bag submerging method is quite efficient to pushed the air from the bag. Choose the heatproof and foodgrade ziplog with a good sealing quality, cheap ziplock bag may burst out while cooking and ruined your entire brisket batch.

sousvide beef steak rice cooker beef brisket 24 hours 57 Celcius sous videMy sort of sous vide using my old rice cooker, It was sitting on my garage and thanks God i didn’t yet throwing it away. I don’t used it anymore because the teflon layer on the metal pot the is already peeled away by time, but it’s pretty much optimum for constantly heating  my sousvide waterbath. As you can see from the photograph, my waterbath temperature was 56.6°C , but it’s actually fluctuated from 56 to 58°C if i didn’t put the lid on and lighly cover 2/3 of the metal pot  mouth with alumunium foil, just perfect temperature for sousvide beef brisket for medium done. This is learning by doing things, if you had a thermometer, you can adjust the temperature of the rice cooker waterbath. You should watch the maximum temperature of your waterbath if you put the lid cover for about 20 minutes and note the temperature a.s.a.p before the temperature drop down slowly when you open the lid, then leave the rice cooker alone without it’s lid cover for another 20 to 30 minutes until it reached the constant temperature, note the temperature and it pretty much the range of your sousvide waterbath temperature. Mine was 51°C (without the lid) and 62°C (with the lid on). You can adjust the temperature to your preference in by covering the metal pot mouth with alumunium foil partially; the more you cover the pot, the temperature will be nearer to the maximum temperature.  Glad that i remember about solution colligative properties back in highschool !!!

I let the beef brisket sit in the rice cooker waterbath for about 24 hours, don’t get hesitate to leave it longer in the waterbath because it’s not a single chance your beef will overcooked, but definitely no further than 30 hours or it turn into mushy. The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the sous vide steak evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, putting some weight may help.

sousvide beef brisket 24 hours slow cooked beef belly flank tender moist melted spicy smoked paprikaThis is what my beef brisket steak sousvide in 57°C for about 24 hours look a like, it’s definitely not fancy looking at all, but wait until you see what’s happen on the inside. The sous vide beef sirloin fat is tender and the meat part looks pale and greyish, totally unpleasant for my eyes.  The texture of the beef is still medium done bouchy with a little pinkish juice color in the middle. Note the very little ammount of juice running out of the steak, i guess it’s a good sign that not much moisture driven out during the low heat and slow cooking. I set aside the juice from the plastic bag and served it later with the beef brisket steak.

seared beef brisket slow cooked beef belly sousvide rice cooker ziplock bag waterbathThe sousvide beef brisket steak then seared in a sizzling and smoking hot pan until browned for about 2 and half minutes each side until the  surface had a nice brown color. A little ammount of avocado oil or other high smoke point oil added into the pan heated until smoking hot and then the fat cap of the brisket rendered first before searing the meat side. Now the seared sousvide beef brisket steak looks delicious, and i also observed that very little ammount of juice running out of it once i  resting it after pan fried.

beef brisket sousvide 24 hours tender moist beef belly slow cooked seared juicy steaksousvide beef brisket 24 hours slow cooked beef steak tough cut tender moist steakLook out the sagital cut of sousvide beef brisket steak, it’s evenly cooked from edge to edge of the flesh, to exactly the doneness you want. The sous vide had perfectly throughout doneness, the meat has begun to turn pink and significantly firmer. Moisture loss is still minimal and the intramuscular connective tissues has began to render into translucent gelatine, making it taste juicier and more tender, but it also delivers savoury beefy flavor compounds to the tongue. Damn!!! this is the most tender and juicy beef brisket i had; the texture and  the doness is just like a fine steak. I even served the sousvide beef brisket for my big sister in the next day, i carved it into a 3/4 inch steak and seared both sides and my older sister though it was a premium grade beef steak.

romesco sauce recipe roasted red chili pepper pine nuts roasted garlic roasted tomato red pepper pestorecipe romesco sauce roasted chili pepper pine nuts spanish red pepper pestoThis is Homemade Salsa Romesco Sauce, i paired the tender and succulent beef brisket with it. Romesco sauce or salsa  romensco is Spanish (Tarragona & Catalonia, Northeastern Spain) red pepper and  nuts pesto-based sauce. Originally, romesco sauce made of  toasted or roasted nuts (pine nuts, almonds, cashew or hazelnuts), garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper).  Other common ingredients include roasted tomatoes, red wine vinegar and onions.

charred grilled chili flames stove recipe romesco salsa red pepper stove wilted chilies skin peel choron salsaMy homemade salsa romesco sauce made of toasted pine nuts, grilled chillies, grilled garlic and grilled tomatoes. Instead using sweet red bell pepper, i’m using red chili pepper for this recipe simply because i like my salsa romesco sauce hot and spicy. The charred and grilled chillies can be deseeded and washed with cold water to reduce the spiciness. I prefer to grilled the chilies, garlic and tomato over stove flames to  infused the smokey aromas on my romesco pesto sauce. Instead wine vinegar, i’m using a splash of aged balsamic vinegar to my romesco sauce to give a nice tangy and tar aftertaste.

grilled chilies pepper romesco sauce choron salsa roasted chili pepperRight after i grilled the chili and tomato until blistered, charred and slighly blackened, i throw it into icy water to make it’s skin easily to peeled off. I also grilled the garlic for this recipe, bu if you had a patience, sure you can make Homemade Roasted Galic for making the salsa romesco sauce and its taste better i think. I like my pine nuts and red chili pepper pesto romesco sauce eaten right away after made, but  some people like to sauteed it a little bit until bubbly but not dry out and i leave it to your own preference.

Recipe Beef Brisket Steak Romesco Sauce Sousvide 24 Hours Beef Belly Roasted Red Pepper Pine Nuts Pesto

Beef Steak Romesco sauce Roasted Pepper with brisket sousvide tender slow cooked beef bellyNow the realy fun part; the verdict for my unnecessary restaurant style plated beef brisket sousvide with spicy romesco sauce!!!

The beef brisket is tender, moist and  and had a meaty and chewy steak-like texture, i even can’t believe if this fine texture beef is made of cheap beef cut. The long meat fiber of beef brisket is easily sliced off once i carved it into half inch beef. The sliced 24 hours  sousvide beef brisket is very succulent and bouchy, not mushy at all, then i directly thinking myself that i’m gonna make sousvide beef shank for my next project.

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beef brisket slow cooked romesco sauce chili red pepper pine nuts pesto sousvide beef belly tender moistIf you had a gathering party with lots of guesses, sure i will reccommend this sousvide beef brisket recipe. Whole beef brisket usually weighted about 5 to 6 kg and it’s only cost you about 10 USD per kilo. One killogram beef brisket can served about 5 t0 6 people, definitely a great deal isn’t it???. Devide the beef brisket into 1 to 1.5 kg for each bag, seasoned and sousvide it for 24 hours and seared or barbequed it just before serving. One metal pot of rice cooker waterbath can hold 4 bags of 1 kg beef brisket and sure you need to flip the bags over to make the heat distributed evenly in the waterbath. Eversince it need at least 24 hours to slowly cooked the beef brisket, it means you need to prepare the beef at leat 2 day2 priorly; one day for thawing and marinating and the next day for sousvide.

beef steak sousvide romesco sauce roasted chili pepper pine nuts sousvide beef brisket tender slow cooked beef bellyRecipe Beef Brisket Sousvide with Spicy Salsa Romesco Sauce:

Sous Vide Beef Brisket Recipe :

  • 2 Pounds (1 kg) beef brisket
  • Salt and pepper to taste
  • 1 sprig of rosemarry and thyme
  • 1.5 tbsp smoked papprika powder
  • 2 tbsp butter
  • Ziplock plastic bag

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

  • Season the beef brisket generously with salt, pepper and smoked paprika powder, set aside
  • Put the steak in the ziplock bag, then add the butter into it
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it
  • Secure the ziplock seal once the air removed from the bag
  • Place ziplock packed seasoned beef brisket in the preheated waterbath in 56-58°C for medium done steak (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
  • Let it sit in the waterbath for 24 hours, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sousvide beef brisket bag from the rice cooker waterbath, set aside until it reach room temperature
  • Pop the steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
  • Heat up 1 tablespoon avocado oil in a skillet, sear the sousvide beef brisket until perfectly browned for about 1 minute each side, set aside

Recipe Spicy Salsa Romesco with Grilled Red Chili Pepper and Pine Nuts:

Ingredients

Servings: 1 1/2 cups
  • 100 grams big red chili pepper, grilled until blistered and charred over stove flames, deseeded
  •  1 bulbs garlic clove, grilled until blistered and charred over stove flames
  • 1/2 cup pine nuts, toasted
  • 1 large tomato, grilled blistered and until charred over stove flames
  • 2 tablespoons chopped flat-leaf parsley
  • a splash of aged balsamic vinegar
  • 1/4 teaspoon smoked paprika
  • 1/2 cup extra-virgin olive oil
  • salt and pepper to taste

Preparation

  • Put the grilled chilies, tomato in cold ice waterbath and let it sit about 1 minute, then peeled off it’s skin
  • Put all ingredients in food processor and pulse until fine then slowly add the olive oil with the motor running,  process until smooth. Season with salt and pepper
  • Served the salsa romesco sauce with the 24 hours beef brisket sousvide

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Recipe Bone Marrow Crusted Steak Beef Sirloin Sous Vide

recipe sous vide sirloinsteak bone marrow crust crispy herbs crusted medium done beef

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Recipe Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef. US prime Black Angus cattle striploin steak, seasoned, vaccum packed in zip lock plastic and cooked slowly in a waterbath (sort of sous-vide) using rice cooker (warmer mode) on 58-59°C for about 45 minutes until medium done, seared in sizzling hot pan, topped with firm bone marrow crust then broiled until the bone marrow crust browned and crisp up, sounds hectic and quite and effort but it’s lotta easier to do then to write actually. Beef bone marrow is the fatty and gelatinous matter inside large beef bones. The marrow becomes soft when roasted, and you can spread it on toast, use it in sauces or use it as a garnish.

black angus sirloin steak sous vide beef bone marrow crusted striploin

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

The Bone marrow crust over the sousvide beef striploin steak consist of finely diced bone marrow, spices, herbs and bread crumbs. The fatty bone marrow extracted from the femur bone of the cattle, refrigerated until firm and then finely diced before mixed with other ingredients. The flated and chilled bone marrow crust then broiled until crisp and browned. The bone marrow fat is act as oil once it rendered and fried up the breadcrumbs mixture. The melted bone marrow fat had a nice beefy umami aromas, it also act as a sauce once the marrow fat broiled and rendered into oil, no need any butter added on it then.

sous vide steak beef sirloin rice cooker zip lock plastic bone marrow crusted striploin black angus

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

bone marrow sauce steak beef herbs basil crusted sirloin sous vide striploin black angus medium done

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Bone marrow crust over the sous vide black angus striploin steak is sounds tempting delicious for my taste buds. Beside giving flavour and aromas, the bone marrow also give a health benefit because it’s contains myeloid and lymphoid stem cells. The foundations for red and white blood cells, these cells build immunity, assist with blood clotting and help provide oxygen to cells. Beside, bone marrow also rich of collagen, the protein-rich substance that cooks down to gelatin, can also help repair the body. Collagen deficiency can lead to poor wound healing, easy bruising and bleeding gums. Collagen in bone marrow can help the body repair the wounded tissues.

sousvide striploin beef steak bone marrow crusted crispy herb crust sirloin steak sous vide

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

sous vide striploin steak bone marrow crusted sirloin beef lemon basil herbs crispy crust

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

I love bone marrow all the way, i even proudly said that i literrary grown up with it. My mom used to make a hearthy and comforting broth out of it and made it into Pindang Tulang (Hot and Sour Beef Bone Marrow Soup). I think that’s why beef bone marrow is a traditional ingredient in certain cuisines around the world.  Beef bone marrow is high in certain nutrients, but it is also high in fat, so be creative and use it properly because the large ammount of calories on it, so work your butt out  once you consume  it. A single  14 grams serving of beef bone marrow contains 125.59 calories, eversince beef bone marrow is so rich and high in fat, a serving is smaller than a serving of other common protein items such as steak or fish.

recipe bone marrow crust steak beef sirloin sous vide medium done

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

striploin steak sous vide bone marrow crusted sirloin black angus beef herbs crust

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Trust me, you’ll gonna love this spicy bone marrow crusted beef steak because it’s irresistibly delicious. My sister even eat the crust first before digging the tender and moist slow cooked sousvide beef striploin steak. Eversince my sister and i love hot and spicy dish, i put some finely chopped deseeded bird eye chilies on it  too to give a nice kick.

herbs crusted beef steak sirloin sous vide bone marrow crust steak striploin provencal lemon basil

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Enough for the bone marrow crust verdict, now were talking a sous vide beef steak method. Well, actually this is not the real fancy equipped sous vide method with sousvide waterbath circulator and vaccum sealed pack machine involved, instead this sort of sousvide method using amateur kitchen tools, but don;t worry, i take care all the basic principle of sousvide on this recipe. The black angus striploin beef seasoned well and sealed with ziplock bag to ensure no moisture loss out of it. The waterbath only act to transfer heat evenly and slowly to the beef steak. Why the heck of sousvide method??? it’s pricey and require lot’s of energy to do. The glorious of sousvide is about the very minimum ammout of moisture loose during the cooking, it create a very moist and tender steak, trust me, it’s worthed.

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. Sous vide also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

sous vide sirloin beef ziplock vaccum pack striploin medium rare steak using rice cooker

Submerging the Ziplock Bag Partially in Water to Pushed Out The Air

Since this is sort of-sousvide, the beef sirloin is vaccum packed with ziplock manually without any vaccum machine by simply submerged the ziplock package under water partially to pushed away the air. The ziplock package silicone seal then zipped once the air removed from the bad. This ziplock bag submerging method is quite efficient to pushed the air from the bag. Choose the heatproof and foodgrade ziplog with a good sealing quality, cheap ziplock bag may burst out while and ruined your entire pricey batch.

sous vide steak beef sirloin striploin rice cooker warmer medium done slow cooked waterbath striploin steak

Sousvide Beef Sirloin Steak Using Rice Cooker Waterbath

I’m using my old rice cooker (warmer mode) for this sort of-sous vide cooking. As you can see from the photograph, my waterbath temperature was 59.1°C , but it’s actually fluctuated from 58-60°C if i put the lid on it, just perfect temperature for sousvide beef sirloin for medium done. I let the beef steak sit in the rice cooker waterbath for about 2 hours, don’t get hesitate to leave it longer int he waterbath because it’s not a single chance your steak will overcooked. The heat source of my rice cooker is on the bottom of the metal container, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the sous vide steak evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, putting some weight may help.

sous vide sirloin steak rice cooker medium done sousvide slow cooked beef steak 1 hour

Sous Vide Black Angus Sirloin Beef in 58°C for 2 Hours

This is what sirloin steak sousvide in 58°C for about 2 hours look a like, it’s definitely not fancy looking at all, but wait until you see what’s happen on the inside. The sous vide beef sirloin fat is tender and the meat part looks pale and greyish, totally unpleasant for my eyes.  The texture of the beef is still medium done bouchy with a little pinkish juice color in the middle. Note the very little ammount of juice running out of the steak, i guess it’s a good sign that not much moisture driven out during the low heat and slow cooking. I set aside the juice from the plastic bag and served it later with the steak.

sirloin steak sous vide rice cooker seared pan fried bone marrow crusted

Pan Seared Sous Vide Black Angus Sirloin Beef

seared steak sous vide beef sirloin medium done pan fried sous vide using rice warmer cooker

Seared Sous Vide Black Angus Sirloin Beef

The sousvide sirloin steak then seared in a sizzling and smoking hot pan until browned for about 1 and half minutes each side until the  surface had a nice brown color. A little ammount of avocado oil or other high smoke point oil added into the pan heated until smoking hot and then the fat cap of the sirloin steak rendered first before searing the meat side. Now the seared sousvide striploin steak looks delicious, and i also observed that very little ammount of juice running out of it once i  resting it after pan fried. The striploin steak consist of  Longissimus Dorsi  (large part) and Longissimus Costarum (the small part) muscles, i cut the Longissimus Costarum to let you know what’s happen inside of the sous vide steak.

sirloin steak sous vide medium done beef pan fried sousvide using rice cooker slow cooking beef steak

Evenly Cooked Sous Vide Black Angus Sirloin Beef from Edge to Edge

Look out the sagital cut of sousvide steak, it’s evenly cooked from edge to edge of the flesh, to exactly the doneness you want. The sous vide had perfectly throughout doneness, the meat has begun to turn pink and significantly firmer. Moisture loss is still minimal and the marbled  intramuscular fat has began to render, which not only lubricates the meat, making it taste juicier and more tender, but it also delivers fat-soluble flavor compounds to the tongue. My first verdict of it, damn!!! this is the most tender and juicy steak i ever had, cross my finger!!!!

pink peppercorn crusted steak wagyu ribeye cream sauce

Several Doneness Level on Common Grilled Steak From the Edge into the Middle

Now we should compare the sousvide steak with my previously common grill pan Recipe Wagyu Ribeye Beef Steak with Creamy Green Peppercorn Sauce. Look out the central cut of the common grill pan steak you’re cooking with old school sizzling hot pan. This pricey wagyu ribeye had several level of doneness from the edge to edge, the edge of the steak reach much higher temperature than you ever want your food to reach and turn into overcooked and tough grey mess if you leave it a little bit too long in the pan And, even if you do achieve a medium-rare interior, the high heat environment of traditional cooking creates bands of overcooked areas around the outside. So, please use a slow cooking method from now on!!!

lemon basil crusted beef steak sirloin sous vide pat dry basil leaves paper towel

Pat Dry The Lemon Basil Leaves for The Bone Marrow Crust

Now were making the bone marrow and herbs crust for the steak, while the steak is slowly cooked int he rice warmer waterbath, shall we begin to prepare the herbs for the bone marrow crust. The dryness of the ingredients is the key of making perfectly crispy crust. Any remaining moisture can made a diaster and ruined the crust layer and turn it into soggy and mushy disaster. Completely drained and carefully pat dry the fresh green herbs ingredients; the basil and chives, with kitchen towel first after you washed it with running tab water. You can use dried herbs instead, but the color isn’t as favoured as the fresh herbs.

herbs crusted beef steak tenderloin bone marrow crust chili lemongrass basil garlic ginger

Spicy Herbs & Spices for Bone Marrow Crust; Chilies, Garlic, Shallots, Chives, Lemon Basil & Lemongrass

herbs crust beef steak sirloin sous vide bone marrow crusted crispy

Pat Dry the Spices and Herbs After Chopped To Remove the Excess Moisture

I infused the crusted layer for the steak with fresh lemongrass, onion, garlic, chilies, lemon basil leaves and garlic chives. All the ingredients is finely chopped, i suggest to pat it dry further more with kitchen towel. Please do it carefully, make sure you absorb the excess moisture of it before mixed with breadcrumbs and bone marrow.

bone marrow crusted beef steak sirloin marrow fat herbs basil chili breadcrumbs crispy crust recipe

Spicy Bone Marrow Crust Mixture

beef bone marrow crust steak sirloin crispy crusted herbs beef

Flaten Spicy Bone Marrow Crust Mixture

The bone marrow extracted from the bone then put it in the freezer until frozen, finely diced and mixed it quicly with the breadcrumbs and the the chopped mixed herbs. The bone marrow crust mixture then spreaded over a plastic film, rolled until had an even thickness and  sufficient to cover the beef steak. The bone marrow and herbs crust then transfered into freezer once more until firm and ready to use.

bone marrow crusted steak beef sirloin herbs crust striploin black angus

Firm Spicy Bone Marrow Crust Mixture over Seared Sousvide Beef Sirloin Steak

bone marrow crusted beef sirloin steak herbs basil crispy crust striploin chili black angus loin

Spicy Bone Marrow Crust Mixture Totally Cover The Seared Sousvide Black Angus Beef Striploin

The firm chilled bone marrow crust placed over the seared beef steak and then broiled in the preheated oven using the high heat about 250°C for about 3 minutes and then lower the temperature to 200°C for another 5-7 minutes until the bone marrow crust browned and crispy.  You can adjust the position of the crust in the oven to let the bone marrow crust evenly cooked.

bone marrow crust steak beef sirloin sous vide crispy herbs basil crisp striploin sousvide

Broiled Bone Marrow Crusted Beef Sirloin Steak, Look the Delicious Rendered Bone Marrow Fat

This is the bone marrow crusted sirloin steak freshly broiled out in the oven, the rendered bone marrow fat dredged the beef steak in the botton of the oven tray. You can scoop it out, mixed it with the juice from the sousvide bag and served is as a sauce for it.

recipe bone marrow crust steak beef sirloin sous vide medium done

Spicy Bone Marrow Crusted Sousvide Beef StriploinSteak & a Huge Chance to Get Laid!!!!

If you guys ask me the recipe for special occations and what best recipe for winning your lover heart with a chance to get laid, sure this Spicy Herbs Bone Marrow Crusted Sirloin Steak Sousvide because it’s definitely damn delicious. Quite an effort, sure it is but i assure you it’s all worthed when you had your first bite. This recipe is made for celebrating valentines day, so HAPPY VALENTINES DAYS!!!!

recipe bone marrow crusted steak beef sirloin sous vide medium done black angus beef striploin basil herbs crust

Recipe Bone Marrow Crusted Sirloin Steak Sous Vide

Recipe Bone Marrow Crusted Sirloin Steak Sous Vide:

Recipe Sous Vide Beef Sirloin Steak:

  • 2 @300 grams Black Angus sirloin beef steak
  • Salt and pepper to taste
  • 1 sprig of rosemarry and thyme
  • 2 tbsp butter
  • Ziplock plastic bag

Recipe Spicy Herbs Bone Marrow Crust :

  • 50 gr panko bread crumbs
  • 50 gr bone marrow,  removed from bone, frozen and finely diced
  • 1 tbsp shallots, minced
  • 1 tsp garlic, finely chopped
  • 1 lemongrass, take the soft white inner part, finely chopped
  • 1 tbsp lemon basil leaves, picked from stem, finely chopped
  • 1 tsp garlic chives, finely chopped
  • 2 red cayenne chili pepper, deseeded, finely chopped
  • Salt and pepper to taste

Instruction:

How to Make Sous Vide Black Angus Striploin Steak Using Rice Cooker:

  • Season the steak generously with salt and pepper, set aside
  • Put the steak in the ziplock bag, then add the butter into it
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it
  • Secure the ziplock seal once the air removed from the bag
  • Place it in the preheated waterbath in 58-60°C for medium rare steak (i’m using my rice cooker with the lid on)
  • Let it sit in the waterbath for 2 hours, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sousvide sirloin bag from the rice cooker waterbath, set aside until it reach room temperature

While the black angus beef sirloin sit in the rice cooker waterbath, you can make the bone marrow crust

How to Make Bone Marrow Crusted Black Angus Sirloin Steak:

  • Put the bone marrow in the freezer until frozen,  finely diced it
  • Put all ingredients in a chilled glass bowl,  mixed it well but never over do this step unless you break the panko breadcrumbs too much
  • Spread the mixture over a plastic film, rolled until had an even thickness (about 1.5 cm) and  sufficient to cover the beef steak.
  • Transfer the bone marrow crust into freezer more until it firm and ready to use
  • Pop the steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
  • Heat up 1 tablespoon avocado oil in a skillet, sear the sousvide beef until perfectly browned for about 1 minute each side, set aside
  • Put the firm chilled bone marrow crust over the seared sirloin beef and make sure it’s totally cover the steak
  • Broiled the sirloin steak in the preheated oven using the high heat about 250°C for about 3 minutes, then lower the temperature to 200°C for another 5-7 minutes until the bone marrow crust browned and crispy
  • Adjust the position of the bone marrow crust in the oven to let it evenly browned and crisp.
  • Once it cooked, set aside and let it rested for about 2 minutes before carved and served
  • Served the Black Angus Beef Sousvide Topped with Spicy Herbs Bone Marrow Crust with the melted bone marrow from the broiling process and mix it with the juices from the ziplock bag

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Yukhoe Recipe Plus Korean Restaurant Guide Indonesia-Malaysia Application Review

recipe yukhoe korea raw beef steak tartare pear sesame oil pine nuts garlic

Yukhoe (Korean Raw Spicy Seasoned Beef with Asian Pear-Asian Steak Tartare)

Recipe Yukhoe (Korean Raw Spicy Seasoned Beef with Asian Pear-Asian Steak Tartare) & Review of Korean Restaurant Guide Indonesia-Malaysia Application. This post is featured in I Love Korean Food Challenge as a collaboration event of Indonesian Food Blogger with Korean Food Foundation.

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Yukhoe Korean Raw Seasoned Beef

 

korea ff

I Love Korean Food Challange- Review of Korean Restaurant Guide Indoneia Malaysia

Who love Korean cuisine??? that’s one heck of a silly question because it’s too obvious to answer as “who doesn’t???” Korean Food Foundation launched Korean Restaurant Guide Indonesia-Malaysia Application on December 2014. Korean Food Foundation is an official, legally goverment registered civil institution which goals was promotion and expansion of Korean food through out the worlds. KFF impoved the image of Korea throughout better oppotunities for business related to restaurant, travelling and cultures. KFF advertises  the excellence of Korean Food, both in the domestic and international food industries, develops, identifying the history and keeps the traditions, the cultural aspect and to discover, recover, sustain, and develop the original form of Korean Food.

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Korean Restaurant Guide App on My Android Smart Phone, Where’s Yours ???

korean restaurant guide indonesia malaysia

Korean Restaurant Guide Indonesia-Malaysia

Yes i love Korean food. I made my own Homemade Samgyetang (Korean Chicken Ginseng Soup Stuffed With Sticky Rice & Medicinal Herbs), Homemade Maeuntang (Spicy Fish with Vegetables Soup), Pajeon (Korean Scallion-Green Onion Pancake) and the most comforting and all favourite Jeonbokjuk (Korean Abalone Rice Porridge). Korean food spread throughout the word within it’s cultures, K-POP, K-Movies and also culinary. Thus, the booming of Korean Fever made Korean Restaurant Guide Indonesia-Malaysia is a great guidance for those who seeking for authentic Korean cuisine, beyond bulgogi, bibimbab, samgyetang kimbab, ttokpokki and many more. This application contains each all the best of selected 20 Korean restaurants  menu review by culinary experts as Bondan Winarno and Alice Yong as the authors and testimonial of Wiliam Wongso and Lidia Poetry and many more. Korean Restaurant Guide ID-MY application is available in 4 languages; Indonesian, Malaysian, Korean and English with adjustable font size.

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The Pdf Pocketbook  Preview of Korean Restaurant Guide, All Review Well Explained in Indonesia, Korean, English and Malaysian Language.

This Korean restaurant guide in Indonesia and Malaysia also available in a pocketbook which is a summaries of the main book to ensure it’s more easy to carry for.This Korean restaurant guide in Indonesia and Malaysia also available in a pocketbook which is a summaries of the main book to ensure it’s more easy to carry. Simply search for “koreanrestaurantguide” in playstore, there’s free application of Korean Restaurant Guide Indonesia-Malaysia in a iOS and Android platform smartphone. This application is also available in Pdf and E-Book in Korean Cultural Centre Indonesia website http://id.korean-culture.org.

korea1

Main Page of Korean Restaurant Guide (Indonesia-Malaysia) App

The main page of this app have Indonesia and Malaysia logo that refers to each 20 alphabetically listed restaurant in Indonesia (Jakarta) and Malaysia (Kuala Lumpur). So, be ready for yummylicious experience, once you tab either Indonesia or Malaysia, it will bring you to the authentic Korean cuisine restaurants.

korea2

The List of Selected Indonesia (Jakarta) Authentic Korean Restaurants

This is the preview of all selected and trusted 20 authentic Korean Restaurant, it’s kinda embarrased me because i honestly had only visited 4 of the 20 restaurants. I definitely gonna visit the other 16 authentic Korean Restaurants because i trust this appplication. The restaurants in this app must be passed a serial high standarts approval of their food, service, hygiene and interior design and location range from hundreds of Korean restaurant in Jakarta and Kuala Lumpur. In this app preview, all restaurant also well presented and photograph with it’s iconic entrance or bill board so you won’t be confused once you do your visit. You also can select the type of dining in the Korean restaurant; either bbq; casual, formal or family style dining.

korea 5

The Review of Restaurant; Diner Testimonial, Address, Capacity, Estimated Cost etc

Each  authentic Korean restaurant had a short review or testimonials from diners about the restaurant and their favorite or signature dishes. The information also include restaurant restaurant address and phone number, business hours, seating capacity, and menu’s price range or estimated cost per person for a meal. The address refers to a GPS or google maps direction, while the estimated price also refers to a currency converter once you tab it.  In Indonesia (Jakarta), the restaurant located in Dharmawangsa, Central Jakarta, Kapuk, Kuningan, Panglima Polim, Pejaten, South Jakarta, Kelapa Gading, Pantai Indah Kapuk and Lippo Karawaci.

korea 6

Listed Korean Menu with Fine Photograph and Explanation

The app also had an alphabetically listed 52 authentic popular Korean dishes that georgeously photograph, complete with the explation and description about the basic ingredients, how it made or prepared and how it taste lile completely in 4 languages. So if you really blind about Korean cuisine, you better be download this application right away, i means NOW guys. Come on, LETS INSTALL THE KOREAN RESTAURANT GUIDE INDONESIA-MALAYSIA, it’s free, it’s hips and damn delicious presented. This is all in recomended app of what you need to know about authentic taste of Korean cuisine in Jakarta and Kuala Lumpur. Many of DENTIST CHEF reader comes from around the world, don’t be hesitate, Korean Food Foundation also released restaurant guide in other major cities around the world; Los Angeles, New York & Atlanta (USA), Paris (France), Tokyo & Osaka (Japan), Qingdao, Yanbian & Shanghai (China), Bangkok (Thailand), Hanoi &Ho Chi Minh City (Vietnam),Hongkong, Sidney (Australia), Auckland (New Zealand), (Greece/Italy/Spain), (Austria-Belgium-Denmark-Netherland-Switzerland), Germany and many more, don’t forget to search “koreanrestaurantguide + Your City or Country” in Playstore.

Well, honestly i recommend this application to my fellow collegues and most of them are moslem. My moslem friends is a little bit concern about the halal-ness label on the restaurants and ask me about it, unfortunately halal-ness is not review or available on this app, even i personally can eat pork and have no problem with it but i suggest it’s better to add halal-ness label on the restaurants for helping our moslem friends.

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Now were going to yukhoe recipe. Yukhoe [jukʰwe] is a variety of hoe (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces. It is basically a Korean steak tartare. Usually the most tender part of beef will be used; tenderloin or filet mignon. The lean beef is trimmed from it’s fat , sinew or silver skin, julienned, then mixed with seasoning soy sauce, sugar. The yukhoe seasoning or marinade usually contains; salt, sesame oil, minced spring onion, minced garlic, sesame seeds, honey, black pepper, and gochujang. The salted and spiced yukhoe marinate not only infused flavour, but also cured and preserved the raw beef by creates an salt ion solute-rich environment where the salted marinade osmotic pressure draws water out of microorganisms (bacterias & parasites) and slowing down their growth.

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 Julienned bae (Korean pear or Singo pear) are used. Raw egg yolk is usually added, either on top of the dish or served separately. Pine nuts may be added, as well.The shredded beef is then marinated in a mixed sauce of chopped spring onion, minced garlic, pepper, oil, honey, pine nuts, sesame, and salt.

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recipe yukhoe korean raw beef tenderloin salad pear egg yolk pine buts gochujang bean paste

Yukhow Raw Spicy Seasoned Beef with Asian Pear Salad

Yukhoe or Korean steak tartare uses raw beef, freshness is the most important criteria. Freshly slaughtered  preferred or it is recommended to use no more than one day after defrosting from the vaccum packed, and traditionally should not be aged more than one day after slaughtering. Regular Korean yukhoe customers are often patrons of trusted restaurants or butcher’s shops which have well-known, high-quality beef distributors, so no way making yukhoe with cheap clearance stock supermarket meat for sure. So i asked my butcher to save my beef tenderloin in a vaccum packed right after slaughtered and kept the meat in the freezer before i come to picked it up in the afternoon right after i come back from my clinic.

beef tenderloin yukhoe raw korean beef  tartare how to sous vide beef tenderloin

Nice Beef Tenderloin with Nice Marbled FatPattern (Silver Skin On)

Raw beef can be contaminated with pathogenic bacteria and  other parasites, the Enterohemorrhagic E. coli and Taenia Saginata flatworm being of particular concern. In April and May 2011, five people died and more than 35 people were hospitalised after eating yukke (Japanese spelling) made from beef not designated for raw consumption in various branches of a yakiniku restaurant chain in Toyama and Kanagawa prefectures, Japan, with enterohemorrhagic E. coli bacteria found in many of the cases, so don’t make your own yukhoe unless you strickly known the savety ways to prepare and made it. DO NOT TRIMMING/REMOVED ANY SILVER SKIN or sinew before sousvided the beef tenderloin, i’ll explained it later.

sous vide beef tenderloin rare steak tartare raw beef salad yukhoe raw beef steak tartare

Vaccum Packed Beef Tenderloin for Sous Vide Using Ziplock Plastic Bag & Water

To reduce the risk of eating raw beef, i decided to sousvide or slowly pasteurized the beef in a low temperature to kill the pathogens. Sous-vide French for “under vacuum” is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times for p to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. Since this is sort of-sousvide, the beef tenderloin is vaccum packed with ziplock manually without any vaccum machine bu simply submerged the ziplock package under water partially to remove the air pocket and then zipped the package silicone seal once the air removed.

sous vide beef tenderloin rare how to slow cook beef filet mignon korean yukhoe steak tartare

Sous Vide (sort of-) using RIce Cooker without Lid, The Temperature fluctualed 50-52 C

I’m using my old rice cooker (warmer mode) for this sort of-sous vide cooking. As you can see from the photograph, my waterbath temperature was 51.8°C and it actually fluctuated from 50-52°C if i did’t put the lid, just perfect temperature for sousvide beef tenderloin for very rare or simply pasteurized it. The heat source is from the bottom of my rice cooker, so the temperature in the bottom and the surface of the the water bath is different with range about 0.5°C, so it’s necessary to flip it every 20-30 minutes to made it evenly pasteurized. Do not forget to submerged the vaccum packed beef tenderloin completely on the waterbath during the sous vide cooking, put some weight may help.

recipe sous vide beef filet mignon rare tenderloin put ice icy water cold to stop cooking

The Pasteurized-Sous Vide Beef Tenderloin in Ice Water For Suddently Stop The Heat

The sousvide beef tenderloin with ziplock package then transfered into ice water to suddently cooled and stop the pasteurization process. At this stage, the beef meat is needed to be kept in low temperature to prevent the pathogen microorganism from the enviroments contaminated the beef once it cooled and opened from the package. So, keep it cold before  and during the serving.

sous vide tenderloin beef filet mignon recipe raw slow cooked yukhoe korean steak tartare

Sous Vide Beef Tenderloin with Pale Pinkish Color, Wait Until Trimmed!!!

This is the result of 2.5 hours sousvided beef tenderloin, seems pretty pale pinkis and not so appetizing right now, but wait until you slice the beef and see what happen after you pasteurized/sousvide it in 50C. There’s only a little bit of liquid drained out from the sousvide beef, which means the meat moisture is preserved. The sinew or silverskin that covering the beef tenderloin then peeled and all the discolored part of the sousvide beef then removed, you may use this part for other stif fry recipe, but it’s definitely not nice for making yukhoe or Korean style raw beef steak tartare, this is why i told you before to not trimming the beef before sousvide cooking.

recipe beef sous vide tenderloin filet mignon raw steak tartare korean yukhoe

Look the georgeous Core Meat Color, Remove the Discolored Outler Layer with Cold Knives on a Chilled Chopping Board

Eversince my sousvide is definitely not to cook but to pasteurized it, so the result is raw beef but definitely savety to eaten raw, so i decide to use my old rice cookerfor making sous vide beef. My rice cooker can maintain the temperature about 50-52°C without putting it’s cover, just perfect to pasteurized the beef.FDA recomend to sous vide Raw Beef (Tenderloin) for makeing beef tartare  in 50°C for at least 60 minutes and not more than 36 hours, eversince i want to maintain the “rawness” of the beef so i decide to sous vide it for 2 and half hours to let the inner core of the beef reach the target internal temperature for at least 1 hour. This sousvide beef tenderloin method also a confirmation of Ministry of Health, Labor and Welfare (MHLW) new regulations  to require cooking the beef surface 1 cm deep to further reduce contamination after the enterohemorrhagic E. Coli  death incidence.

recipe yukhoe korean raw beef tenderloin pear salad

Keep the Meat Cold, using Smaller Ice Water in The Bottom of The Meat Container Bowl

Remember always keep the sousvided “raw” beef tenderloin cold, righ after the silverskin and all the discolored part removed, then clean and chilled wooden chopping board and knive uses for thinly julienned the beef tenderloin. I also put some ice water on a small glass bowl in the bottom of  large bowl (used as a container the beef) to maintain the bowl temperature cold.

yukhoe recipe korean raw beef tartare tenderloin pear seasoning salt gokujang spoy sauce marinated filet mignonThe yukhoe marinade then added into the cold julienned beef tenderloin and then let it marinate at least about 30 minutes in the fridge before served and mixed with other yukhoe compliments; Singo/Asian pear, sesame seed, pine nuts, scallion, and egg yolk

how to make yukhoe korean beef tartare raw tenderloin

Using Mika Plastic Ring for Plating the Restaurant Style Yukhoe

yukhoe korean raw beef seasoned pear sesame oil garlic salad

Yukhoe Recipe (Korea Raw Beef Tenderloin Steak Tartare with Korean Pear Salad) :

Ingredients:

  • 500 grams Beef tenderloin
  • 1 Korean Pear
  • Pine Nuts, toasted
  • White Sesame Seed, toasted
  • Black Sesame Seed, toasted
  • Egg yolk
  • 3 bird eye chili pepper, finely chopped #optional
  • Garlic Chives Blossom#optional
  • Shilgochu (Korean chili strand or chili thread) #optional

Yukhoe Marinade:

  • 3 cloves of minced garlic
  • 3 red eye chilies
  • 1 tbs of soy sauce
  • 1 tbsp gochujang
  • 1 tbs of honey
  • 2 tbs of sesame oil
  • and ¼ ts of ground black pepper
  • 4 slices onion
  • 4 spring onions

How to Make Yukhoe:

  1. Put beef tenderloin in a ziplock and remove the air pocket by partially submarging the package in a water.
  2. Put the beef tenderloin in a sous vide waterbath (or rice cooker) in 50 C for about 1.5 hours
  3. Put the sausvided beef in icy water to suddently stop the cooking process, keep it refrigerated.
  4. Trim away any sinew from the beef and thinly slice,pile a few slices at a time and cut into super thin strips.
  5. Place the beef in a cold large mixing bowl.
  6. Crush the garlic, peel and chop the ginger and crush the onion through a garlic press into a small bowl (or all in a pestle and mortar).
  7. Finely chop the spring onions and add to the bowl with the soy sauce, sesame oil, chilli powder and sugar and mix together. Add to the beef and mix well with a spoon
  8. Core and slice the pear into strips, remove the leaves from the Little Gem, wash and dry with a little kitchen paper or salad spinner.
  9. Divide onto four serving plates with a handful of Asian pear on each and the beef on top. Sprinkle with sesame seeds and top each serving with half a shell of quails’ egg filled with the egg

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Cold Cut Sliced Braised Beef Shin or Beef Shank in Spicy Soy Sauce

braised beef shin recipe chinese style slow cooked shank tender cold sliced thin beefBraised Beef Shin or Shank in Spicy Soy Sauce Recipe. Thinly sliced of braised beef shank that served chilled as Chinese style cold beef appetizer is a very pupular dish in Chinese restaurant. The whole beef shin or shank muscles is slowly cooked for several hours in a spicy soya sauce and fragrance spices braising liquid until turning into deliciously tender and fragrance beef meat with beautiful stripes of translucent collagen patterning once the it chilled overnight and thinly sliced.

braised beef shin recipe soy sauce slow cooked beef shank chinese style recipe cold beef appetizer charcuteriesrecipe cold sliced beef shank chinese braised beef shin thin chili oil chinese style appetizerThe Chinese style cold cut beef shank braised in spicy soy sauce is one of my favourite appetizer once i visit Chinese restaurant, even my sister used to judge the Executive Chef’s personal licking from it; either the chef got bland or kicking taste buds. Braised beef shank is also a part of classic siu mei (燒味) or roasted meat and cold cut meat platter appetizer. I usually saved the cold cut beef shank for the last bites once i ordered siu mei.

beef shank braised recipe beef shin tender slow cooked soy sauce chinese beef cold cutBeef shank or shin is a very versatile cheap beef cut,  mostly slowly cooked with liquid until tender. Slow heat cooking break down the beef shin’s  tough sinewy muscle (meat with tendon, ligament and silver skin) protein into tender translucent collagen within easily breakable meat. Beef shank is considered as second cut, a little bit of passion can turn that cheap beef cut into a very delicious hearty dish. You know why this braised beef shank will be lovely??? the spicy soy sauce braising liquid is very rich; garlicky, gingery, natural umamy savoury from the beef juice dripping, hot and spicy from chilies, numbning sensation from the szechuan peppercorn, sweetness from  kecap manis (Indonesian sweet soy sauce) and palm sugar and also tangy flavour from chinese black vinegar; isn’t it not quite seducing your taste buds???

braised beef shin chinese style soy sauce chili slow cooked beef shank roasted recipeRecipe braised beef shin soy sauce beef shank chinese style beef cold appetizerIn Indonesia, we used to called beef shank as daging sengkel sapi, it’s one of the most favoutire beef cut in Indonesian cuisine dishes. My Grandma used to make  soup or Indonesian Beef Rendang with beef shank. Bone-in beef shank with  a little bit meat attach is the best ingredients in Indonesian Pindang Tulang Soup, a dish similiar with Chinese Hot and Soup Beef Bone Soup. I actually love all kind of shank, you’ll find several lamb shank featured on my blog; Braised Lamb Shank with Chilies RecipeBraised Lamb Shank with Baked Navy Beans Recipe and Lamb Shank and Goat Shank Indian Vindaloo Curry Recipe. Pork shank or wild boar shin is also lovely to made rich stock for making Homemade Tontkotsu Ramen Broth from Scratch Recipe.

braised beef shank shin chinese style thinly sliced beef

braised beef shank soy sauce thin slice beef shank slow cooked beef cold appetizer chinese restaurant style

In Indonesia, this Chinese styke braised beef shank with spicy soy sauce is similiar with  Semur Daging Sapi (Indonesian Sweet Soy Sauce Beef Stew), but the kecap manis is a dominant ingredient that made semur pretty much sweeter than the Chinese style soya sauce braised beef. Chinese style braised beef shin got a fragrance aromas from excessive uses of spices; sichuan peppercorn, cinnamon and anise star within  garlic, ginger and scallion, while the semur daging sapi pretty much spiced with Homemade Garam Marsala.

recipe sliced beef shank braised soya sauce beef shin spicy appetizer cold sliced beef

recipe braised beef shin shank spicy soy sauce chili ginger garlic slow cooked beef shank cold appetizer thin sliced

Braising beef shin or shank with spicy Chinese soy sauce  is a very simple and easy following steps recipe. There are three basic steps or braising; marinating, pan searing and simmering. The whole beef shank is trimmed from excessive fat without touching the sinews (whitish fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament or silverskins). The sinews is the highlight of the Chinese style braised beef shin with soy sauce once it become translucent. The  fat definitely needed to trimmed off the beef shank because the braised beef shank is chilled before serving and any fat will ruined the dish.

recipe beef appetizer thin sliced braised beef shin shank slow cooked chinese style sliced beef chili

recipe slow cooked beef shank tender sliced beef shin soy sauce chili chinese style beef recipe

The trimmed whole beef shank then marinated with salt, peppercorn and chinese five spice powder. The beef shank then seared on smokey hot cast iron pan until all surface browned and charred. Extra sliced bruised ginger, garlic, chilies and white part of scallion added and stir fried until slighly browned too. Plenty amount of premium soy sauce then added into the pan to stop the searing process. The bottom of the pan then scrapped off to remove any sticking seasoning then the mixture is transferred into a crock pot then boiled. Right after the mixture is boiled, spices like cinnamon, daun salam (Indonesian bay leaves), Szechuan peppercorn, and star anise. The pot then simmerred several hours above the stove of in a a medium high heat oven (about 160 C) until the beef shank is tender. The braising liquid is not compeletely submerged the beef shank, so it’s better be to turn the beef shank every 30 minutes to ensure the spices is transfered and penetrated throughly into the meat. To test the tenderness of the braised beef shank, insert a fork and it should be penetrate without any difficulty into the deepest part of the beef shank.

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Once the beef shank is braised until tender on spicy soya sauce, don’t be too greedy to cut the beef shank immediately. The beef shank is needed to be chilled overnight before serving. Remove the beef shank from the spicy soy sauce braising liquid, rolled into simmetrical cillindrical tube with a help of translucent cling wrap plastic. Let it sit in the coolest part of the fridge chiller to let the braised beef shank collagen and gelatine set and  made it more easy to thinly sliced. The Chinese style beef shin braising liquid is actually can be strained and then chilled until set, cubed and then served within the thinly sliced beef shank meat too if you like.

braised beef shin recipe thinly sliced beef shank slow cooked soy sauce spicy beef sichuan pepercorn recipe

chinese style braised beef shin soy sauce beef shank cold thin sliced beef appetizer

The chilled cold braised beef shank carefully sliced into very thin slices and then arranged in a serving plate. I personally love anyting hot and spicy, so i add some chili oil with a touch of toasted ground Szechuan peppercorn husk for serving my braised beef shin with spicy soy sauce. The kicking hot chili pepper and numbning sensation of Szechuan peppercorn balanced the savoury sweet braised beef shank. I also added some bean sprout and local herbs micro greens called daun kenikir (Cosmos Caudatus sp) or daun ulam raja for a extra crisp and refreshing bites

thinly sliced beef shank recipe cold appetizer chinese style beef shin soy sauce chili szechuan peppercorn

Recipe Braised Beef Shank with Spicy Soy Sauce, Chili, Garlic, Gingger and Scallion ( Cold Cut Thin SLiced Beef Shin)

Ingredients:

  • 1.5 – 2 kg whole  beef shank or beef shin
  • 1.5 cup premium soy sauce
  • 1 tbsp chinese black vinegar
  • 1 tbsp dark soy sauce
  • 2 tbsp sweet soy sauce
  • 1 tbsp mushrooms sauce #optional
  • 1 cup water or beef stock
  • 3 red chillies, halves, roughly chopped
  • 1 onion, quartered
  • 12 cloves garlic (whole bulbs), bruised
  • 1 tbsp toasted szechuan pepeprcorn
  • 1 tbsp brown sugar
  • 5 cm ginger, bruised, thinly sliced
  • 5 cm cinnamon stalk
  • 3-5 star anise
  • 2-3 green cardamon #optional
  • 1/2 nutmeg #optional
  • 1 daun salam (Indonesian bay leaves)
  • 2 tbsp vegetable oil
  • salt and pepper to taste

Beef Shank or Shin Marinade Recipe:

  • salt and pepper to taste
  • 2 tbsp chinese five spice
  • 2 tbsp oil for pan searing

Garnish and Dressing :

  • Chili and Szechuan Peppercorn oil (Recipe below)
  • Bean Sprout
  • Micro greens leavy herbs

How to Make Thin Sliced Cold Cut Braised Beef Shank with Spicy Soy Sauce:

  • Marinade the beef shank with salt, chinese five star  and peppercorn, marinade 2 hours in the fridge.
  • Heat up 2 tbsp oil  until sizzling hot, sear the whole beef shank all over, make sure all surface are throughly seared. set aside
  • Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the garlic, ginger, onion, and chilies until charred and browned
  • Pour the  stock and put the rest of the ingredients, scrapped the sticking ingredients in the botton of the pan
  • Transfer the beef shank and the braising liquid mixture in a heavy botton crock pot, bring the liquid to boil.
  • Reduce the heat, put the lid and simmer, turn the beef shank every 30 minutes
  • Simmer the beef shank until  tender for about 2-3 hours
  • Remove the beef shank from the spicy soy sauce braising liquid, set aside
  • Wrapped and rolled tthe tender braised beef shank with plastic cling wrap to make a regular cillindrical tube shape
  • Refrigerate the braised beef shank with Chinese spicy soy sauce overnight
  • Carefully thinly sliced the braised beef shank
  • served the cold cur braised beef shank with chili and szechuan peppercorn oil, bean sprout and micro greens leaves.

Recipe Chili and Szechuan Peppercorn Oil:

  • Heat up 1 tbsp oil, add 1 tbsp chopped fresh deseeded bird eye chilies, 2 tbsp chili flakes and1 tbsp toasted Szechuan peppercorn husk
  • Slowly saute with low heat and then springkle some salt
  • Add 1 cup olive oil and let it simmer in a very low heat (one small bubbles comes out at a time) for about 45 minutes
  • Turn off the heat and the chili oil is ready to use

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Recipe Stir Fried Wagyu Beef Char Kway Teow with Chinese XO Sauce (Resep Kwetiau Goreng Sapi Jambi)

recipe beef char kway teow wagyu xo sauce stir fried flat rice noodle thin sliced beef egg beansprout

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Recipe Wagyu Beef Char Kway Teow with XO Sauce. Char kway teow is a very popular dish in Indonesia, Malaysia, Singapore and available all round the world. Char kway teow itself meaning  stir-fried rice  flat noodle in Chinese. Kway teow called kwetiaw or kuetiaw in Indonesia is flat rice noodles with approximately 1-2 cm width, stir-fried over very high heat with light and dark soy sauce, sliced Homemade Chinese Sausage/Lap Cheung,  chopped chilli, Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal , chicken or pork slices, whole prawns, cockles or clams, bean sprouts and chopped scallion or chinese chives.  The addition of cockle or clams made char kway teow itself called kwetiau kerang or cockle rice  noodle. The dish is commonly stir-fried with egg, slices of chinese sausage or lap cheung and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried with lard or rendered pork fat and used to be served over banana leave on a plate. Char kway teow got many aliases of english spelling, it’s also written as  char kueh teow or char kueh tiao and the most popular version of it is Penang char kway teow that using many kind of seafood and duck egg.

resep kwetiau goreng sapi jambi stir fry beef kway teow flat rice noodle wagyu beef xo sauce recipe

Kwetiau Goreng Sapi Wagyu ala Jambi

wagyu beef char kaw teow xo sauce flat rice noodle stir fried beansprout egg chili rice cake

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Wagyu Beef  Char Kway Teow with XO sauce is the answer of my collegue silly question; “what kind of dish that made you’ve got chances to get laid?”. My point of interest is my friend is actually already marrried and then i replied,”are you trying to cheating on your wife?” ” NO man!!: he quickly responsed and then he explained that they gonna be celebrating their first year of married and he want to made breakfast in bed surprised for his wife.   “Well i think you’ll gonna get laid anyway! what”s the point of you’re married and i just wondering why the heck that your american salary won’t let you getting laid with your OWN WIFE” i try to making fun of his situation “you know that she’ll made a big deal out ouf it and i want to made something effortless special dish because i simply can’t made fancy and complicated dish such Peanut Crusted Oven Roasted Beef Tenderloin Stuffed with Spinach, Chorizo and Cheese or even what you called simply Bacon Wrapped Filet Mignon with Demi Gace Sauce and  those kind of stuffs”  My answer is STIR FRIED KWAY TEOW, because it’s still taste nice even your cooking skills is big fat zero. It’s a special day so don’t be cheap!, the only way to made some impressive dish with stir fry rice noodle is putting gourmet ingredients on it. I suggest him to purchased thinly sliced wagyu beef and chinese gourmet xo sauce, then  you’ll gonna get DAMN DELICIOUS CHAR KWAY TEOW!!!

sliced wagyu beef stir fry recipe char kway teow flat rice noodle kwetiau goreng sapi

Thinly Sliced Wagyu Beef @ Palembang Icon Foodmart Supermarket

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XO Sauce (Halal-Lee Kum Kee Brand)

XO Sauce Char Kway Teow with Wagyu Beef recipe  is very easy and quicky to made in your own kitchen. Eversince the Chinese XO sauce is already has a reputation of being a savoury bomb, so i think you need to add a little bit seasoning on it. XO sauce itself made of the best seafood including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Jinhua ham, and abalone that rehydrated, shredded and then fried and mixed into XO Sauce. The roughly chopped rehydrated dried seafood then cooked slowly with chili peppers, onions, and garlic then  cognag or other old liquor added, this is what XO (extra old) Sauce name comes from You can add some Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal to give a little kick of chili hotness on the beef char kway teow. The wagyu beef  is the star, already thinly sliced wagyu beef that used to added to sukiyaki dish made your live easier, but the steak cut of beef will be good too, but you need to thinly sliced it priorly to cook.

homemade char kway teow beef wagyu asian flat rice cake noodle xo sauce stir fried with chinese sausage lap chong chili cilantro soy sauce

Xo Sauce Char Kway Teow with Wagyu Beef

recipe beef char kway teow stir fry rice cake wagyu beef xo sauce egg beansprout

Damn Delicious Wagyu Beef Char Kway Teow with XO Sauce, Smokey and Charred with NOT Oily Texture

I don’t know the term “char kway teow” is  related with the charred and smokey stir fried  rice flat noodle or not, but delicious char kway teow is used to be charred and smokey , so it’s necessary to stir fried the ingredients in a smoking and sizzling hot oil in wokpan.  The chinese restaurant chef used to  had it’s own method to stir fried char kway teow and trnasfer from generation to bgeneration with specific family flavour preverence. The thinly sliced wagyu beef need to be stir fried quickly and cooked separatedly because the fat it’s easy to rendered and the texture is naturally tender so no need to add water to little “stew” to tenderized the meat like you do on regular beef.

kway teow beef recipe xo sauce stir fry rice cake noodle wagyu beef soy sauce cilantro chili

Wagyu Beef Char Kway Teow with Chinese XO Sauce, Homemade Chinese Sausage or Lap Chiong, Bean Sprouts, Chopped Chili and Cilantro

char kway teow with wagyu beef xo sauce asian rice noodle  beansprout chili egg chinese sausage lap cheoung cilantro

Generous Ammount of Charred Wagyu Beef on Char Kway Teow with XO Sauce

Making delicious beef char kway teow  is easy, if you want to made the char kway teow into perfection you need to follow several steps:

1. Stir Fried The Wagyu Beef Slices

First the wagyu beef, marinade the thinly sliced wagyu beef with dark soy sauce, sesame oil and freshly ground black pepper for 30 minutes in the fridge. The thinly sliced wagyu beef need to be stir fried quickly and cooked separatedly with other ingredients because the fat it’s easy to rendered. Wagyu beef is naturally tender so no need to add water even to a little bit to “stew” the beef to tenderized the meat like you do on regular beef. Never cooked the wagyu beef within the noodle unless your pricey wagyu beef will be overcooked and all your money is wasted once the wagyu beef delicious marbled fat dissolved and the texture is dried.  The stir fried beef then set aside and then added into the char kway teow just before it’s done.

2. Stir Fried The Kway Teow or Flat Rice Noodle with Duck Eggs

Freshly made flat rice noodle (sometimes also called rice cake strips) is preferred then dried ones because it’s texture and natural rice grain flavour and also more easy to charred without any unpleasant bitter taste. You can get the fresh flat rice noodle in the chiller rack on chinese groceries store. The flat rice noodle then washed with warm water to remove any excess flour on it, then marinated with soy sauce and beaten duck egg, and YES,  duck egg mixed with the fresh rice flat noodle before cooking it. The Mixture poured  on smoking hot oil in wok pan with very high heat and  quicky stirred to separate the rice noodle and make sure each noodle covered with charred egg. This method made the kway teow itself smokey and damn delicious!!!

3. Making the  XO Sauce Beef Char Kway Teow

Using a clean wok pan,  any of your the char kway teow seasoning is sauteed with oil (finely chopped garlic and red shallots).  All other ingredients then added the chicken, pork, shrimp, cockle, fish cake, shrimp or prawn, crab, Homemade Chinese Sausage/Lap Cheung etc. Add the sauces to enhanced the flavour (xo sauce, kecap manis or Indonesian sweet soy sauce, soy sauce and Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal).  Some water added and the lid covered the wok pan  to cooked the meat throughly. The previously charred stir fried rice flat noodle with duck eggs added and stirred to made the seasoning distributes evenly. The fresh vegetables like cabbage and beansprout and stir fried wagyu beef then added just before the char kway teow done.

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XO Sauce Char Kway Teow with Thinly Sliced Wagyu Beef

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Wagyu Beef Char Kway Teow with Chinese XO Sauce

My family recipe of char kway teow is seems to be complicated, but i guess it’s all woth the efforts. You can simply stir fry all the ingredients directly once but you’ll gonna missed the authentic charred and smokey flavour of char kway teow. Moisture is the  enemies of stir frying cooking method because it’s rather steamed instead of charred the ingredients, just like what you’ve expecting once you seared scallops, beef or fish. You want the char kway teow rice flat strips allowed to be fried and the magic maillard reaction happen and turn the sugar and protein ito awesomeness damn delicious!!!

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Wagyu Beef Char Kway Teow with Chinese XO Sauce

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Kwetiau Goreng Sapi Wagyu dengan Saus XO

Kwetiau Goreng Sapi was Indonesian name for beef char kway teow. Beef or chicken and seafood is the common ingredients for kwetiau goreng because mostly population in Indonesia is Moslem and pork is considered as haram or forbidden. Lots of chili sambal added within the seasoning and  kecap manis or sweet soy sauce also added to milder the hotness and spicyness of kwetiau goreng. Kwetiau goreng sapi or beef char kway teow is popular dish in Jambi Province. There’s also javanese style char kway teow or kwetiau goreng jawa that usually sweeter due generous addition of kecap manis with minimun amount of chili sambal. Kwetiau goreng jawa also including lots of cabbage that cooked within the flat rice noodle and then served with thinly shredded fresh cabbage too. In Medan, Kwetiau goreng Medan it’s refers to Hokkien Penang style char kway teow with generous ammount of scrambled duck eeg. Even most of restaurant and cafe including halal version of char kway teow in Indonesia,  Chinese restaurants in Indonesia that mainly serve non-Muslim customers might use pork and pork fat on it.

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Recipe Wagyu Beef Char kway Teow with XO Sauce

Recipe Wagyu Beef Char kway Teow with XO Sauce:

Ingredients:

  • 1 pack (about 350 gr) fresh or dry kway teow/ flat rice noodle/ strips 
  • 200 gr thinly sliced Wagyu beef (Marinate: 1/2 tbsp dark soy sauce, 1/1 tsp ground black pepper, and 1 tsp sesame oil)
  • 2 Homemade Chinese Sausage/Lap Cheung, thinly sliced (marinate: 1 tbsp dark soy sauce, a pinch of salt and 2 beaten duck egg)
  • 50 gr scallion, thinly sliced (optional)
  • 200 g bean sprouts
  • 4 tablespoons vegetables oil
  • 6 cloves garlic, finely chopped
  • 2 red shallots, finely chopped
  • 2 cm ginger, finely chopped
  • 1 duck egg, beaten
  • salt and pepper to taste
  • (Fish cake, shrimp,cockle, chicken) #Optional

XO Sauce Char Kway Teow Seasoning:

  • 40 gr Chinese XO sauce (about 1/2 cup)
  • 3 tbsp Sambal Belachan or Chili Fermented Shrimp Sambal
  • 1 tablespoon kecap manis (Indonesian sweet soy sauce)
  • tablespoon soya sauce
  • 2 teaspoons Chinese wine
  • tablespoons oyster sauce
  • 1 tsp sesame oil

Garnish: Chopped Chilied and Chopped Cilantro

How to Stir Fried XO Sauce Char Kway Teow with Wagyu Beef:

  1. Mix the wagyu beef with the marinade the ingredients , set aside, leave the wagyu beef to marinated about 30 minutes
  2. Heat 1 tablespoon of oil in a wok until smoking hot, pour the marinated wagyu mixture then stir fry the beef until charred for about 2 minutes, set aside.
  3. Mix the kway teow or rice strip noodle with the marinade the ingredients, set aside
  4. Heat 2 tablespoons of oil in a wok until smoking hot, pour the flat rice noodle and duck egg mixture then quickly stir fry the rice noodle until charred for about 3 to 5 minutes, set aside.
  5. Heat 1 tablespoon of oil in a wok pan, sauté the garlic, shallots and ginger untill golden brown, add the chinese sausage and the seasoning mixture (Chinese XO sauce, Sambal Belachan or Chili Fermented Shrimp Sambal, soya sauce, Chinese wine,  oyster sauce, and sesame oil)
  6. Add charred rice noodles and stir fry for about 4 minutes till lightly browned
  7. Add the stir fried beef, scallion, beansprout, then pour the remaining 1 beated duck egg and then quickly stir fried it for another 2 minutes
  8. Served the Stir Fried  Wagyu Beef Char Kway Teow with XO Sauce, garnish with chopped cilantro and chopped chili

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