Sate Sapi Cucuk Manis Palembang ala Wak Din (Beef Satay Marinated with Tamarind & Kecap Manis), A Worth to Hunt Herritage Cuisine of Palembang Even Through A Traffic Jam

sate sapi manis palembang kecap manis asam jawa tamarind marinated beef satay grilled bbq

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

Resep Sate Sapi Cucuk Manis ala Wak Din Palembang. Sate cucuk manis is a skewered beef satay originally from Palembang, South Sumatra. The beef tenderloin cut  into chunky bite pieces, marinated with spices, kecap manis (Indonesian sweet soy sauce) and tamarind paste, then  skewered on bamboo skewer and grilled over charcoal.  The name of Sate Sapi Cucuk Manis derived from Sate which is Indonesian word for satay, sapi means beef, cucuk means skewered or pierced and manis is translated as sweet. You may think the Sate Sapi Manis must be sweet, not completely wrong because it’s actually taste sourish or tangy sweet because the additional of tamarind paste or locally called asam jawa.

skewered beef tamarind glazed marinated sweet soy sauce sate sapi manis palembang

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

beef tenderloin satay bamboo skewered beef with tamarind paste sweet soy sauce kecap manis sate manis palembang

Sate Cucuk Manis usually served with  cuko or thinner version of sourish tangy sweet sauce which also used for marinating the beef. Cuko sauce made Sate Sapi Cucuk Manis  different with Sate Madura(Chicken/Lamb Satay), which used to be served with peanut sauce. The same thing for both is they using kecap manis for marinade. Kecap manis is made of fermented black soy with a nice umami flavour and mixed it with some palm sugar and also spices into some dark, sweet, caramelized and lovely sauce as the most common ingredeints in most of Indonesia cuisines. Sate Sapi Cucuk Manis also commonlt served with some pickled chili and cucumber relish, sliced shallots and bawang goreng or deep fried red shallots.

Sate daging sapi kecap manis beef satay skewer beef tenderloin marinated tamarind sweet soy sauce

Grilled Beef Satay glazed with Tamarind and Kecap Manis Sauce

Beef satay tamarind soy sauce sate sapi manis kecap manis palembang

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

Sate Sapi Cucuk Manis is DAMN DELICIOUS, the beef tenderloin is cooked into perfection, tender and heavenly melted in the mouth. The sourish tangy caramelized tamarind cuko sauce hit you with some umami gastrononic orgasm sensation and it just perfectly combined with the smokey grilled beef satay. I’m not kidding or made it out for you, eversince beef tenderloin is tender and not much needed tenderizer so 1 hour of marinating is just perfect. The kecap manis and spices flavour is penetrated into the meat, meanwhile the acidic tamarind paste break down the collagen in the meat protein fiber resulting a melting tender and flavourfull meat satay.

SATE MANIS WAK DIN PALEMBANG RESEP SATE DAGING SAPI ASAM MANIS

The Old Sign Board of Sate Sapi Wak Din Restaurant

SATE SAPI MANIS WAK DIN PALEMBANG CUKO MASAKAN ALSI PALEMBANG TAMARIND BEEF TENDERLOIN SKEWERED SATAY

The Legend: Wak Din

I love culinary adventures, not only to taste the food but also explore the philosophy underneath the dish from the original and authentic version. Sate Sapi Cucuk Manis invented by Wak Din (wak means uncle in Palembangnese) back then in the 1940-ish. Wak Din is a former blue colored job man who loves to cook for his family; eversince he couldn’t afford to purchased pricey beef tenderloin so he purchased the cheap cut of beef. Here comes the problem; cheap cut beef wouldn’t bee tender if grilled over charcoal, hence he used acidic marinade made of tamarind to tenderized the beef and voila!!! everybody lovin Sate Cucuk Manis Wak Din and then He usedh to use beef tenderloin eversince he sold it out for the first time .

Sate sapi cucuk manis wak din palembang 7 ulu bawah jembatan ampera

Sate Sapi Manis Wak Din, The Authentic !!!

In the 1940-ish Wak Din sold his Sate Sapi Cucuk Manis with a bakul or street vendor style gigantic hampers made of rotan wood that carried on his shoulder. Right after he think he can afford some building for his restaurant, he open his warung Sate Cucuk Manis shop in Jl. KH. A Azhari Palembang then times swing byand Sate Sapi Cucuk Manis become on of the herritage cuisine of Palembang.

Sate sapi manis wak din palembang

The Beef Satay Grilled Manually Over Charcoal with Some Help of Hand Fan made of Bamboo.

resep sate daging sapi manis wak din palembang pangkal jembatan ampera

Sate Sapi Manis Over Charcoal Grill

When you reach the sighboard of Sate Manis Wak Din, you pretty much will be under estimated it just by looking the ambience. The restaurant itself is self explanatory and simple with six table that can afoord about 30 people, you won’t believe that former Indonesian President, South Sumatra’s Governor, celebrities and famous food critics had ever dining there. Then a humble and polite smiling of a middle aged Lady welcomed me when i enter the restaurant. The Wak Din youngest daughter who take over the place explained the menu and also the story about Wak Din. Excuse me if any mistaken information taken  because the satay galore already tickled my taste buds in the very beginning, i even forgot to photograph the interior of the restaurant.

sate sapi manis palembang wak din tamarind glazed beef tenderloin satay

Legendary Sate Sapi Cucuk Manis Wak Din with Cuko Sauce (Tamarind, Kecap Manis and Spices)

Sate Sapi Cucuk Manis Wak Din  usually contain five skewered beef with a large chunky of beef meat satay for a single portion. served with the cuko sauce, chili rfelish, lime wedges and deep fried shallots. I assume a single portion of beef satay contain about 175-200 grams of beef and it cost you only IDR 25.000 (about 3 USD). They will charge extra IDR 5000 for one extra skewer. You know what; i’m a true carnivour with big appetite (judging from many beef recipe feature on Dentist Chef) and 7 skewer  is enought for me. What i really ADORE about Sate Sapi Cucuk Manis Wak Din is how they didn’t put a hint of hesitate to share the recipe for me. They told me that if you made some dish passionately with love hence people will taste it within bites and i couldn’t more agree with it. There’s so many seller of Sate Cucuk Manis in Palembang; from the street vendor to a fancy restaurant of five starred hotel but the original always got it’s place in Palembangnese people heart.

resep pepes ikan patin tempoyak

Pepes Ikan Patin Tempoyak

resep daging sapi malbi manis kecap palembang

Malbi (Braised Beef Curry with Kecap Manis)

resep sup iga sapi pedas pindang

Pindang Tulang (Spicy Sour Beef Ribs Soup)

Beside the legendary beef satay, sate cucuk manis Wak Din also served several Palembangnese traditional dishes; Brengkes Ikan Patin Tempoyak (Banana Leaf Wrapped Spiced Fish with Fermented Durian Paste). A local catfish from Musi  River, spiced with chili, shallots ginger, turmeric and tangy fermented durian or tempoyak. Pindang Tulang (Spicy sour Beef Ribs Soup with Chili and Tamarind Paste) and also Malbi Daging Sapi ( Indonesian Braised beef in Sweet Curry with Kecap Manis /Sweet Soy Sauce)

jembatan ampera palembang ampera bridge

Ampera Bridge: Landmark of Palembang City!!!

How to reached the Sate Cucuk Manis Wak Din is not that hard if you can located the landmark of Palembang city; the Ampera Bridge, well all i can say is you’ve been found Wak Din’s beef satay shop. Ask anybody about Sate Wak Din and they would be gladly pointed it out to you.

traffic palembang city crowded city mobil toyota agya

Quite Busy and Crowded Traffic in Palembang City Daily Basic

Sate Sapi Manis Wak Din restaurant is in front of  small clinic called Klinik 7 Ulu which  can be seen from the ampera bridge if you standing onn the left section of the ampera bridge and facing the Agung Mosque. Prepare yourself for a ride of slower speeds, longer trip times, and increased vehicular queueing ahead of you.

toyota agya palembang jalan macet traffic

Traffic Congestion in Hectic Palembang City Street

Here comes the tricky part; before you get to nearby the Ampera bridge,  make sure you going there in a stable state of mental, better be happy because you gotta deal with some crowded and busy street of Palembang city. If you get lucky there’s no traffic jam and traffic congestion.  This is daily basic life in Palembang, just look out the photograph of Palembang street with heavy traffic congestion, hence you definitely need some ride which affordable, comfortable, safety and yet had a great performance on the road. Palembangnese busy street need Toyota Agya for enhancing and support a hectic and mobile citizen like me.

agya

TOYOTA AGYA: Outstanding Performance and Agressive Looking Low Cost Green Car

My collegues friends bugging me about Toyota Agya which had been ride it for one year. My tree hugging-go vegan chick fling-pro envirometal maniac lady friend always told that she’s been saving so much money for the fuel efficency of Toyota Agya (21 km per litre, aided by its 740 kg kerb weight). Toyota Agya is one of the  Low-Cost and Green Car (LCGC) programme that’s dominating the local automotive industry in Indonesian market segment for the  first-time family car owners. Toyota Agya sold started at 11.000 USD (in Jakarta) and i guess a first jobber can afford it because the tax breaks offered under the LCGC regulation.

toyota agya lomba blog kuliner

Spacey Trunk of TOYOTA AGYA, incase i need to carry large groceries and dentistry stuffs

Low cost city car is considered as responsible way of life nowdays, no one argues it for sure.  My comfort zone of ride is had quite an impressive and aggresive exterior presentation, spacey interior with nice air conditioner, anual and automatic transmission, Dual SSR Airbag for savety concern and the most important things is spacey trunk. Why i needed a large trunk? simply because i had a few groceries shopping and sometimes i need to bring my dentistry stuffs for clinical and laboratory purpose. It’s all complete feature of Toyota Agya!

toyota agya blog competition

Spacey Cabin of TOYOTA AGYA; incase i’m going travelling with my family and friends

I’m a 25 years old single young dentist with a very mobile and hectic lives; between the clinics; the hospital, the supermarket, the gym, the malls, the cafes, the futsal place, the few imaginary girlfriend(s) place(s) (which i wish had someday latter) and for sure for by big craving tummy that made me always  travelling and exploring through out the city to Eat more and cook more. I’m very wishing that i had Toyota Agya, AGYA names even  derived from Sanskrit word which means FAST, which is just perfect for my youth lifestyle.

beef satay tenderloin marinate tamarind sweet soy sauce sate sapi manis palembang kecap manis asam jawa

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

beef satay tamarind glazed beef tenderloin marinated soy sauce sate daging sapi kecap manis palembang

Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce (Sate Sapi Cucuk Manis)

Now were back to the Sate cucuk Manis, this recipe is courtesy of Wak Din and i just adjust if with the ingredients that available and suits with my taste buds:

beef satay recipe skewered tenderloin tamarind glaze kecap manis marinated beef grilled sweet soy sauce sate sapi manis palembang wakdin

Resep Sate Sapi Cucuk Manis ala Wak Din

Resep Sate Sapi Cucuk Manis ala Wak Din

SATE CUCUK MANIS WAK DIN
Jl. KHA Azhari, Depan Ps Klinik 7 Ulu Phone :085382263677
Palembang – Sumatera Selatan.

Ingredients of the Skewered Beef Tenderloin Satay

  • 800 gr beef tenderloin
  • 25 bamboo skewer, submerge in water for about 2 hours, drained
  • Salt and pepper to taste

Saus Cuko ( Tamarind Sauce for Marinate the Beef Tenderloin):

  • 6 red shallots
  • 3 cloves garlic
  • 6 tablespoons tamarind paste (removed the seed)
  • 6 tablespoons kecap manis (Indonesian sweet soy sauce)
  • 3 cm ginger
  • 1/2 tbsp chilli/cayenne pepper flakes
  • 1/2 tsp black peppercorn
  • 1 tsp salt
  • 200 ml water

How To Make Beef Tenderloin Satay Marinated with Tamarind & Kecap manis (Cuko):

  • Cubed the beef tenderloin about 1.5 inch (about 3.5 cm)
  • Prepare the tamarind sauce for marinade by process the red shallots, garlic, ginger, chili and water in a food processor until smooth
  • Combine all the tamarind marinade ingredients, bring to boil and simmer until reduced half it’s original volume
  • Devide the cuko sauce into two (one for marinade and one for serving)
  • Mix the tamarind marinade with the beef tenderloin, let it marinated about one hour
  • Put the tamarind marinated beef into the bamboo skewer(about 4 piece in one skewer)

    tamarind marinated beef satay grilled beef skewer satay tamarind soy sauce glazed sate sapi manis kecap

    Grilled Beef Satay glazed with Tamarind and Kecap Manis Sauce

  • Griled the beef tenderloin satay over a charcoal grill until your preference doneness
  • Glaze with the remaining sauce from the marinade if needed
  • Served the Tamarind glazed beef tenderloin satay with the cuko sauce (you can adjust the consitency of the cuko/sweet tamarind sauce), deep fried red shallots, chili relish and sliced raw red shallots.

 

 

 

Recipe Sous Vide Kobe Wagyu Beef, Served Cold with Kaffir Limes Shoyu Ponzu, Silgochu (Korean Chili Strand) & Bean Sprout

recipe wagyu beef sous vide with ponzu soy sauce japanese kobe beef kombu silgochu

Sous Vide Kobe Wagyu Beef, Served Cold with Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout.

Sous Vide Kobe Wagyu Beef, Served Cold with Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout. This is an upscale dining appetizer experience which possibly gonna made you get laid tonight! A5  Kobe wagyu beef (BMS 10) cube roll from Hyogo Prefecture in Japan, slowly cooked with kelp or seaweed and sliced mushrooms until medium welldone then chilled overnight until the fat harden, cut into bite portion and then served with tangy, citrusy and kicking savoury chilled ponzu souy sauce.

wagyu beef sous vide ponzu soy sauce japanese kobe beef kombu dashi slow cooked

A5 Kobe Wagyu Beef Sous Vide, Served Cold with Kaffir Lime Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout.

sous vide wagyu beef kobe ponzu soy sauce kombu dashi cold beef appetizer

Cold Sous Vide Kobe Beef with Melting Fat

Yup, the A5 Japanese Kobe beef cooked ala sous vide into medium well done, you don’t misread it! You may think that i’m a jerk for cooking the kobe beef more than medium rare, don’t judje me too early. Eversince the kobe beef is gonna be served chilled, the massive ammount marbling fat must be cooked until well rendered (at least 64°C) to make sure it will be melted when it touch our palate and exposed with the natural heat of out mouth.

slow cooked beef wagyu ponzu soy sauce kobe sous vide with rice cooker

Sous Vide Kobe Wagyu Beef, Served Cold with Kaffir Lime Ponzu 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. 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).

cold wagyu beef slow cooked sous vide ponzu sauce kombu kobe beef appetizer

Sous Vide Kobe Wagyu Beef, Served Cold with Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout.

recipe slow cooked wagyu beef ponzu sauce sous vide kobe beef cube roll with kombu

Sous Vide Kobe Wagyu Beef, Served Cold with Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout.

I’ve been cooked beef with sous vide method several times, mostly from lean and non prime cut. The choice or second grade of beef turn into tender, moist and delicious meat once it cooked sous vide style with rice cooker waterbath. So i think it’s obvious that beyond prime A5 Kobe beef gonna be turned out terrific once slow cooked in sous vide method. This  is actually 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.

A5 kobe beef wagyu recipe slow cooked sous vide prime meat

A5 Kobe Wagyu Beef with Massive Ammount Marbling fat

Since this is kobe beef is cooked in 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 ziplock bag with a good sealing feature, cheap ziplock bag may burst out while cooking and ruined your entire kobe beef batch.

kobe wagyu beef sous vide tender slow cooked wagyu cuberoll with rice cooker

Kobe Beef (Bottom Right) Sous Vide at 64°C with Rice Cooker Waterbath

I slowly cooked the kobe beef using my old rice cooker as a sous vide waterbath. As you can see from the photograph, my waterbath temperature was 64°C , but it’s actually fluctuated from 63 to 64°C if i  put the lid on. I adjust the temperature of the rice cooker waterbath with covering the the meatal pot, the more you cover hence the tempersture will get closer to the maximum temperature when you put the lid on. I let the kobe beef brisket sit in the rice cooker waterbath for about 1 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 2 hours or it turn into mushy because the fat is totally renderred.  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 beef evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, i’m putting some glass plate for that purpose.

recipe kobe beef with ponzu sauce japanese wagyu sous vide slow cooked soy sauce

Slow Cooked Kobe Beef with Rice Cooker Waterbath, The Meat Flavoured with Kombu/Kelp & Dried Shiitake Mushrooms

The verdict: the authentic japanese A5 kobe wagu beef is worth every single cent of it. In a fine dining restaurant you probably charged 100 USd for a single portion of 250 grams of Kobe beef steak and you won’t regret to paid it if it’s perfectly cooked. Tasting a Japanese kobe beef is beyond a gastronomic orgasm, honestly; i’m not fucking kidding about it. After all, all i can said is you live your life once, so be generous to yourself!

sous vide wagyu kobe beef slow cooked cold appetizer with ponzu sauce kombu mushrooms dashi

Homemade Kaffir Lime Shoyu Ponzu for Serving The Sous Vide Beef

Once the kobe beef cooked into medium well done with sous vide method, the fat of kobe beef is so fragile and easily melted even with a simple hand touch heat, if you wanna got a clear and clean cut, i suggest you to chilled the chopping board and the knives before slicing it. Carved or cut the kobe beef just before serving to prevent the beef meat dry out.

recipe wagyu beef sous vide ponzu soy sauce kobe beef cold appetizer silgochu korean chili thread

Cold Kobe Beef Served with Cold Lime Shoyu Ponzu

The ponzu sauce for serving the cold kobe beef is homemade. Ponzu is a Japanese soy sauce citrus based sauce commonly. It is tangy, citrusy, tary, with a thin, watery consistency and a dark brown color, the additional of soy sauce or shoyu made ponzu also callled Ponzu shōyu or ponzu jōyu (ポン酢醤油).

recipe kobe beef wagyu ponzu sauce slow cooking japanese kobe beef with citrus soy sauce

Tangy, Citrusy, Savoury Kaffir Limes with Melting Tender Sous Vide Kobe Beef, DAMN DELICIOUS!!!

My homemade ponzu is made by simmering rice vinegar, mirin, , katsuobushi (dried smoked bonito or skipjack tuna flakes), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added; local kaffir lime called jeruk jungga. Commercial ponzu is generally sold in glass bottle, you can purchased it in any Asian-Japanese groceries store, but i guess it’ taste even better if you made it from scratch.

recipe wagyu ponzu soy sauce japanese kobe beef sous vide slow cooked recipe

Recipe Sous Vide Kobe Wagyu Beef with Homemade Kaffir Limes Shoyu Ponzu

Recipe Sous Vide Kobe Wagyu Beef :

Serving (2-3)

Ingredients:

  • 1 piece of 250 grams A5 Kobe Wagyu Beef Cube Roll Steak
  • Salt and pepper to taste
  • 2 tbsp butter
  • 1 piece (5×10 cm) kombu or dry seaweed(for flavouring*optional
  • 2 piece of dried shiitake mushrooms (for flavouring)*optional
  • Ziplock plastic bag

For Serving:Homemade ponzu sauce, Silgochu (korean chili thread), and mung bean sprout

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

  • Season the kobe beef  with salt and pepper, set aside
  • Put the kobe beef steak in the ziplock bag, put the kombu, dried mushrooms and the butter on the bagg
  • 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, let it sit in the fridge for at least 6 hours or ovenight.
  • Place ziplock packed kobe beef cube roll  in the preheated rice cooker waterbath in 64°C for medium well done (i’m using my rice cooker with the lid cover on)
  • Let it sit in the waterbath for 1 hour, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sous vide kobe beef  bag from the rice cooker waterbath, set aside until it reach room temperature
  • Chilled it for at least 6 hours or overnight in 4°C fridge
  • Pop the veal sirloin steak out of the ziplock bag, carefully cut it with chilled knives on a chilled cutting board
  • Put the cut chilled kobe beef sous vide in a serving bowl, served with korean chili thread, beand sprout then pour the cold ponzu sauce over it and enjoy your foodgasm!

Homemade Kaffir Lime Ponzu Soy Sauce:

Ingredients
  • 1/2 cup shoyu /soy sauce
  • 1 piece kombu, (about 3 x 5 inches)
  • 6 tablespoons kaffir lemon juice
  • 1/4 cup tablespoon rice vinegar
  • 1/4teaspoon mirin
  • 1/4 tablespoon bonito/katsuiboshi flakes (smoked dried skipjack tuna)
Instructions
  1. Lightly rinse the kombu and place in a small bowl along with the kaffir lemon juice, shoyu, rice vinegar, and mirin. Cover and let sit for at least a few hours, but preferably overnight.
  2. Add the bonito flakes, let sit for a few minutes and strain.
  3. Chilled overnight n the fridge

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Recipe Salt Crusted Roasted Beef (Salted Meringue & Herbs Wrapped Sirloin) and Dealing with Allergic Friedly Gluten Free Snack: Tropikana Slim Alergon Cookies

recipe roasted beef in salt crust baked striploin beef rosemarry thyme sirloin steak oven

 Roasted Beef Sirloinin Wrapped in Salt & Herbs Crust. Herbs marinated beef sirloin roast wrapped in a herbs-salted meringue crust then baked in the oven until the salt crust harden and the meat reached the desireable doneness. This is one simple method with a stunning results; juicy, tender and flavourfull roasted beef.

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Roasted Beef sirloin in salt herbs crust moist tender roasted beef baked striploinThis Salt crust meringue wrapped beef roast is inspired by the ancient Spanish dish Lomo al Trapo or coarse salt wrapped grilled beef tenderloin in a cloth. This version or sirloin or solomillo al trapo using salted whipped egg whites meringues as the insulating agent instead of wet cloth and coarsed salt.

roasted beef salt herbs crust sirloin steak salted meringue baked striploin

Salt crust beef sirloin baked oven roasted thyme rosemarry striploinRoasting beef on salt crust is an ancient technique of cooking that applied by our ancestors. This salt crust using a whipped egg whites meringes instead of salted dough that i’m using for my Salt Crusted Roasted Chicken Ayam Betutu (Balinese Style Spiced Whole Chicken) which is turned out really good. The salted dough crust creating an “oven” inside the oven while i’m roasting it, resulting the most tender and moist roasted chicken i ever had; all the flavour and aromas also preserved, superb!

roasted beef herbs salt crust tender moist sirloin striploin beef oven baked on salt meringueBeef Sirloin baked in salt crust roasted striploin with salt herbs meringueDespite the delicious looking meringues that wrapped the roasted beef sirloin, it’s totally inedible because it’s obviously too salty, hence therefore it’s named salt crust meringues. This is the cheaper version of salt crust because using fine salt instead of tons of coarse salt in common salt crust recipes. For a presentation purpose, i blakened the salt crust meringues with blowtorch further more after it’s popped ot from the oven,

sirloin steak herbs salt crusted roasted beef striploin rosemarry oregano thyme

Making salt crust beef striploin starting by selecting a nice striploin, mine was about  one and half inches thick striploin weighed about 400 grams, you can use bigger chunk of beef too for this recipe for sure. The meat was marinated overnight with herbs; rosemarry, thyme, oregano and bayleaves. Freshly ground black peppercorn, fennel and cumin also lovely too for flavouring the beef. Do not add any salt to your beef because the salted meringue crust is very salty and just perfest to salting the beef.

Searing beef steak blowtorch herbs crust sirloin striploin salt crust beef roast

The beef need to be seared first before rosted in a salt crust. You can use a mad smoking hot sizzling skillet for do the tricks, b ut i’m using the blowtorch instead. You don’t want to cook the meat to the middle section, searing the beef means just want the other layer nicely browned.

Salt Crust Beef Roast sirloin steak in Salt baked sirloin salted eeg white puff meringue

The salt crust consist of one egg white from a very large egg or two (medium size egg) which is mixed with about 1/2 cup salt then whipped until stiff peak. This salted meringues crust is sufficient for about one pound (500 grams) of beef, You can add any  herbs or other flavouring agent too into the salted eringues as a seasoning that give flavour into the beef meat while  roasting it in the oven.  Put the whipped egg in the bottom of the roasting pan as a base, then put the herbs marinated and seared beef sirloin over it, after that apply another salt crust meringues to cover the beef completely  and evenly to sealed the moisture and make an even cooked roasted beef.

Beef Cover salt crust roasted eeg meringues herbs moist sirloin striploin steak caveman ancient lomo el trapo

This is the salted whipped egg wrapped beef sirloin after i compeletely done my job, i’really put myself into it feeling #PicassoWannaBe. Just make sure you didn’t missed a spot of uncovered beef. I also put some black mustard leaves over the salt crusted meringues for a presentation purpose.

Roasted Beef salt crust herbs oven baked sirloin steak rosemarry meringue striploin steakThe salt and herb wrapped beef sirloin then popped into preheated 220 C oven for about 20 minutes for about 400-500 grams of beef roast or until the internal temperature reached desireable doness.Eversince you can use a visual or tactile method for examine the roasted beef doneness, hence using the meat gauge or meat thermometer for do this job. The Internal temparature medium rare roasted  beef with warm pinkish red center & juicy tender texture is about 55–58 °C, 60 -65°C for medium well with firm less pink center and  more than 70°C for well done with firm gray center, but i really recomend the medium rare for the best juicy and tender roasted beef

roasted beef herbs salt crust sirloin rosemarry thyme oregano basil salted meringue oven baked steak

The salt crusted roasted beef is taken out of the oven after the internal temperature reach 58 °C because the internal temperature still increase about 3–5 °C (5–10 °F) after it is removed from an oven.  The salt crusted beef roast meat should be allowed to “rest” for at least 5-10 minutes before being served, which makes the meat easier to carve and its structure firmer and more resistant to deformation; its water-holding capacity also increases and less liquid is lost from the meat during carving to the guess.

baked beef in salt crust roasted sirloin herbs salted crusted striploin

roasted beef sirloin salt crust with red pepper sauce burnt chili pesto

Salt Crust Wrapped Roasted Sirloin with Chili Pepper Sauce

After the salted meringues wrapped roasted beef sirloin for about 10 minutes, the beef can be carved and served with your favourite sauce, mine paired well to my favourite Red pepper and Chili Sauce. i also had several selection of Sauce for Roasted Beef :

  1. Beef Rendang Sauce
  2. Simple Gravy or Brown Sauce
  3. Spicy Romesco Sauce with Grilled Chili Pepper and Pine Nuts
  4. Savoury Chocolate Sauce for Steak, Bbq and Grill
  5. Blue Cheese Butter with Chili Basil Caramelized Shallots
  6. Roasted Garlic Sauce
  7. Creamy Mushrooms Sauce
  8. Roasted Pepper Sauce
  9. Creamy Green Peppercorn Sauce
  10. Spicy Balsamic Vinegar and Shallots Jam
  11. Salsa Verde Sauce
  12. Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

Oven Roasted beef sirloin salt crust herbs striploin steak oven bakedsalt crust beef steak roasted sirloin lomo trapo oven baked striploin with herbs thyme rosemarry

Recipe Herbs Salt Crusted Roast Beef Sirloin:

Ingredients:

  • 2 pound whole Beef Sirloin Roast
  • 1 Tbsp dry rosemarry
  • 1 Tbsp thyme
  • 1/2 Tbsp oregano
  • a sprig of tarragon, finelly chopped
  • 2 Tbsp freshly ground black peppercorn
  • 2 tbsp olive oil
  • 1 tbsp mix Italian herbs *optional

Recipe Salted Meringue (whipped egg white for wrapping the roasted beef)

  • 4 egg white from 4 medium size eggs
  • 1 cup fine salt
  • a pinch of lemon juice/cream of tartar #optional (using for stabilized the meringues)

How to make Salted Meringues for Wrapping the Beef Roast:

  • Mix all ingredients in a mixing bowl
  • Whipped the egg whites with medium speed until stiff peak
  • Fold in the herbs (if you using)

How to Make Salt Crust Wrapped Beef Roast with Salted Meringues:

  • Mix the beef sirloin roast with olive oil, peppercorn and herbs, rub the beef all over , let it marinted for at least 1 hour or overnight in the fridge
  • Take out the sirloin beef roast and let it reach room temperature
  • Seared the beef in all surface with blowtorch or skillet, set aside and let it rest for about 10 minutes
  • Spread some of the salted meringues in the bottom of the pan, about 1 inch thick as a base for the beef roast
  • Put the seared beef sirloin roast over the meringues, then apply the rest of the meringues all over the beef
  • Roast in a preheated oven 220 C until the internal temperature reach 57 C for medium rare (remember the internal temoerature will raised 3-5 C after out of the oven)
  • Let the salt meringues wrapped roasted beef sirloin rest at least 10 minutes before carving to mantain it’s juice
  • Served the salt crust roasted beef sirloin with  your favourite sauce

Now were talking about Alergic, an allergy is an overreaction of the immune system to a substance that’s harmless to most people. But in someone with an allergy, the body’s immune system treats the substance (called an allergen) as an invader and overreacts, causing symptoms that can range from annoying to serious or life threatening. In an attempt to protect the body, the immune system of the allergic person produces antibodies called immunoglobulin E (IgE). Those antibodies then cause mast cells and basophils (allergy cells in the body) to release chemicals (including histamine) into the bloodstream to defend against the allergen “invader”.

alegon biskuit gluten free cookies

Tropicana Slim Alergon Cookies : Gluten Free!!!

alergon cookies biskuit anak alergi autis berkebutuhan khusus non gluten free

Tropicana Slim Alergon Biskuit Gluten Free: Less Calories!!!

The tendency to develop allergies is often hereditary, which means it can be passed down through your genes. However, just because you, your partner, or one of your children might have allergies doesn’t mean that all of your kids will definitely get them, too. And someone usually doesn’t inherit a particular allergy, just the likelihood of having allergies. But a few kids have allergies even if no family member is allergic. And a child who is allergic to one substance is likely to be allergic to others. It’s really painfull to see my niece who suffer from gluten, eeg, peanut and sesame allergy who always be craving for snack that she couldn’t stand for, hence no worried now; Tropicana Slim Alergon Biskuit gluten free cookies!

tropicana slim alergon biskuit gluten free alergi

Allergen Free Healty and Tasty Cookies: Tropicana Slim Alergon Gluten Free Cookies

Tropicana Slim Alergon Biskuit Gluten Free  is Gluten Free, organic and alergen free (nuts & eggs), made of selected best quality ingredients.  Tropicana Slim Alergon Biskuit Gluten Free is free of preservatives and unhealty junk ingredients you don’t even wanna known about. Tropicana Slim Alergon Biskuit Gluten Free packed with flavours and fibers  and save for alergic person even for any children with special need like autism, ADHD and down syndrome who need a gluten free diet. Tropicana Slim Alergon Biskuit Gluten Free also save for elders and imuno compromised person. What i love the most about Tropicana Slim Alergon Biskuit Gluten Free, it’s LESS CALORIES, one single portion of FIVE cookies only  100 Kkal, and it’s also DAMN DELICIOS!!!

Tropikana Slim Alergon Cookies Gluten Free biskuit aman alergi anak autis adhd

Tropicana Slim Alergon Biskuit Gluten Free Displayed on Supermarket

Tropicana Slim Alergon Biskuit Gluten Free available in any supermarket or mini market in your city in Indonesia, but you also can  purchased it online on Nutrimart and the next thing you’ll know that Tropicana Slim Alergon Biskuit Gluten Free delivered to your front door. Tropicana Slim is leading in healthy and less calories food product, you really wanna chech their stuffs, and it’s also taste goo, so you don’t worried sick about your weight while snacking.

micro herbs holy basil growing in window with salad plastic box cookies

Holy Basil Micro Herbs Sprouting in the plastic box of Tropikana Slim Alergon Gluten Free Cookies

The Tropicana Slim Alergon Biskuit Gluten Free cookies plastic box is really handy too. I even grown my holy basil micro herbs on it. Simply poke some holes in the bottom of the box, add dirt and holy basil seed, place it in indirect sunlight spot and watering it every two days, then the next thing you know is your gourmet micro herbs for Michelin Gourmet wannabe food presentation plating will be sprouting in the next 7 days.

Recipe Veal Sirloin Steak Sous Vide with Spicy Beef Rendang Sauce, Mashed Sweet Potato, Taro French Fries, Yam Chips & Sous Vide Carrot

veal striploin steak sous vide calf sirloin young beef steakVeal Sirloin Steak  Sous Vide with Rendang Curry Sauce, Served with Mashed Purple Sweet Potato, Taro French Fries and Sous Vide Carrot. The veal sirloin meat is packed with instant rendang spices paste and then vaccum packed in ziplock, slowly cooked until tender and succulent in a rice cooker pot waterbath in low temperature (around 57-58C) for 45-60 minutes, seared with blowtorch until the outside layer crusted and browned in both surface and then served with rendang gravy  sauce made from the liquid and spices on it’s ziplock bag.

veal striploin sous vide steak rendang sauce calf sirloin young beef recipe slow cooked

seared veal steak sous vide beef rendang sauce carrot mashed purple potato yam fries taro fried chipsVeal is the meat of young cattle (calves), in contrast to the beef from older cattle.  Veal is a gourmet ingredients and more expensive than beef from older cattle simply because it’s delicated and tender. I apreciate veal very much, my first veal recipe on my blog was a classic French dish Veal Teanderloin Escalopes, a thin sliced veal loin, lighly floured and fried with a little bit of butter then cooked with green peppercorn, stock and muchrooms. Because veal is lean or lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce.

veal striploin sous vide steak rendang sauce calf sirloin young beef recipe slow cookedveal sirloin recipe sous vide young beef striploin calfThe veal steak cooked and served with spicy rendang sauce. Beef Rendang Daging Sapi is Indonesian dry curry dish made of cutlet of beef that slowly cooked for several hours in a spicy curry until the spices and the coconut cream darken, dried and caramelized. This is simply why Beef Rendang along with Nasi Goreng (Fried Rice) in one of the most popular Indonesian dish through out the world. CNN even established rendang as number one of from World’s 50 Most Delicious Foods’ list. So today i make beef  steak with rendang sauce, so it’s a sort of fusion of western cooking techniques with Indonesian traditional dish. If you’ve got lazy about making rendang sauce like i did, you can purchased the Indonesian beef rendang spice paste at Amazon, there are several brand, but i really love Kokita brand rendang spice paste. But if you really got the patience, you should made this homemade Authentic Indonesian Beef Rendang Sapice Paste Recipe.

beef steak rendang sauce sous vide sirloin veal striploin calfsous vide beef steak veal sirloin calf striploin spicy rendang curry sauceSous-vide steak is a gourmet restaurant  popular preparation now. Sous vide is French cooking technique, the food sealed in airtight plastic bags in a temperature-controlled water bath 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).

beef steak sous vide spicy curry rendang sauce veal sirloin calf striploinveal striploin sous vide steak spicy curry sauce calves sirloin slow cooked calfThe sous vide veal steak got evenly medium rare pinkish color from edge to edge eventhough i’m using rice cooker waterbath and ziplock bag instead of vaccum machines for making it. Damn i love sous vide cooking technique ! i can imagine if i got the real thing. Eversince i marinated the veal with the instant rendang dry spice paste overnight, the spices penetrated the veal all the way through and it’s taste pretty damn good even eaten itself without the rendang spice paste gravy. The delicate and tender veal beef striploin is marinated and packed with spicy rendang sauce spice paste. The hot and spicy instant rendang sauce blend well into a stunning dish, i can trace the chili, ginger, garlic and shallots, cardamon, caramelized coconut milk and many more spices in the middle of the veal steak once i chew it out. I guess marinating the veal beef with the spices is a very important step for making rendang flavoured beef steak.

veal sous vide steak sirloinveal steak sous vide striploin spicy rendang sauce calf sirloin hot curry mashed yam deep fried taro carrot confitI served the rendang spiced veal steak with crispy deep fried yam or taro french fries. Beside, i also add Mashed Japanese Purple Sweet Potato and sweet potato chips. The baby carrot cooked sous vide method in 90°C waterbath, eversince my rice cooker can’t retain that kind of temperature hence i’m using my beer cooler, just like my previous recipe Sous Vide Eel Fillet.

beef steak rendang sauce sous vide veal striploin calf striploin seared blowtorch taro french friesOnce you’ve purchased instant rendang spice paste, please read the instruction within the package, one sachet (60 grams) used to be seasoned 500 grams beef, so count yourself how much to season and marinade your beef steak. Watch the ammount of salt you’ve add to seasoned the veal steak because the rendang spice paste is quite salty. I marinade the veal sirloin steak ovenight in the fridge by putting it in a ziplock bag and then vaccum sealed it by submerging the ziplock bag in the water partially and then sealed it once the air is completely pushed out of the bag. I’m not adding any butter or oil into the beef steak because the instant rendang spice paste is already contain coconut cream.veal sirloin steak sous vide calves striploin calf rendang sauce indonesian curry beef steak slow cookedAs usual, i’m using my old rice cooker for sous vide this veal sirloin steak for about 1 hour in 57°C. Rice cooker is a very cheap consistance tools to mantain the waterbath temperature. 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 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.

blowtorch searing beef steak veal sirloin calf striploin rendang sauce steakRight after i sous vide the rendang spice marinated veal for 1 hour in 57°C  rice cooker waterbath, i take it out of the ziplock bag, drained a little bit and then seared it with blowtorch until the outside layer in both surface is slighly charred and browned.

veal steak sous vide sirkoinSorry guys, i had to make this teasing photograph of veal steak first cut, it’s evenly medium rare from edge to edge with delicious and charred outside layer and also very thin overcooked gray band mess. The veal steak is beautifully pink and very juicy eversince sous vide method is slow cooking process which the best wat to retain the moisture within the steak. Almost none of the moistutre loss during the sous vide method, there’s only flavour exchanced inside the vaccum packed ziplock bag.

striploin steak sous vide veal sirloin calf pan seared blowtorch

veal striploin steak sous vide beef rendang sauce calf striploinRecipe Veal Sirloin Steak Sous Vide with Rendang Spice Paste Gravy Sauce:

Sous Vide Veal Steak Recipe :

  • 1 Pounds (1/2 kg) veal sirloin steak (about 2 piece steak 250 grams each)
  • Salt and pepper to taste*optional, (you may not using any salt if the rendang spice paste is quite salty)
  • 1 Sachet Instant Rendang Spice Paste (about 60 grams), this is the Homemade Rendang Daging Spice Paste Recipe
  • 2 tbsp butter*optional
  • Ziplock plastic bag

For Serving: Sous Vide Carrot, Mashed Japanese Purple Sweet Potato, Deep FriedTaro French Fries

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

  • Season the veal striploin steak generously with rendang spice paste.
  • Put the veal steak in the ziplock bag, (if using add the butter into the bag)
  • 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, let it sit in the fridge for at least 6 hours or ovenight.
  • Place ziplock packed rendang seasoned beef sirloin veal steak  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 1 hour, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sous vide veal sirloin steak bag from the rice cooker waterbath, set aside until it reach room temperature
  • Pop the veal sirloin steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
  • Sear the sous vide veal sirloin steak until perfectly browned and charred using blow torch flames, let it rest for at least 5 minutes before served
  • Served the rendang spices marinated veal sous vide steak with taro fries, sous vide carrot, mashed purple sweet potato and chips

Recipe Veal Rendang Gravy  Sauce:

  • 1 tea spoonfull  all purpose flour
  • All the liquid and remaining rendang spice paste in the sous vide ziplock bag
  • 2 tbsp butter
  • about 1 cup  veal/beef stock

How to Make Veal Brown Sauce or Gravy:

  • 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 temperature then add the liquid and remaining rendang spice paste
  • Stir it completely until no lump on it, bring it to boil and turn off the heat

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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

pan fried venison steak sous vide brown sauce reindeer wild game deer meat slow cooked

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.

recipe deer steak sousvide venison reindeer meat brown sauce micro herbs edoble flower

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).

venison steak sous vide wild deer meat 24 hours reindeer steak game meat recipe steak

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

venison steak brown sauce sous vide deer meat tender moist

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.

venison reindeer meat sous vide venison 24 hours meat slowcooked

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.

recipe venison steak sousvide tender deer meat sous vide slow cookedgame sambar deer

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 venison steak 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.

beef brisket tender recipe slow cooked beef sousvide rice cooker ziplock beef belly romesco roasted red peper sauce pine nuts tomato roasted tomato

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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