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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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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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.

slow cooked beef shank recipe thin slice cold appetizer beef shin soy sauce chinese stylerecipe braised beef shin soy sauce sliced beef shank cold appetizer chili szechuan peppercorn recipe

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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Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Spicy Harissa Herbs, Red Potato and Chayote

slow roasted goat leg harissa spicy herbs potato baby goat cabrito kid hot chili pepper roast goat

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and  Herbs, Red Potato, Chayote and Whole Bulb of Garlic. The baby goat or cabrito leg rubbed and marinated overnight with spicy Middle Eastern harissa chili paste, rosemarry, thyme and a little bit of Indian garam masala powder until the spices penetrated well into the meat.  The marinated mutton leg then slowly roasted in the low temperature oven until all the succulent meat breakdown and easily to separate with fork. This is not my first low temperature slow roasted cooking, i’ve made Slow Roasted Beef Ribs with Garam Masala Recipe using a cheap and lean beef ribs then turn it into a very hearthy and lovely tender meat.

roasted baby goat leg harissa spicy herbs cabrito kid potato

Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

roasted goat leg recipe harissa potato spicy herbs rosemarry thyme baked kid goat

Baby Goat Leg, Cabrito, Kid Mutton with Cubed Red Potato

I’m using baby goat leg on this recipe, baby or young goat also called cabrito, capretto, or kid. The 3 months old baby goat is milk-fed which had a very mild gamey flavour with tender, succulent and also flavourfull meat. In Indonesia, we used to called baby goat as kambing batibul, batibul stand for bawah tiga bulan or literrary translated as under three months old goat. The bone-in baby goat leg  weight is about 1 1/2 pounds, it’s quite tiny lil leg, but i guess it’s good enough to served two hungry tummy or maybe three anorexic diet chicks, infact i can enjoy it myself for dinner. The harissa and herbs marinated roasted kid goat accompanied with cubed red potato and chayote.

slow roasted goat leg tender meat harissa spicy herbs rosemarry thyme baby goat kid cabrito recipe oven roast

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

goat leg harissa slow roasted oven potato herbs rosemarry thyme garlic oven roast cabrito kid baby mutton

10 Hours Slow Roasted Baby Goat Leg with Harissa and Herbs

Making oven roasted baby goat leg is so easy. Cabrito or baby goat had a pale pinkish color meat with a mild gamey aromas. Roasting or grilling baby goat is a little bit tricky, i’ve been told that baby goat is more easily throughly cooked due to high water content and low fat content. So, the baby goat or cabrito is a healthy choice of red meat, but the low ratio of fat within the meat made the baby goat leg  easily dry out in high heat cooking technique. That’s why you need to kept attention on temperature when dealing with baby goat meat. The best way to cooking the young goat is slow cooking in low temperature for very long period. Properly cooked baby goat leg could be turn out into a very tender and juicy meat.

slow roasted goat leg 10 hours spicy harissa herbs rubbed goat kid cabrito young mutton leg oven braised

Slow Oven Roasted Cabrito Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

roasted baby goat leg cabrito kid spicy harissa herbs rosemarry thyme potato

Slow Oven Roasted Baby Goat Kid Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

This is my first baby goat recipe and i guess i really like it. I already cooked baby lamb leg before and made it into Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa). Baby goat and baby lamb meat is actually quite similliar, but i prefer baby goat because it’s more flavoursome and moist than baby lamb meat.

slow roasted goat leg shank harissa recipe potato rosemarry and garlic

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

The baby goat leag is marinated with spicy harissa and herbs overnight. Harissa is roasted hot chili pepper paste that bleanded with spices and herbs such as garlic paste, coriander seed,cumin and caraway and cooked in vegetable oil. Harissa is a very popular spices and condiments in Middle Eastern (especially Tunisia). You can find it in Middle Eastern groceries store and sometimes in Indian supermarket too, but if you want to made harissa from scratch you can find the easyand simple  recipe here

tender slow roasted goat leg harissa spicy herbs moist meat

Tender, Sccculent and Moist Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

The harissa and herbs marinated baby goat or cabrito leg seared with a little bit of oil until browned and charred. The remaining harissa spices that stick in the botton of the pan then glazed and scrapped with a litle bit of white wine. The lamb leg than laid in a roasting pan with a bulb of garlic, cubed red potato and chayote, then i poured the deglazed white wine juice and arranged some halved green cayenne pepper over the goat and vegetables. The roasting pan then covered with heavy duty alumunium foil to locked out the moisture. The harissa and herbs marinated baby lamb leg with potato and chayote then roasted for 10 hours in a 120°C oven. After the goat leg slowly roasted for 10 hours, the alumunium foil dicarded and let it roasted uncovered in 250°C for about 20-30 minutes. This is how you slow cooked baby goat or cabrito correctly.

oven roasted goat leg harissa recipe kid cabrito baby goat leg tender meat moist spicy chili rubbed herbs rosemarry paprika

Melt in Mouth Tender Roasted Baby Goat Leg with Spicy Harissa and Herbs

What would you expecting from a 10 hours roasted mild gamey young baby goat or cabrito until melting in mouth tender with spicy and hot roasted chili pepper harissa spice ? it’s simply DAMN DELICIOUS. I even guess it’s a great option for ladies who didn’t like too strong goat flavour and aromas.

harissa marinated goat leg oven roasted recipe mutton chili pepper

Tender Harissa Marinated Roasted Baby Goat Leg

recipe slow roasted baby goat leg kid cabrito tender meat moist spicy herbs harissa potato oven roasted rosemarry

Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs for 10 Hours in 120°C Oven

I’m a very mutton person, i mean i can’t kept my mental balance unless i had one portion of mutton every single week. here some of my favourite mutton (lamb and goat) recipes;

recipe roasted goat leg kid cabrito tender spicy harissa baked oven potato rosemarry

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote:

Ingredients:

  • 1 baby goat leg or cabrito or kid mutton  (about 1 1/2- 2 pounds)
  • 2 tbsp  harissa (Middle East spicy roasted chili pepper paste)
  • 1 tbsp mix herbs (rosemarry, thyme, oregano and basil)
  • 1 tsp Homemade Garam Masala Spice
  • 6 green cayenne chili pepper, halved
  • 2 tbsp vegetable oil for searing
  • 1 chayote, peeled, cubed
  • salt and pepper to taste
  • 1/2 cup white wine (or stock) for deglazing

How to Slow Roasted baby Goat leg with Harissa and Herbs:

  • Coat the baby goat leg generously with the harissa, herbs, salt and pepper on both sides. Place the leg in a shallow bowl pan and refrigerate overnight.

seared goat leg recipe harissa spicy roast cabrito baby goat kid

  • Take out the harissa and herbs marinated baby goat or kid leg from the fridge and bring it to room temperature, heat up the vegetable oil in a pan and sear the goat leg until browned and charred, set aside

white wine braised goat leg recipe harissa spicy baby cabrito kid

  • Pour the white wine to deglaze the remaining harissa spice and scrapped off the sticking part from the bottom of the pan, simmer until the moisture evaporated and let it simmer into half ammount

slow roasted goat recipe harissa herbs rosemarry oven baked lamb 10 hours

  • Arrange the harissa marinated baby goat or cabrito leg in the middle of the roasting pan and put the potato, bulb of garlic and chayote surround it, seasoned with salt and pepper, pour the reduced white wine and then put the halved green cayenned pepper all over the meat and vegetables

slow oven roasted goat leg recipe harissa spicy herbs cabrito baby mutton leg

  • Cover the roasting pan with heavy duty alumunium foi and roasted it for about 10  hours in 120°C preheated oven.
  • Discard the alumunium foil then increased the heat to 250°C for about 20-30 minutes
  • Baste the baby goat leg meat with the dripping juices every 10 minutes
  • Let the harissa marinated baby goat leg rest for about 10 minutes before carving into it.

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Resep Sup Konro Bakar Iga Sapi Khas Makassar (Indonesian Spicy Beef Ribs Soup, Barbequed with Peanut Sauce)

resep konro sop iga sapi khas makassar beef ribs soup

Sup Konro Iga Sapi Masakan Khas Makassar

Resep Sup Konro Masakan Khas Makassar. Sup Konro derived from the Indonesian word sup means  soup  and  konro means ribs in Buginese languange. Sup konro is  Indonesian spicy beef rib soup originally from Buginese cuisine, Makassar of South Sulawesi. Sup konro made with quartered whole meaty beef ribs and served within the long ribs bone bent outward from the broth.   The konro soup is spicy, rich, creamy with blackish-brown  color.

resep sup konro iga sapi karebosi makassar beef ribs peanut sauce

Sup Konro Spicy Beef Ribs with Peanut Soup

Resep bumbu  halus sup konro  or spice paste of kondro soup contain garlic, red shallots and red chilies pepper. The  blackish  color broth derived from Kkuwak or keluak (Pangium edule). Keluak or black nut is a common ingrediets to give a nutty and creamy flavour in Indonesian cuicine, just like my Resep gabus Pucung (Spicy Stewed Snake Head Fish with Keluak). Keluak or back nut used to be soaked first in a cold tab water to soften it before mmashed within other spices. The spicy and strong-tasting soup is made from a mixture of various spices, especially toasted coriander, nutmeg, cloves and white peppercorn.

beef ribs soup peanut resep sup konro masakan makassar sop iga sapi kacang tanah

Sop Konro Iga Sapi

Cara membuat sup konro or how to make spicy beef ribs with peanut soup is easy. Select the fresh beef ribs and ask the butcher to cut the whole beef ribs into quarter because  a single portion of sup konro contain two long meaty beef ribs.  The beef ribs boiled with tab water for about 30 minutes until half done, meanwhile the spice paste sauteed until caramelized and fragrant. The sup konro spice paste and other herbs then added into the soup and the heat turned down into simmer for another 30 minutes. The boiled peanut pasted then added into the sop konro and the soup boiled until tender for about 15 minutes. Sop konro usually served with chopped scallion, chilli sambal and drizzled with lime juice. Sup konro usually eaten either with burasa (soft and grainy rice cake) or bite size ketupat (dense rice cake).

resep konro sup makassar iga sapi kuah sop kacang tanah

Sup Konro Iga Sapi Khas Makassar

Sup konro got a creamy color from the addition of peanut within the broth. The spicy beef ribs soup within peanut on it’s broth bring a special nutty and creamy flavour;  similiar with coconut milk in thin curry soup. The peanut usually boiled and then mashed into paste priorly added into sup konro broth that already boiled with spice paste.

resep konro bakar iga sapi karebosi barbequed beef ribs peanut sauce

Konro Bakar Saus Kacang 

Authentic and originally sup konro served as spicy rich soup, however today the innovative  version of konro is the grilled or barbequed konro. Konro bakar or barbequed konro is actually a derivatived recipe pf konro; the beef ribs drained from the soup then glazed with special peanut barbeque sauce and then grilled over charcoal grill. The konro bakar or barbequed beef ribs then served with peanut sauce, chili sambal and the konro broth in another bowl.

resep sop konro bakar masakan makassar bugis sulawesi selatan iga sapi bakar bumbu kacang

Konro Bakar & Saus kacang

resep iga bakar konro karebosi makassar saus kacang

Peanut Sauce Glazed Barbequed Beef Ribs

The peanut barbeque sauce for glazing the grilled beef ribs or konro bakar is similiar with  satay sauce.  Konro bakar saus kacang got a slighly different taste within the satay sauce because the peanut sauce for the grilled beef ribs din’t contain any kecap manis or Indonesian sweet soy sauce and kencur (Sand ginger or Kaempferia galanga). The peanut sauce  for konro bakar also contain more cillies and  less palm sugar.

recipe konro bakar iga sapi barbeque kacang grilled ribs with peanut butter sauce

Tender Barbequed Bone-in Ribeye with Spicy peanut Sauce, Damn Delicious !!!

Barbequed bone-in beef ribeye is meaty and tender or konro iga sapi bakar with a hint of smokey aromas, even i just grilled it over my gas stove. I guess my barbequed beef ribs or konro bakar got more intense flavour if i grilled it over charcoal flame. Konro bakar or grilled beef ribs with spicy peanut sauce is one of my favourite dish. I’m using bone-in beef ribeye for making konro bakar,it’s obvious the result is stunning!

resep sup konro karebosi iga sapi sulawesi selatan makassar sup sapi kacang tanah

Resep Sop Konro Iga Sapi Khas Makassar

Resep Sop Konro Iga Sapi Khas Makassar (Spicy Indonesian Beef Ribs Soup with Peanut)  :

Ingredients :

  • 3 kg meaty beef ribs  or 2 long bone-in beef ribeye (1/2 iga sapi utuh dibagi 2)
  • 6 L air  (water)
  • 3 sdm minyak goreng untuk menumis (vegetable oil for stir frying()
  • 6 lembar daun jeruk (kaffir lime leaves)
  • 4 sereh, memarkan  (lemongrass, bruised)
  • 3 cm  lengkuas, memarkan(galagal,bruised)
  • 2 lembar daun salam (Indonesian bay leaves)
  • 5 cm kayu manis  (cinnamon)
  • 50 g kacang tanah mentah, rebus dan haluskan (raw peanut, boiled andmashed)
  • salt for taste

Resep Bumbu Halus Sup Konro (Spice Paste):

  • 12 butir  bawang merah (red shallots)
  • 12 buah cabai merah besar (red chili pepper)
  • 8 siung bawang putih (garlic)
  • 2 buah keluak, rendam dalam air (black nut, soaked in water)
  • 2 1/2 sdm ketumbar (tbsp corriander)
  • 1 sdt lada (tsp white peppercorn)
  • 1 sdt cengkih (tsp cloves)
  • 1 buah pala (whole nutmeg)

Resep Bahan Pelengkap Sop Konro (Garnish):

  1. Bawang daun, iris halus (Chopped scallion)
  2. Jeruk nipis (limes wedges)
  3. Chili Sambal

Cara Membuat Sop Konro Iga Sapi:

  1. Rebus iga di dalam air, masak hingga setengah matang.
  2. Di tempat terpisah, panaskan minyak di atas wajan. Gunakan api sedang, tumis bumbu halus hingga harum.
  3. Tambahkan daun jeruk, serai, lengkuas, daun salam, dan kayu manis, tumis sekitar 5 menit
  4. Masukkan bumbu yang telah ditumis ke dalam rebusan iga.
  5. Kecilkan api dan masukkan kacang tanah rebus yang telah dihaluskan, rebus sampai iga sapi empuk
  6. Sajikan dengan taburan bawang daun,  air jeruk nipis, dan sambal.

How to make Spicy Beef Ribs with Peanut Soup:

  1. Boil the bone-in beef ribeye for about 30 minutes until the beef ribs half done
  2. Meanwhile, saute the spice pate with medium high heat until fragrance
  3. Add the lemongrass, galagal, bay leaves and cinnamon stick, saute another 5 minutes
  4. Put the sauteed spice paste into the boiled ribs
  5. Lower the heat then add the mashed boiled peanut and simmer until the beef ribs is tender
  6. Served the konro soup with chopped scallion, lime wedges and chili sambal.
konro bakar resep iga bakar karebosi saus kacang grilled beef ribs with peanut sauce barbeque

Resep Konro Bakar Bumbu Kacang

Resep Konro Bakar Bumbu Kacang (Barbequed Beef Ribs with Peanut Sauce):

Ingredients:

  • Cooked ribs or sop konro matang
  • peanut sauce
  • Butter or margarine

Resep Bumbu Kacang (Peanut Sauce):

  • 2 tbsp vegetable oil
  • 200 gr peanuts, deep fried, drained
  • 6 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 tsp dry shrimp paste (terasi)
  • 6 red chilli pepper, chopped
  • 1 tbsp palm sugar
  • 1 tsp tamarind paste
  • 1 tbsp dark soy sauce
  • 2 cup water
  • salt n pepper to taste

How to make Indonesian peanut sauce :

  • Heat up the vegetable oil, saute shallot, garlic, chilli and dry shrip paste until slighly browned.
  • Process peanut and the sauteed ingredient into a  paste( don’t over do this, a little peanut chunck is taste great)
  • Heat up the peanut paste in a heavy bottom sauce pan, bring to boil
  • Reduce the heat and simmer until the peanut sauce  thicken.

Cara Membuat Konro Bakar:

  • Tiriskan daging iga dari sop konro, sisihkan
  • Oleskan bubmbu kacang dan margarin
  • Bakar diatas bara api sampai iga sapi konro bakar sedikit kering
recipe barbequed ribeye bone-in peanut sauce grilled whole beef ribs ribeye

Grilled Bone-in Ribeye Beef Glazed with Peanut Sauce

How to Make Barbequed Bone-in Ribeye with Peanut Sauce:

  • Drain the beef from the broth, set aside
  • Drizzle and glaze the cooked bone-in beef ribeye with the peanut sauce
  • Grill the bone-in beef ribeye until the peanut sauce slightly charred and the meat smokey.

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Coffee & Chili Crusted Dry Aged Beef Ribeye Steak with Savoury Chocolate Sauce

coffee chilli crusted steak rubbed pan fried ribeye

Coffee Chili Crusted Steak with Savoury Chocolate Sauce

Recipe Coffee and Chili Rubbed Steak with Savoury Chocolate Sauce.  Can you imagine coffee and chocolate flavour paired with beef steak ? sounds odd, but i guess you should try it first then made your own verdict. This post is the answer for the challenge from one of my fellow colleagues. She ask me to made a delicious steak with a US choice a.k.a cheap steak eversince she only know that most of my beef steak recipe made of US Prime Beef or Japanese Wagyu Beef. Well, actually i already made dry aging tenderloin from a local beef and cook it into Dry Aged Tenderloin Steak with Spicy Blue Cheese, Chili, Basil and Caramelized Onion Butter. Eversince she’s favourite cut of beef is ribeye, i made this recipe with it.

recipe coffee chili steak rubbed ribeye crusted savoury chocolate sauce beef

Recipe Chili and Coffee Rubbed Ribeye Steak with Savoury Chocolate Sauce

perfect medium rare ribeye steak coffee and chilli crusted savoury dark chocolate sauce

Medium Rare Perfectly Seared Coffee and Chili Rubbed Dry Aged Ribeye Steak

The coffee rubbed steak didn’t taste bitter at all, that’s for damn sure ! Since it was my first hesitation once i read my fellow friend post Coffee Crusted Steak Recipe, i guess i’ll probably regret if i didn’t gi it a shoots then. The acid content on the coffee works as a natural tenderizer for the steak, it also infused a pleasant coffee aromas and tangy flavour into it.  To accompany my chili and coffee rubbed ribeye steak, i paired it with savoury chocolate sauce.

coffee chili rubbed stek beef ribeye savoury chocolate sauce recipe

Coffee & Chili Crusted Dry Aged Beef Steak with Savoury Chocolate Sauce

recipe perfect ribeye steak coffee chilli rub crust savoury chocolate sauce

Recipe Perfectly Seared Coffee and Chili Crusted Fridge Dry Aged Beef Ribeye, No One Recognize It’s From Cheap Piece of Steak!

The perfect ribeye steak must be fullfilled my check list. The texture of perfect steak must be tender and bounchy with slighy chewy once you had your first bite. The meat must be moist  and juicy on the inside while the outside of the beef charred and seared to lock out the beef juice. The perfect medium rare steak got a deep red color and the grey area is less than 3 mm from the edge.  Perfecly medium rare steak just cooked until the marbled fat within the flesh renderred and melted in the mouth. The perfect beef steak must have intense and deep beefy flavour too, can i had this all perfect steak requirements from the supermarket cheap individual  steak ?

recipe coffee chili steak rubbed ribeye crusted savoury chocolate sauce beef

Perfect Coffee and Chili Rubbed Ribeye Steak with Savoury Dark Chocolate Sauce

The real question is can i made the perfect ribeye steak with a regular or cheap US choice cut of steak. Now the pressure point, my friend is quite a cheap lady, but she wanted something taste fancy on her plate without paying quite an effort and cost for it. Well, i guess my refrigerator dry aging is the answer to had a delicious steak from a cheap ribeye steak. Unfortunately, my previously Dry Aging Beef Tenderloin in The Home Refrigerator recipe takes 14 days to change a relatively cheap local beef tenderloin into a prime steak house quality tenderloin steak taste a like. Commercially dry beef aging is the whole cut of beef placed in a controlling enviroment in 1– 4°C (33 – 39°F) temperature, and 80–85% relative humidity and some air velocity. It works with my cheap whole tenderloin beef, but would it works with individual steak cut regular ribeye? Can i dry aging individual steak cut in my fridge ? Seriouseats say No, but i said YES!!! i tried it myself. The princip of this home refrigerator dry aging individual steak is to let some moistures evaporated from the steak for consentrate the flavour without completely drying it off and let the microbial organism and natural enzyms works jut enought to break down the meat collagen and tenderize the beef  without further rotten it.

how to dry aging beef ribeye steak in refrigerator perfect steak coffee crust

How to Dry Aging Individual Beef Steak in The Fridge

How to dry aging the individual steak (about 1-2 inches thickness with 300-500 grams weight beef steak) in the fridge is done by placing the unwrapped sliced steak above metal wire rack and left it undisturbed for commonly 2 days in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Unfortunately this procedure didn”t change much of the beef flavour and the texture instead slighly drying and consentrate the beef flavour. Simply by adjusting the refrigerator temperature from ideal to 6-10°C (42 – 50°F) by rotate the temperature console in the refrigerator until without changing the humidity setting.

This temperature allow the decomposition microbial bacteria and fungi and also the natural enzymes works better. To make sure the air circulating well surround the beef,  i let it sit in the middle fridge rack for itself. To observed your refrigerator temperature is ight, put digital thermometer and abandoned it 50 minutes inside the fridge (just where you place your beef) then adjust the console until your ideal 8°C termperature is reached. Never set higher temperature than 10°C because the beef will be spoilage due to excessive microbial growth. The beef  collagen break down process by the friendly microbial organism ideally take only 2-3 day , at this period some of the steak cut beef ribeye moisture evaporated and made the flavour consentrated while the collagen is break down but not yet spoilaged.

Dry Aged Beef Ribeye Individual Steak in 8°C Refrigerator and Relative Dry Humidity for 3 Days

Dry Aged Beef Ribeye Individual Steak in 8°C Refrigerator and Relative Dry Humidity for 3 Days

This is how individual ribeye steak look a like after dry aged 3 days in the home refrigerator in about 6-10°C (42 – 50°F) temperature with a relatively dry humidity.  The fridge dry aged ribeye steak outer layer turn into waxy and firmer texture when you touch it. The dry aged beef got a dark red color. Strong beefy aromas comes from the dry aged beef  once you smells it. No need to trimmed off the  waxy outer layer layer, because it’s quite thin and yet still edible without any slime, mold or bizzare smells on it’s surface, so i can tell you this steak is still good to eat.

I even try to prolonged dry aged another individual steak in the 6-10°C (42 – 50°F) fridge for 4 and 5 days and it turn into a bizzare and unpleasing smells once it cooked even there’s no trace of mold on it. Prolonged periode (more than 5 days) of dry aging using individual steak cut beef  made the steak outer layer unedible thought and dry, unless the microbial organisms rotten and molded the steak, the remaining edible meat is too thin after the unedible layer trimmed off.

recipe coffee chili rubbed steak beef  ribeye cofee crusted

Coffee and Chili Rubs For Beef Steak Ingredients

The coffee and chili crusted seasoning for the beef steak made of ground coffee, smoked paprika powder, dry chili flakes, freshly ground black peppercorn and Homemade Garam Masala Powder. I also add some brown sugar and salt on the coffee rub mixture to season and marinade the beef steak for at least 45 minutes prior to cooking. I’m using  genuine Indonesian civet cofee for this steak recipe, it has very pleasant tangy fruity body and it goes well to seasoned my Grilled Pork Belly with Coffee Glaze Recipe. The chili flakes, garam masala, black peppercorn and smoked paprika made complex flavour of spicy, coffee, peppery, hot and smokey for the beef steak.

coffee chili beef steak recipe civet coffee rubbed marinated ribeye dry aged

Coffee and Chili Marinated Beef Ribeye Steak

The ribeye steak rubbed goodly with the civet coffee powder, chili flakes, smoked paprika powder, brown sugar and salt mixture and then drizzled with olive oil. The dry aged ribeye steak then left in the room temperature for at least 45 minutes prior to cooking. The salt driven out the moisture from the beef and made the salt dissolved and infused the dripping with the coffee crust mixture. The dripping  then penetrated again into the meat after 1 hours marinated. The osmosis process infused the tangy civet coffee flavour, spicy chili, garam masala and black peppercorn alongside with smokey paprika powder, just perfect to seasoned my dry aged ribeye steak.

coffee chili ribeye steak rubbed crust with savoury dark chocolate sauce

Perfectly Seared Coffee and Chili Crusted Beef Ribeye with Savoury Dark Chocolate Sauce

How to perfectly seared the ribeye steak util the steak outer layer charred and middle cooked it into medium rare. I like to  use Heston Blumenthal method, but i guess the  the coffee and chilli rubs gonna be burned in seconds, so i wipe out the marinade a little bit. After i heat the cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking. Never forget to turn off your smoke alarm before you cooking the steak and luckily i don’t have one. You can use your stopwatch for countdown, but i’m using my mind as i used to be countdown the time for composite dental filling light cure. I put the steak on the pan and allow it to cook for 15 seconds then turn it over every 15 seconds until the middle temperature reach 130 to 135 F. (55 to 57  C.)

recipe savoury chocolate sauce recipe for beef steak coffee chili rubbed ribeye

Savoury Chocolate Sauce with Bacon, Chili Flakes, Caramelized Onion and Shallots

recipe savoury chocolate sauce steak beef ribeye coffee chilli rubbed marinade

Savoury Chocolate Sauce with Dry Aged Beef Ribeye Steak

The recipe of savoury chocolate sauce for beef steak is quite simple too. First you should know that dark chocolate is more preferred because milk chocolate or over-swetened chocolate turn into funny taste sauce. I’m using 70 percent cocoa dark chocolate block (Gourmet chocolate, yes this is pricey! just don’t let my friend know about it). To add the savoury taste to the bitter sweet dark chocolate, i add salted butter and finely chopped bacon for it. Beside,  some caramelized onion, shallots and garlic add to complexion of sweet  flavour and the last ingredients is too obvious for my Indonesian licking, chili flakes!  Hot and spicy made everything taste even better.

recipe ribeye steak coffee chili crusted with savoury chocolate sauce

Recipe Coffee and Chili Crusted Steak with Dry Aged Ribeye Beef

Recipe Coffee and Chili Crusted Steak with Dry Aged Ribeye Beef:

Ingredients:

  • 2 @300 gr ribeye steak with 1.5 inches thickness (dry aged in relatively dry 8°C refrigerator for 3 days)
  • 2 tbsp melted butter
  • 2 tbsp olive oil

Recipe Coffee and Chili Rubs for Marinating  Beef Steak:

  • 2 tablespoons ground civet coffee
  • 1 tablespoon chili flakes
  • 1 tablespoon smoked paprika powder
  • 1 tablespoon ground black peppercorn
  • 1/2 teaspoon Homemade Garam Masala powder
  • 1/2 teaspoon dark brown sugar
  • Salt to taste
  • olive oil for drizzling

How to Make Coffee and Chili Rubbed Dry Aged Beef Ribeye Steak Recipe:

  • Unwrap your ribeye steak and pat dry, put it above wire rack in the middle of your fridge rack
  • Set  the refrigeraor in a “dry mode” and adjust the temperature console until the refrigerator temperature between 6-10°C (42 – 50°F)
  • Let the steak dry aging  and sit undisturbed for 2 days (prevent to open the door since the temperature will fluctuated)
  • Take the steaks out of the fridge for a couple of hours and reach the room temperature prior to cooking
  • Rub all the dry aged ribeye steak with the coffee and chilli rub mixture
  • let the cofee and chili rub marinade the steak for about 1 hour
  • Heat up your skillet until as hot as possible
  • Set your stopwatch to countdown the time
  • Scrap off some of the coffee and chili rubs mixture from the beef steak surface just before cooking
  • Just before searing, pour the  olive oil and melted butter to the pan
  • Put the coffee and chili marinated ribeye steak to the pan and cook it for 15 seconds.
  • Flip the steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 2 minutes
  • Check the dry aged wagyu beef steak doneness (medium rare is preferred) with meat thermometer until reached about 55°C and let it rest for at least 5 minutes
  • Served the Coffee and Chili Crusted Ribeye Steak with Savoury Chocolate Sauce

savoury chocolate sauce recipe steak ribeye coffee chili crusted beef

Recipe Savoury Chocolate Sauce:

Ingredients:

  • 100 grams 70% Cocoa Dark Chocolate Block
  • 50 gr Bacon or prosciutto, finely chopped
  • 1/2 cup Worchestershire Sauce
  • 1/2 cup Superior Beef Stock or Broth
  • 1 medium size Onion, finely chopped
  • 3 cloves Garlic, finely chopped
  • 1 Shallots finely chopped
  • 1 tbsp Chili Flakes
  • 2 tbsp Salted butter
  • Salt and Pepepr to taste
  • 1 tbsp Olive Oil

Hor to Make Savoury Chocolate Sauce Recipe:

  • Heat the olive oi and butter in the sauce pan
  • Add the onion, shallots and garlic, saute until browned and caramelized
  • Add the bacon and saute until the fat renderred then add the chili flakes
  • Pour the broth and worchested sauce, then put the dark chocolate sauce
  • Bring to boil and simmer until thicken
  • Served the Savoury Chocolate Sauce with Coffee and ChiliCrusted Dry Aged Beef Ribeye Steak

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