800 g loin of veal
1 tbsp. sea salt
1 tbsp. whole black pepper
1 tbsp. whole allspice
1 tbsp. whole coriander
1 tbsp. thyme
Blend together with coarse sea salt
Vacuum packages with grooved bags
Sous vide bath
I am an angler in Scandinavia
Recipe No. 107
First, some facts: Let it be said at once, meat preparations "under a vacuum" = "Sous Vide" is a great mouthful to put teeth in. The meat is so tender that you can chew it between the eyebrows. However, it takes some time, between 6 hours and 12 hours is not uncommon for 1 kg of beef at 55 °C. Moreover, it also requires expensive equipment to cook the meat. You will need a vacuum packages with accessories as well as a "Sous Vide Tank" at least 10 liters. I bought a vacuum packages in Sweden at a reasonable price, so I decided that my winter project would be a "Sous Vide Tank". Later I have seen deals on these to 1,500.00 DKK, but they were all only 8 liters. It can go for a roast rump of 1 kg, but how accurately it keeps the temperature is uncertain. I would refer to my homemade Sous Vide Tank for long cooking meat, you can even read more, and judge if this is something for you.
Procedure without liability: I am a novice in terms of Sous Vide cooking, so I only go with the successful recipes that I have made. "Buy 3 and pay only for the most expensive" - it was a slogan in Brugsen up for Christmas for 3 culotte roast. So it was my choice for the first experiment.
Clean the roast for tendons, but let the fat be on. Give the meat a frying crust on all sides in hot oil, max. 1 minute on each side. To 1 kg of meat used above mixture of salt / spices. Rub it well into the meat after it is browned. Place the meat in the vacuum bag and suck the air out. Place the bag in the refrigerator overnight. The next day the Sous Vide tank is ready at 10.00 (55 °C), and the meat is placed in the tank. Exactly 17.00 - that is seven hours after - take the meat up. Is then placed under a hot grill for 10 to 15 minutes. The meat can be cut immediately afterwards, and you get a piece of meat as shown in the picture above. Note: Some cooks give first a rose crust after the meat has been in "Hot Tub". You can of course decide for yourselves. I do it before, because of health reasons. I mean to reduce undesirable surface bacteria in this way.
For all Sous Vide recipes I will only come up with the recipe for cooking of the meat / fish. The accessories you'll find out for yourself.