1000 g beef cuvette
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 Tank
I am an angler in Scandinavia
Recipe No. 108
Procedure without liability: The successful experiment with a loin of veal - see above - should be tested with beef cuvette of 1000 g that I found on sales for 68.00 kr. According recipes online, such an "guy" must have 12 hours at 54 °C.
Clean 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 05:00 (54 °C), and the meat is put in. Exactly 17:00 - that is 12 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 think to reduce undesirable surface bacteria in this way.
There was a big difference in the tenderness of the two pieces of meat, loin of veal was 100% tender, but beef cuvette was less tender - only 50% - if one can measure the tenderness in this way. About this difference lies in the quality of meat, or whether beef cuvette must have 16 hours is uncertain. I will try next time, I bought two beef cuvette.