Beef ala Sous (Steba DD1 Eco)

Category: Meat dishes
Beef ala Sous (Steba DD1 Eco)

Ingredients

Beef hip 350 g
Ground black pepper 1/2 tsp
Provencal herbs 1 tsp
Salt 1 tbsp
Sugar 1/2 tsp
Pepper mix 1 tsp
Small green apple 1 PC
Parsley 1 branch
Garlic 3 cloves

Cooking method

  • 1. Prepare a dry marinade - mix all the spices (salt + sugar + pepper + Provencal herbs + pepper mixture)
  • 2. Make vertical cuts in a piece of beef and stuff with garlic (pre-cut it lengthwise into 4 pieces). And rub with dry marinade.
  • Beef ala Sous (Steba DD1 Eco)
  • 3. Place prepared meat in a vacuum bag. Place the sliced ​​apple and a sprig of parsley. For evacuate.
  • Beef ala Sous (Steba DD1 Eco)
  • 4. In MV, heat the water to 65 degrees. (set the temperature on the MB indicator to 72 degrees. The difference between the temperature indicated on the indicator and the actually heated one is 7 degrees.)
  • Beef ala Sous (Steba DD1 Eco)
  • 5. Put the prepared meat in the MB (put a silicone mat on the bottom, and a plate on top of the meat so that the meat is completely immersed in water). Set the time to 3 hours in the "Heating" mode and the temperature to 72 degrees.
  • 6. Put the finished meat in the refrigerator until it cools completely.
  • Beef ala Sous (Steba DD1 Eco)

Note

In general, it turned out no worse than the store options. unexpectedly for me it turned out delicious, so I posted the recipe.

Bon Appetit!

Here is another version of the same beef (I did not make a separate recipe, since everything is the same, only before sending it to vacuum packaging, I rolled it in ground black pepper and grilled it on all sides, without exception)
Before filling in Vacuum:
Beef ala Sous (Steba DD1 Eco) Beef ala Sous (Steba DD1 Eco)
After cooking:
Beef ala Sous (Steba DD1 Eco) Beef ala Sous (Steba DD1 Eco)
And in the end we got a meat similar to boiled pork. Moderately dry and visible meat fibers. Strongly different from the previous version. This is when you compare the loin and boiled pork. The taste and consistency are completely different, although they were cooked together and at the same temperature.

gala10
So, this means that the sous-vide technology can be used in a multicooker! Thanks for describing the process!
Masinen
Marin, well done !! Su-vid you push into people)))
ElenkaM
Marina, thank you. We need to buy a packer and eat a tasty treat!
Vegetables are a feast for the eyes!
Mar_k
Quote: masinen

Marin, well done !! Su-vid you push into people)))

In general, I really enjoyed cooking with this process! It turns out very tasty and healthy!
I just thought, maybe smoked it, it will turn out 'Boiled-smoked beef' should be delicious!
ElenkaM
Quote: Mar_k

In general, I really enjoyed cooking with this process! It turns out very tasty and healthy!
I just thought, maybe smoked it, it will turn out 'Boiled-smoked beef' should be delicious!
Mar_k
Quote: ElenkaM

Marina, thank you. We need to buy a packer and eat a tasty treat!
Vegetables are a feast for the eyes!

Yes, it is addictive ....
Mar_k
I also forgot to write that in the bag after cooking there was liquid - juice, which turned into jelly after cooling!
Masinen
Aspic turns out) I noticed it too))
Mar_k
There are more additions in the recipe for comparison
Larssevsk
Marina, no words. There is nothing to add to the above. Is that this
Catwoman
Girls, and if a piece of beef is 1300 kg, at first it was marinated for 2 days, and then cooked at 75 grams for 8 hours, there was no infection left in it? I then cut it and fried it quickly, like steaks. And then they ate the kusman (they ate everything, only the pieces whistled), and now I was worried.
Masinen
Catwoman, Len, don't worry, it's okay.
Always measure the thickness of the meat and calculate from the table.
And you don't need to cook beef at such a high temperature.
It is made from 55-60 gr.
And you already put 75)))
Mar_k
Catwoman, did you like it?
Elena, don't worry, wake up to live and everything will be fine with your health !!! As I wrote Masinen, 75 is a bit too much, the meat is dry, not so tender!
After suvid I do not fry the beef, I prefer to first burn it in a hot frying pan, and then SuVi (chill)
Catwoman
Yeah, I'm not worried today. The beef is firmly tender and juicy. Maybe because the calf was young. They erased the whole piece at a time.
Mash, where is this table, send me to the right place
Marina, I know that 75 is too much, but I was reinsured.

I threw an idea to my husband with the purchase of a sous-vidnitsa. Let him think. And that is the only way to enchant meat. Grandfather is in the hospital. In the evening I took him to him, he was also delighted.
Masinen
here! and save it and print it!
Beef ala Sous (Steba DD1 Eco)
Aunt Besya
It turns out for meat (and poultry) 50 minutes for each mm of thickness ?? And the size of the piece does not matter ?? Maybe a piece 10 cm long, or maybe 20 with the same thickness ?? I have beef, well, to put it mildly, not the young goby herself, you see, he was wise over the years So I think it makes sense to sous-see it or only on beef stroganoff ??
Masinen
Aunt Besyawhy ??
Not right!
1 cm of thickness is about 30 minutes, and there the time increases slightly with increasing thickness.
But!!!
If the beef is from the working part, then you can steam it for 15 hours))

The weight of the meat does not matter)
Loksa
I tried to make meat. First, the question is, after cooking my liquid took up a lot of space, was it broken by vacuum or normal? It does not flow anywhere, it looks normal.
I rubbed the meat with alcohol, excuse me, quirk, soaked it in brine for two days, it happened. Strange, but not too salty, the beef was sprinkled with smoked paprika (smoked not very much in taste). We need to select the seasoning for the beef. I don't know where the meat came from, but there was a joint, or a knee, or a shoulder and a decent piece of flesh. I cut out a small piece of 450 grams, ~ 3 cm high, cooked for 65 degrees -4 hours (this is conditional, because the light turned off, and how much time was on the board htoEgoZnaet, then added by eye), the meat is soft with a pink color. I'll show you a photo.
Masinen
Oksana, the liquid is released in any way, this is normal.
And when you cook pork, there is also a lot of liquid, but at the same time the meat comes out juicy)
Loksa
I don't know whether I have the right meat or not, but is the beef soft ?!Beef ala Sous (Steba DD1 Eco) Beef ala Sous (Steba DD1 Eco) not visible in the photo, the meat shines with the colors of the rainbow, pretty cute. She wrote something strange.
Aunt Besya
Quote: Masinen

Aunt Besyawhy ??

If the beef is from the working part, then you can steam it for 15 hours))

The weight of the meat does not matter)
I mean, nothing good will happen to her in 15 hours anyway ??
Catwoman
Loksa, a great piece of meat. Mine has long been eaten.
Masinen
Aunt Besya, Elena, that in less time she just won't get ready))

Oksana, great meat))
Mar_k
Loksa, a beautiful and very appetizing view of the meat !!

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