which combine to produce a tender mouth watering flavoursome piece of meat when cooked with care and respect. We started off 2 years ago slow cooking ox cheeks and lamb necks over night in the alto sham which on occasion produced fantastic results the ox cheeks being meltingly tender and delicious with a fantastic pink hue that made look as if they had been cooked medium. That was occasionally, more often than not they were under done or over cooked and falling apart (they made fantastic crispy beef cheek rillette won tons) then in July of last year we renovated our kitchen and purchased a sous vide water bath which can perfectly control the temperature give or take a half a degree up or down . This allowed us to cook tough but flavoursome cuts of beef very accurately for long periods of time allowing you to get perfect results every time with certain cuts of meat. From there we started using housekeepers cut for steaks we were able to cook these tough pieces of meat in the water bath at 58 degrees for 15 hours and then sear them in the pan to create a mouth watering medium cooked steak, we used the same process for topside, skirt steak/bavette, chuck, ox cheeks, flat iron and brisket using varying times and temperatures to suit even adding braising liquids to add flavour. Of course we were not always successful and more work needs to go into perfecting the timings for some of the cuts, the chuck for instance is fantastic but inconsistent because of the irregular division of fat, muscle and sinew in the joint. The Dish above is a trio of corned beef brisket, skirt steak and braised topside with Guinness jus the head on the Guinness jus is created by putting some of the sauce in a siphon and charging with N2o the sauce foams out on top of the sauce in the glass.
Monday, March 30, 2009
SATURDAY NIGHT SPECIAL
For the last 2 years we have been exploring the Beef Carcass in search of a perfect cut of beef, the perfect cut of beef being the right ratio of fat to muscle, not too much sinew and a nice marbling
which combine to produce a tender mouth watering flavoursome piece of meat when cooked with care and respect. We started off 2 years ago slow cooking ox cheeks and lamb necks over night in the alto sham which on occasion produced fantastic results the ox cheeks being meltingly tender and delicious with a fantastic pink hue that made look as if they had been cooked medium. That was occasionally, more often than not they were under done or over cooked and falling apart (they made fantastic crispy beef cheek rillette won tons) then in July of last year we renovated our kitchen and purchased a sous vide water bath which can perfectly control the temperature give or take a half a degree up or down . This allowed us to cook tough but flavoursome cuts of beef very accurately for long periods of time allowing you to get perfect results every time with certain cuts of meat. From there we started using housekeepers cut for steaks we were able to cook these tough pieces of meat in the water bath at 58 degrees for 15 hours and then sear them in the pan to create a mouth watering medium cooked steak, we used the same process for topside, skirt steak/bavette, chuck, ox cheeks, flat iron and brisket using varying times and temperatures to suit even adding braising liquids to add flavour. Of course we were not always successful and more work needs to go into perfecting the timings for some of the cuts, the chuck for instance is fantastic but inconsistent because of the irregular division of fat, muscle and sinew in the joint. The Dish above is a trio of corned beef brisket, skirt steak and braised topside with Guinness jus the head on the Guinness jus is created by putting some of the sauce in a siphon and charging with N2o the sauce foams out on top of the sauce in the glass.
which combine to produce a tender mouth watering flavoursome piece of meat when cooked with care and respect. We started off 2 years ago slow cooking ox cheeks and lamb necks over night in the alto sham which on occasion produced fantastic results the ox cheeks being meltingly tender and delicious with a fantastic pink hue that made look as if they had been cooked medium. That was occasionally, more often than not they were under done or over cooked and falling apart (they made fantastic crispy beef cheek rillette won tons) then in July of last year we renovated our kitchen and purchased a sous vide water bath which can perfectly control the temperature give or take a half a degree up or down . This allowed us to cook tough but flavoursome cuts of beef very accurately for long periods of time allowing you to get perfect results every time with certain cuts of meat. From there we started using housekeepers cut for steaks we were able to cook these tough pieces of meat in the water bath at 58 degrees for 15 hours and then sear them in the pan to create a mouth watering medium cooked steak, we used the same process for topside, skirt steak/bavette, chuck, ox cheeks, flat iron and brisket using varying times and temperatures to suit even adding braising liquids to add flavour. Of course we were not always successful and more work needs to go into perfecting the timings for some of the cuts, the chuck for instance is fantastic but inconsistent because of the irregular division of fat, muscle and sinew in the joint. The Dish above is a trio of corned beef brisket, skirt steak and braised topside with Guinness jus the head on the Guinness jus is created by putting some of the sauce in a siphon and charging with N2o the sauce foams out on top of the sauce in the glass.
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