Angus Steaks Cooked by Sous-vide Cooking
In recent years, cooking methods like Sous-vide cooking have become more and more commonplace. Sous-vide cooking is a cooking method with a history of more than 40 years, which first originated in France, and is known by Chinese foodies in recent years. Don't think Sous-vide cooking is a high-end cooking method judging by the Chinese characters. It may be easier to operate than you think. You only need a sous-vide cooker. Seal the ingredients. Set the temperature and all you have to do is wait. Having dishes cooked at low temperatures is a wonderful experience. All you feel about meat cooked in this way is tenderness, which is very good for kids and the elder at home. You can make it yourself at home, but why do the low-temperature slow cooking dishes in star-rated hotels always taste so much better?
This low-temperature slow-cooked steak introduced today is Angus steak. This part of the beef has moderately fat and lean meat and can be cooked for a long time. The sea salt used to marinate the meat is selected from the flake-type Manton sea salt produced in the United Kingdom. This sea salt has a special pyramid-shaped crystal form, which can effectively absorb the moisture in the meat and penetrate the fiber of the meat. Not to mention that half a bottle of Barbaresco red wine was used to cook this steak. So, what is the taste of such a low-temperature slow-cooked steak that takes a lot of time to make?
Ingredients of slow-cooked Angus steaks
Angus steaks, Flake type Manton sea salt, butter, Cognac, Barbaresco red wine, parsley, carrots, potatoes, cinnamon, cloves, juniper, thyme, rosemary and garlic
Cooking steps
Marinate Angus steaks with crude salt overnight. After taking it out, use a clean cotton cloth to remove the excess crude salt.
Heat a frying pan and fry the steak on both sides until it turns golden brown; remove the steak. Please note that the four sides of the steak also need to be fried well to prevent the gravy from flowing out.
After removing the steak, wipe any excess oil from the pan. Pour cinnamon, cloves, nutmeg and other spices to fry until you smell fragrant; add parsley, carrots, potatoes and other side dishes in turn, and add parsley, rosemary and other spices after sauteing.
Pour the cognac and fire. Continue to add Barbaresco wine and the fried steak; simmer for a while but do not overcook them. Put all the ingredients into vacuum bags, vacuum and seal them. Put the whole bag of ingredients into a Sous-vide cooker; set the temperature to 60°C, and cook at a low temperature for 48 hours.
Tips
1. The steak is big before cooking, but in fact, the cooked steak is small. Therefore, it is necessary to estimate the number of diners in advance.
2. The meat is considered to be cooked when the core temperature reaches 63°C. The method of slow cooking at low temperatures is to maintain the cooking temperature, so even if the meat looks pink, it is safe to eat.
This low-temperature slow-cooked steak introduced today is Angus steak. This part of the beef has moderately fat and lean meat and can be cooked for a long time. The sea salt used to marinate the meat is selected from the flake-type Manton sea salt produced in the United Kingdom. This sea salt has a special pyramid-shaped crystal form, which can effectively absorb the moisture in the meat and penetrate the fiber of the meat. Not to mention that half a bottle of Barbaresco red wine was used to cook this steak. So, what is the taste of such a low-temperature slow-cooked steak that takes a lot of time to make?
Ingredients of slow-cooked Angus steaks
Angus steaks, Flake type Manton sea salt, butter, Cognac, Barbaresco red wine, parsley, carrots, potatoes, cinnamon, cloves, juniper, thyme, rosemary and garlic
Cooking steps
Marinate Angus steaks with crude salt overnight. After taking it out, use a clean cotton cloth to remove the excess crude salt.
Heat a frying pan and fry the steak on both sides until it turns golden brown; remove the steak. Please note that the four sides of the steak also need to be fried well to prevent the gravy from flowing out.
After removing the steak, wipe any excess oil from the pan. Pour cinnamon, cloves, nutmeg and other spices to fry until you smell fragrant; add parsley, carrots, potatoes and other side dishes in turn, and add parsley, rosemary and other spices after sauteing.
Pour the cognac and fire. Continue to add Barbaresco wine and the fried steak; simmer for a while but do not overcook them. Put all the ingredients into vacuum bags, vacuum and seal them. Put the whole bag of ingredients into a Sous-vide cooker; set the temperature to 60°C, and cook at a low temperature for 48 hours.
Tips
1. The steak is big before cooking, but in fact, the cooked steak is small. Therefore, it is necessary to estimate the number of diners in advance.
2. The meat is considered to be cooked when the core temperature reaches 63°C. The method of slow cooking at low temperatures is to maintain the cooking temperature, so even if the meat looks pink, it is safe to eat.