Beef brisket with fava beans and a blue cheese sauce.
Sous vide cooked for 45 hours and finished with a blow torch :)
Attachment 149228
Served with butter knives, which was more than adequate. Scottish dark beer in the glass.
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Beef brisket with fava beans and a blue cheese sauce.
Sous vide cooked for 45 hours and finished with a blow torch :)
Attachment 149228
Served with butter knives, which was more than adequate. Scottish dark beer in the glass.
Is there a benefit to letting it cook that long, our is it just a matter of convenience?Quote:
Originally Posted by str8fencer
Brisket is a tough cut of meat that needs a long time to develop flavor. It also needs a long time to break down the connective tissue. The challenge is to cook it long enough to break down the collagens and tenderize the meat while preventing the meat to loose its juices and become dry.
Here's an excerpt from ModernistCookingMadeEasy.Com: For medium rare brisket, it is best done at 131°F or 55°C for 24 to 36 hours. For medium brisket, it should be held at 140°F or 60°C for 24 to 36 hours. Traditional or well-done brisket can be sous vide at 160°F or 71.1°C for 24 to 48 hours.
I made mine medium rare, so I could have knocked 10 hours off the cooking time, that last part was just for good measure. And a little bit because I seem to recall that Heston Blumenthal cooks his for that long :)
Layer Lamb Stew is cooking on the stove after digging out of 12 " of snow. First 1/4 slices of potato are put on the bottom of Dutch oven ..then a layer of sliced onion...then a layer of sliced carrot,then a layer of browned lamb, and 3 cloves of crushed garlic...then repeat layers until the top.Sprinkle on some raisins and fill with beef stock...cover and heat to a boil and then simmer for 1hour. Good Eats !!!http://i1327.photobucket.com/albums/...ps71bf3634.jpg
It's all done !!http://i1327.photobucket.com/albums/...ps1410dad5.jpg
So this was last nights late supper...Hard salami on sourdough with mayo and cucumber n radish in sourcream with dill salad. and teaAttachment 149505
I got hungry just looking at the picture. :tu
And here's tonight's feast....Grapes n radishes,bacon, Brussels sprouts, mushrooms, Farmers rye.Attachment 149506Attachment 149507
I got something coming up tomorrow that I know you're gonna love !:DQuote:
Originally Posted by Otto
Looking forward to it. Another hour and a half before dinner here.
