Oriental sous vide silverside beef
Slice it thin!
4.5/5 This was much nicer when we cut it thin with a proper meat slicer. The Judge
This recipe needs advance preparation!
This recipe is similar to Shoyu beef, which is distinctly Japanese. I thought I would try a similar recipe using sous vide cooking and using everyday ingredients as some of the Japanese ingredients can be difficult to find. I also wanted to experiment with this sous vide recipe using relatively economic silverside of beef rather than beef fillet.
I've used Chardonnay instead of Mirin, not a great substitute but I always have some Chardonnay in the freezer in paper cups. Dead easy to scoop a spoonful out when needed for cooking, and it saves having to drink the dreadful stuff! light soy sauce is pretty close to shoyo. I use Frozen ginger paste which is almost as good as the real thing.
- 700g [1lb 8 oz] beef silverside joint, trimmed of excess fat
- 1 tablespoon white wine
- 2 tablespoon light soy sauce
- 1 teaspoon grated ginger (thumb sized piece of ginger, peeled and grated)
- 1/4 teaspoon szechuan peppercorns crushed in a pestle and mortar
- 1 tablespoon of fine yellow cornmeal to thicken the gravy, optional.
- Stamp the joint all over with a meat tenderiser tool. This helps to tenderize the joint and also allow the marinade to permeate the meat.
- When selecting the size of pouch to contain the beef, make one that is quite a bit larger than the joint. This seems to make it easier to seal without drawing all the marinade into the vacuum sealer.
- Being careful not to wet the inner edges of the bag where it will be sealed, add all of the ingredients, apart from the cornmeal to the vacuum bag.
- Set the vacuum sealer so the bag can hang vertically over the edge of the work surface.
- Press the vacuum seal button on your sealer and then cancel just as any liquid begins to be drawn into the sealing chamber. Then press heat seal to seal the bag. The pessimist in me always seals the bag a couple of times at each end, just in case!
- Sous vide cook at 68°C (154.4°F) for 12 hours for medium - well done. See Sous vide cooking times for other levels of doneness.
- If you want to thicken the gravy, immediately the 12 hours cooking is complete, add the juices to a hot pan together with a tablespoon of fine yellow cornmeal, bring to a simmer, stirring all the while.
- Carve and serve.
This was fantastic, the meat was so tender and juicy that it didn't really need any gravy. I've now reduced the quantity of the szechuan peppercorns as they were a little overpowering. Any strong flavours multiply when cooking in a vac packed bag.
I've not found any benefit to resting meat when cooking sous vide and in this instance I did not sear the outside of the meat as it looked great with all the peppercorns around the edge.
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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