Sous-vide rib-eye steak curry: Difference between revisions
No edit summary |
No edit summary |
||
| Line 8: | Line 8: | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
Using pre-[[Frozen|frozen]] portions of my famous [[Curry sauce|curry sauce]] and a couple of small [[Rib|rib]]-eye steaks, I thought I would try an attempt at a [[Sous-vide|sous-vide]] [[Curry|curry]]. | |||
[[Image:Sous vide ribeye steak curry ready to cook.jpg|thumb|300px|right|Prepared, ready to cook tomorrow]] | |||
Being pre-[[Frozen|frozen]] makes it easy to [[Vacuum seal|vacuum seal]] as there is relatively little liquid, which is normally a problem if you are vacuum sealing. | |||
The process is very simple and you could always use a commercial [[Curry sauce|curry sauce]] rather than make your own. | |||
{{recipesummary | {{recipesummary | ||
|DatePublished=14th August 2020 | |DatePublished=14th August 2020 | ||
| Line 21: | Line 26: | ||
|PortionCalories = 1288 | |PortionCalories = 1288 | ||
|Image = [[Image:Sousvide ribeye steak curry recipe.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:Sousvide ribeye steak curry recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | |||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | <span class="review"> | ||
<span class="reviewHeader"> | <span class="reviewHeader"> | ||
| Line 32: | Line 41: | ||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | ||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 portion of [[Frozen|frozen]] [[Curry sauce|curry sauce]] - about 150 to 200 ml | | 2 portion of [[Frozen|frozen]] [[Curry sauce|curry sauce]] - about 150 to 200 ml | ||
| 2 x 200 g [[Rib|rib]]-eye steaks | | 2 x 200 g [[Rib|rib]]-eye steaks | ||
Revision as of 15:14, 17 April 2024
Using pre-frozen portions of my famous curry sauce and a couple of small rib-eye steaks, I thought I would try an attempt at a sous-vide curry.
Being pre-frozen makes it easy to vacuum seal as there is relatively little liquid, which is normally a problem if you are vacuum sealing.
The process is very simple and you could always use a commercial curry sauce rather than make your own.
| Sous-vide rib-eye steak curry | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 1288 |
| Ready in: | 4 hours 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 4 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 14th August 2020 |
|
Best recipe reviewSuperb 🍛🍚🥩 5/5 Tender and tasty! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 portion of frozen curry sauce - about 150 to 200 ml
- 2 x 200 g rib-eye steaks
Method
- Individually vacuum seal the rib-eye steaks and curry sauce
- Cook sous-vide for 4 hours at 65° C
Serving suggestions
Serve with plain boiled rice and toasted naan breads
Chef's notes
I vacuum sealed the steaks the night before and allowed the curry sauce to defrost in the fridge overnight. You could cook from frozen; just add an extra 30 minutes cooking time for the defrosting to occur in the sous-vide cooker.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#currysauce #rib #frozen #vacuumseal #spicyrecipes #britishrecipes #sousviderecipes #meatrecipes #sousvideribeyesteakcurry #curry #beefrecipes