*Ingredients*
Hello everyone, welcome to Amanda Tastes
I attended an event Announcement hosted by Yiguo a few days ago
and there was a private feast
where I ate the popular dish - sous vide steak
As you might know
sous vide has become a standard cooking method in many western restaurants
Using the sous vide technique, the steak tastes extremely tender
It's completely different from the normal way of preparing steak
However, I know it's pretty uncommon
to have special equipment for sous-vide cooking at home
So today I'll show everyone how to make a perfect sous-vide steak at home
Even if you don't have the equipment, it's perfectly possible
Preheat the oven to 220 deg C
because we're going to roast the ingredients for the stock later
Now I have two types of beef bones
The first is this large type with some meat
And the second doesn't have meat attached, it's just bone
but in the centre, there's bone marrow
Each type of bone has its merits
The bones with meat will have the fragrance of meat
The bones with marrow will have the fragrance of marrow
If you're more discerning, it's best to use both types of bones
If it's not possible, choose the bones with meat attached
We're hoping the fragrance of the meat and the bones will both be present
First blanch them in water
Place the bones in a large pot of water and turn on the heat
Today we're making a classic and versatile beef stock
You'll have more stock than needed for a single use,
because it takes a fairly long time to brew
But after it's done you can portion and freeze it for later
And you can use it in any beef-related dishes in future
While we're waiting for the beef bones to cook, we'll prepare the vegetables
Slice the carrot lengthwise once
then slice it into large chunks
Cut the celery into a few sections
Peel the onion half and slice it in two
You don't have to peel or pull apart the garlic bulb
Just slice it in half along the cross-section
That will do
Once the water boils, it's good
Fish out the bones
If there's a lot of foam on the surface of the bones,
rinse them lightly
Now drizzle some oil over the vegetables and blanched bones
In a moment we'll roast them in the oven to sear the surfaces
to give the stock a deeper fragrance
You could also saute them in a pot,
but since we're making a large portion today, using the oven will be faster
Apply a layer of oil evenly to the surface of the ingredients
then roast for 20-30 minutes in our 220 deg C preheated oven
Just until they change colour
Now the vegetables and meat have been roasted,
transfer them to the stock pot
You can see that the surfaces of the vegetables and meat have been lightly caramelised
This will be the source of the stock's flavour
There will be some caramelised material left in the roasting pan,
! ! please don't waste it ! !
They are very flavorful
Add a little hot water
and scrape them off
Then add the so-called pan-scrubbing water
into the stock pot
Then add a large amount of water and turn on the heat
Submerge the ingredients completely in water
Then add the whole black peppercorns
Add three bay leaves
And thyme
You can substitute rosemary for thyme
Now we simmer this big pot of stock for 3 hours
I know it's a very long time
But after the stock is brewed
you can use it for many different purposes
so it's good to take the extra time to brew a big batch
The stock has been cooking for a while, let's prepare the steak
Sous-vide steak needs to be cooked for a very long time,
Today's dish definitely isn't a quick meal
It's very time-consuming, but it's fairly simple
Our goal is to heat the steak very slowly at a very low temperature
So you have to prepare a big pot of water
Because water is the best medium for this slow transfer of heat
The pot should be as large and deep as possible
to ensure that the temperature remains constant
You can use a cooking thermometer
Place it in the pot
Now we'll heat the pot of water to approximately 55 degrees C
Let's season the steak
Sea salt
Freshly ground black pepper
Drizzle some olive oil over the surface
The olive oil is just for flavour
Once the surface is evenly covered,
place the steak in a sealable plastic bag
and add rosemary
Seal the bag about halfway,
leaving a small opening
Place the bag in the water
Immerse the bag slowly in the water
The water pressure will push the air out of the bag,
similar to a vacuum sealing
Immerse the bag slowly
till the sealed edge approaches to the water's surface
Seal the bag the rest of the way after all the air has been squeezed out
This way you'll achieve something similar to a vacuum seal on the steak
Now immerse the whole steak in the water
Leave the opening of the bag outside the pot
and put on the lid
then place the pot in the 55 degrees C preheated oven