beef stew

Old-fashioned pulled pork from grandma. I have given it a twist here. First, I cook the tough and firm meat in the perfect way, namely sous vide. What you want is for the tasty piece of beef, which is also called sukade, to become buttery soft and juicy. And in addition, you want it to retain its deep beef flavor. The meat needs time to achieve this result. With this recipe you can make a buttery tender steak from a relatively cheap piece of meat.

Note: At the cooking temperature of 58 °C, the sous vide stew meat will have a firm but tender texture. If you prefer a more stewed and tender texture, choose the cooking temperature of 65 °C or higher, towards 70 °C. Keep 24 hours cooking time for both temperatures.

Ingredients:

• 800 gr beef sucade
• Oil
• Pepper
• Salty
• Laurel

Preparation:

1. Get everything ready: Take a pan or sous vide container and fill it with warm water. Set the sous vide device to 65 °C degrees. Season the beef scallop with pepper and salt.
2. Pack the sukade: Put the stew meat with a dash of oil and bay leaf in the Souvy sous vide bags or vacuum it with a vacuum machine. Place the sous vide bag in the water bath and set the timer to 24 hours.
3. Finishing: When the timer has gone off, remove the sous vide stew meat from the sous vide bag and dry it with paper or a cloth. Cut the meat into nice slices, season with salt and pepper and serve immediately.
4. Make it even tastier: Complete the dish with crispy vegetables and red wine sauce.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]

[product=vacuum-appliance-kitchen-line]
Vacuuming with Kitchen Line
[/product]