Well, as promised, show you what happened to me in su-a with beef. From a piece of ordinary scapular of the flesh of conventional beef is a great steak – soft and very rich in taste. Besides, it turned out to be my favorite "doneness" - medium – and this is without much hassle and fear to overdo the meat.
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A piece of well-chilled ( at least two hours in the fridge) pulp ( I recall the blade) to clean up the films, season to taste with salt and pepper favorite pepper.
I took a mixture of chili and black pepper.
To measure the thickness of the piece I have in the thickest place of practically 4 cm.
Put a piece of meat in the package for the vacuum vessel or package with zipper. To evacuate the air with vacuum vessel or, if not, to insert into the package a straw for a cocktail, close the pack almost completely and put it in a bowl of cold water above the level of the meat. The water will squeeze out the air, compressing the bag around the meat.
Need a little help with your hands, removing the rest of the air, then sharply pull out the straw and close the package until the end.
Using the tables for the su-of view, I read that "rare" medium temperature should be 60 degrees.
Time depends on thickness of piece and piece 4 cm will represent a little over 3 hours.
Put these parameters in the slow cooker with the program control. Put the package of meat in the already hot water and forget about it for three hours.
After three hours and ten minutes to get the meat, a bit to hold the package under cold water for ease of opening and the termination of the cooking process, and open the package.
The meat is removed, a small amount of juice drained and just blot the meat with a napkin.
Preheat the grill pan and quickly fry the meat for 15 seconds on two sides, slightly pressing the meat with a spatula.
The goal is to get a beautiful crust and just add the flavor of the roast, but in any case not to warm up the meat too much.
Serve the steak immediately.
I made the side dish – potato chips, onions and tomatoes grilled by calculating their willingness at the time of filing of the meat.