The Everything Guide to Cooking Sous Vide (21 page)

4
¹
⁄
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tablespoons Hungarian paprika, divided

2
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⁄
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teaspoons sea salt, divided

1 teaspoon freshly ground black pepper, divided

2–3 pounds stewing beef, cut into 1" cubes

3 tablespoons vegetable oil

¹
⁄
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cup tomato paste

2 tablespoons butter

2 medium yellow onions, diced

2 cloves garlic, minced

1 cup dry red wine

2 cups crushed tomatoes

2 cups beef broth

1 teaspoon caraway seeds

1 (16-ounce) package egg noodles, cooked

³
⁄
₄
cup sour cream

2 tablespoons minced fresh flat-leaf parsley

1. Make the spice rub by mixing together 2 tablespoons Hungarian paprika, 1
   ¹
   ⁄
   ₂
   teaspoons salt, and
   ¹
   ⁄
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   teaspoon pepper in a shallow bowl. Toss the stewing beef in the spice rub.
   
2. Heat the oil in a large skillet over medium-high heat. Add the stewing beef to the skillet and sear for about 30–60 seconds per side. Sear the beef in batches so that the skillet is not overloaded. Chill the seared beef.
   
3. Fill the water bath with water. Set your sous vide machine temperature to 145°F.
   
4. Place the beef cubes and tomato paste in a food-safe bag and vacuum seal the bag. Make sure the beef is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
5. Place the beef in the water bath and cook sous vide for 18–24 hours.
   
6. About 1 hour before the beef is finished cooking, prepare the goulash sauce. Melt the butter in a large saucepan over medium heat. Add the onions and garlic and cook until tender, for 3 –4 minutes. Add the red wine and let it boil for about 5 minutes. Stir in the crushed tomatoes, beef broth, caraway seeds, and the remaining paprika, salt, and pepper. Let the sauce simmer for about 30 minutes.
   
7. Pour the contents of the bag (beef and any liquid) to the saucepan. Stir the meat into the sauce and let it simmer on low heat for 5–10 minutes.
   
8. To serve, spoon the goulash on a bed of cooked egg noodles. Top with a dollop of sour cream and sprinkle some minced parsley on top.
   

Short Ribs with Pearl Onions and Balsamic Reduction

Tender short ribs with a rich balsamic reduction and sweet pearl onions—this dish is sure to awe your guests. Turn this into a meal by serving it over mashed potatoes or even polenta.

Ingredients

Serves 4

3 pounds short ribs, cut into 1
¹
⁄
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" individual portions

2
¹
⁄
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teaspoons sea salt, divided

1
¹
⁄
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teaspoons freshly ground black pepper, divided

3 tablespoons vegetable oil

1
¹
⁄
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pounds pearl onions

3 tablespoons butter

¹
⁄
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cup balsamic vinegar

¹
⁄
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cup beef broth

Going the Traditional Way

By changing the temperature of the water bath and the cook time, short ribs can have a very different texture and color. Cooking them at 185°F for 12–18 hours will result in short ribs that have the taste and texture of a traditional braised rib.

1. Season the short ribs with 1
   ¹
   ⁄
   ₂
   teaspoons sea salt and 1 teaspoon black pepper.
   
2. Heat the oil in a large skillet over medium-high heat. Add the short ribs to the skillet and sear for about 30–60 seconds per side. Sear the ribs in batches so that the skillet is not overloaded. Chill the seared short ribs.
   
3. Place the short ribs in a food-safe bag and vacuum seal the bag. Make sure the beef is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
4. Fill the water bath with water. Set your sous vide machine temperature to 160°F.
   
5. Place the short ribs in the water bath and cook sous vide for 24 hours.
   
6. About 30 minutes before the short ribs are done cooking, place the pearl onions in a small pot of boiling water and blanch for 2–3 minutes. Drain and rinse under cold water to cool. Cut off the ends of the pearl onions and squeeze so the outer peel comes off.
   
7. Heat the butter in a medium skillet over medium heat and add the onions. Sauté the pearl onions for 2–3 minutes. Pour in the balsamic vinegar and beef broth. Bring to a boil and then lower to a simmer. Let the sauce thicken, stirring often, until it reduces by at least half, about 15 minutes. Remove from heat.
   
8. Remove the short ribs from the bag and pat dry with a paper towel.
   
9. Preheat oven to broil.
   
10. Place the short ribs on a broiling pan or baking sheet with a rack. Make sure the ribs are bone side down. Place the ribs under the broiler for about 3 minutes. Sprinkle with the remaining salt and pepper. Let rest for 1–2 minutes.
    
11. To serve, place a short rib on each plate and top with some of the pearl onions and balsamic reduction sauce.
    

Deconstructed Cuban Boliche

This modern take on a classic Cuban dish has super-tender eye of round roast topped with a chorizo and tomato sauce and fried plantains.

Ingredients

Serves 6–8

1
¹
⁄
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teaspoons ground cumin

1
¹
⁄
₂
teaspoons dried oregano

1
¹
⁄
₂
teaspoons paprika

1
¹
⁄
₂
teaspoons garlic powder

¹
⁄
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teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

2 teaspoons sea salt, divided

1 eye of round beef roast (about 4 pounds)

3 cloves garlic

1 medium sweet onion, roughly chopped

1 medium red bell pepper, cored and roughly chopped

1 jalapeño pepper, cored and roughly chopped

Small handful of cilantro stems

1 (28-ounce) can diced tomatoes

5 tablespoons vegetable oil, divided

2 pounds fresh chorizo, removed from casings

³
⁄
₄
cup dry white wine

2 tablespoons lime juice

2 tablespoons orange juice

3 tablespoons minced fresh cilantro

2 plantains, peeled and cut into
¹
⁄
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" slices

1. Make the spice rub by mixing together the cumin, oregano, paprika, garlic powder, cayenne, black pepper, and 1 teaspoon salt.
   
2. Trim any fat or membrane on the outside of the roast. Slice the roast into 1
   ¹
   ⁄
   ₂
   "-thick medallions.
   
3. Fill the water bath with water. Set your sous vide machine temperature to 145°F.
   
4. Rub the beef medallions all over with the spice rub. Place the medallions side by side in food-safe bags and vacuum seal the bags. Use multiple bags if necessary.
   
5. Place the bags in the water bath and cook sous vide for 12–18 hours.
   
6. Put the garlic, onion, red pepper, jalapeño, and cilantro stems in a food processor or blender. Process until it is a smooth purée. Add the canned diced tomatoes and pulse a few times.
   
7. During the last 30 minutes of cooking the roast, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high heat. Add the chorizo and cook it through, crumbling it with a wooden spoon, about 8–10 minutes.
   
8. Stir in the puréed vegetables, wine, lime juice, and orange juice. Bring to a boil and then lower the heat to a simmer. Let the mixture cook for 15–20 minutes or until the liquid reduces and the sauce thickens. Stir in the minced cilantro.
   
9. Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Add enough of the plantain slices to cover the bottom of the skillet. Cook until starting to brown, about 2–3 minutes. Flip the plantains and cook until browned on the other side. Drain them on a paper towel. Fry the remaining plantains.
   
10. Remove the beef slices from the bags and pat dry with a paper towel.
    
11. Heat the remaining tablespoon of oil in a large skillet over high heat. Sear the beef in the skillet for about 45–60 seconds per side.
    
12. Remove the beef from the skillet. Let rest for 3–4 minutes.
    
13. To serve, place the beef medallions on plates and top each with some of the chorizo tomato sauce and a few fried plantains.
    

Chapter 10

Pork

Korean Pork Ribs

These Asian-style back ribs are “fall off the bone” delicious. Put them in the sous vide before bed and they are ready for dinner the next day!

Ingredients

Serves 2–3

1 rack pork back ribs (around 2 pounds)

¹
⁄
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cup soy sauce

¹
⁄
₃
cup hoisin sauce

¹
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packed cup light brown sugar

2 tablespoons sesame oil

2 tablespoons grated fresh gingerroot

2 tablespoons sriracha sauce

3 tablespoons toasted sesame seeds

6 green onions, thinly sliced

1. Peel the thin membrane off the back of the ribs. Cut them into individual rib portions.
   
2. Make the marinade by whisking together the soy sauce, hoisin sauce, brown sugar, sesame oil, ginger, and sriracha sauce in a medium bowl. Measure out
   ¹
   ⁄
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   cup marinade sauce, cover, and place in the fridge.
   
3. Place the ribs in a large bowl and pour the remaining marinade over them. Toss the ribs to ensure they are completely coated in the marinade.
   
4. Fill the water bath with water. Set your sous vide machine temperature to 176°F.
   
5. Place the ribs and marinade in a food-safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
6. Place the ribs in the water bath and cook sous vide for 12–18 hours.
   
7. Preheat oven to 400°F.
   
8. Remove the ribs from the water bath. Cut open the bags and use tongs to remove the ribs. Pat them dry with a paper towel and place them on a broiling pan. Brush the ribs with the reserved marinade sauce.
   
9. Put ribs in the oven and cook for about 6–8 minutes or until the sauce starts to caramelize.
   
10. Place the ribs on a serving platter and garnish with sesame seeds and green onions.
    

Korean Pork Ribs

Barbecue Pork Ribs

Do not let the simplicity of this recipe fool you! Use your favorite barbecue sauce and these ribs will rival any that are made on the grill.