The Everything Guide to Cooking Sous Vide (28 page)

Oxtails on Roasted Garlic Potato Mash

The long cook time in this recipe results in meat that is rich in flavor and falls right off the bone. It is best served on a bed of mashed potatoes to ensure that none of that amazing sauce is lost.

Ingredients

Serves 2–3

2 tablespoons vegetable oil

2 pounds oxtails, chopped into 1
¹
⁄
₂
" chunks

2 tablespoons tomato paste

3 tablespoons beef broth

1 tablespoon soy sauce

¹
⁄
₂
teaspoon sea salt

¹
⁄
₂
teaspoon ground black pepper

5–6 cloves garlic

1 tablespoon olive oil

2 pounds medium potatoes (white, Yukon Gold, or other), peeled and cut into chunks (If desired, make the
Mashed Potatoes
found in Chapter 13)

1 tablespoon butter

¹
⁄
₄
cup heavy cream

1. Heat the oil in a large skillet over medium-high heat. Sear the oxtails for about 1 minute per side. Turn the oxtails until all sides have been seared. Remove the oxtails from the skillet and chill.
   
2. In a medium bowl, whisk together the tomato paste, beef broth, soy sauce, salt, and pepper. Pour over the oxtails and toss until evenly coated.
   
3. Place the oxtails and sauce in a food-safe bag and vacuum seal the bag. Make sure the oxtails are 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 180°F.
   
5. Place the oxtails in the water bath and cook sous vide for 18–245 hours.
   
6. About 1–2 hours before the oxtails are done cooking, preheat the oven to 375°F. Place the garlic in some aluminum foil and drizzle in the olive oil. Wrap up and seal the foil around the garlic. Place the foil package of garlic in the oven and roast for 50–60 minutes.
   
7. Boil the potatoes until tender. Drain. Make the mashed potatoes by beating together the cooked potatoes, roasted garlic, butter, and heavy cream in a large bowl until smooth.
   
8. Remove the oxtails from the water bath.
   
9. To plate, spoon some roasted garlic potato mash on each dinner plate. Place 1 or 2 oxtails on the potato mash and spoon a little sauce from the bag on top of the oxtails.
   

Alligator Po-Boy Sandwiches with Cajun Mayo

Typically known for being very tough, alligator cooked in the sous vide comes out tender and juicy. These po-boy sandwiches will make you feel like you are in Louisiana.

Ingredients

Serves 4

1
¹
⁄
₂
pounds boneless alligator meat (chunks or strips of tail meat), no more than 1" thick

¹
⁄
₂
teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

2 tablespoons butter

¹
⁄
₂
cup mayonnaise

1
¹
⁄
₂
teaspoons Cajun spice or creole seasoning

1 teaspoon lemon juice

1 teaspoon granulated sugar

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil)

2 medium tomatoes, thinly sliced

1 medium red onion, thinly sliced

2 cups sliced iceberg lettuce

4 sourdough buns, crusty baguettes, or submarine buns, sliced in half lengthwise

1. Fill the water bath with water. Set your sous vide machine temperature to 167°F.
   
2. Rub the alligator meat all over with the salt and pepper. Place the alligator meat and butter in a food-safe bag and vacuum seal the bag. Make sure the pieces of meat are in a single layer and not stacked or piled. Use multiple bags if necessary.
   
3. Place the alligator in the water bath and cook sous vide for 4–6 hours.
   
4. Make the Cajun mayo by whisking together the mayonnaise, Cajun spice, lemon juice, and sugar in a small bowl. Continue to mix until smooth. Cover with plastic wrap and store in the fridge.
   
5. Remove the alligator from the bag and pat dry with a paper towel.
   
6. Heat the oil in a large skillet over high heat. Sear the alligator in the skillet for about 1–2 minutes per side. Slice into
   ¹
   ⁄
   ₂
   " strips.
   
7. Assemble the po-boy sandwiches by spreading some Cajun mayo on the buns. Place some alligator slices, tomatoes, onions, and lettuce on the buns and serve.
   

Chapter 13

Vegetables and Other Sides

Green Bean Almandine

These perfectly cooked green beans have a nice fresh “bite” and are complemented by the lemon zest and the crunch of the almonds.

Ingredients

Serves 4

3–4 cups trimmed fresh green beans

2 tablespoons olive oil

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon sea salt

¹
⁄
₂
cup roughly chopped toasted almonds

Make It Zesty

The zest from citrus fruit adds wonderful fresh aromatic flavors to whatever food it is cooked with. Add some orange zest to brighten up salmon, a little lime zest for some shrimp or rice, and lemon zest goes perfectly with vegetables.

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Place the green beans, oil, and lemon zest in a food-safe bag and vacuum seal the bag. Make sure the beans are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
3. Place the beans in the water bath and cook sous vide for 45–60 minutes.
   
4. Remove the green beans from the bag and place on a serving plate. Drizzle with lemon juice and sprinkle with salt.
   
5. Top with chopped almonds and serve.
   

Green Bean Almandine

Honey Ginger Carrots

Sous vide is the perfect way to cook carrots and they are highlighted by the delicate flavor of ginger and the sweetness of honey.

Ingredients

Serves 4

1 pound whole baby carrots, peeled

2 tablespoons butter

2 tablespoons honey

2 teaspoons grated fresh gingerroot

1 teaspoon sea salt

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Place the carrots, butter, honey, and ginger in a food-safe bag and vacuum seal the bag. Make sure the carrots are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
3. Place the carrots in the water bath and cook sous vide for 60–90 minutes.
   
4. Remove the carrots from the bag and place on a serving plate. Sprinkle with sea salt and serve.
   

Mashed Potatoes

Making mashed potatoes could not be easier in the sous vide water bath. They are creamy, buttery, and the perfect side dish with many of the meat dishes in this cookbook.

Ingredients

Serves 4

2 pounds potatoes (white, Yukon Gold, or other), peeled and cut into 1" chunks

¹
⁄
₄
cup butter

¹
⁄
₄
cup heavy cream

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⁄
₂
cup whole milk

¹
⁄
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teaspoon sea salt

¹
⁄
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teaspoon freshly ground black pepper

No Grill Required

Have a classic country barbecue supper, all made in the sous vide, with these Mashed Potatoes,
Buttered Corn on the Cob
(see recipe in this chapter) and
Barbecue Pork Ribs
(see Chapter 10).

1. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
2. Place the chopped potatoes and butter in a food-safe bag and vacuum seal the bag. Make sure the potatoes are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
3. Place the potatoes in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   –2 hours.
   
4. Drain the potatoes in a large bowl. Add the heavy cream, milk, salt, and pepper. Mash the potatoes with a potato masher or a hand blender.
   

Maple Butternut Squash Purée

This squash purée is a great side dish and also wonderful as a bed for beef short ribs or pork chops. For extra flare, drizzle a little more maple syrup on the purée and top with toasted pecans.

Ingredients

Serves 4

1 medium butternut squash

¹
⁄
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cup maple syrup

¹
⁄
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cup butter

¹
⁄
₂
teaspoon sea salt

1. Cut the squash into quarters. Scoop out all the seeds from the inner part of the squash and discard. Peel or cut off the outer skin and discard. Slice the squash flesh into 1" chunks.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
3. Place the squash chunks, maple syrup, butter, and salt in a large food-safe bag and vacuum seal the bag. Make sure that the squash is in a single layer and not stacked. Use multiple bags if necessary.
   
4. Place the bag in the water bath and cook sous vide for 3 hours.
   
5. Remove the bag from the water bath and let cool slightly. Pour the squash and any liquid into a food processor or blender and purée until smooth.
   

Leek and Cauliflower Purée

While this may look like mashed potatoes, it tastes much different. This purée is packed with flavor, and it is healthy too.

Ingredients

Serves 4

2 tablespoons butter

²
⁄
₃
cup sliced leeks

1 medium head cauliflower

²
⁄
₃
cup heavy cream

¹
⁄
₂
teaspoon sea salt

1. In a small saucepan, melt the butter over medium heat. Add the leeks and cook until soft, about 5 minutes. Cool to room temperature.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 183°F.
   
3. Cut the cauliflower into
   ¹
   ⁄
   ₂
   " slices.
   
4. Place the cauliflower in a large food-safe bag and vacuum seal the bag. Make sure the cauliflower is placed side by side and not stacked. Use multiple bags if necessary.
   
5. Place the bag in the water bath and cook sous vide for 2–3 hours.
   
6. Remove the bag from the water bath and let cool slightly. Place the cauliflower, leeks, heavy cream, and salt into a food processor or blender and purée until smooth.