Name: Spicy beef sou-vide
Yield: 0
Ingredients: Beef - 500 gram; Soy sauce - 1 tbsp; Oyster sauce - 1 Tsp; Invert syrup - 1 Tsp; Mixture of peppers - 1 Tsp; Tabasco sauce - 1/2 Tsp

Ingredients for - Spicy beef sou-vide

1. Beef 500 gram

2. Soy sauce 1 tbsp

3. Oyster sauce 1 Tsp

4. Invert syrup 1 Tsp

5. Mixture of peppers 1 Tsp

6. Tabasco sauce 1/2 Tsp

How to cook deliciously - Spicy beef sou-vide

1 . Stage

Put the fresh meat, well chilled in the refrigerator, into a bowl and rub it with the spices, soy and oyster sauces and syrup. Rub everything into the meat well. I had two small pieces of flesh from a thigh.

2 . Stage

Put the oiled meat in a bag and vacuum seal it. This can be done either with a special device or by improvised means. You can take a food bag with a zipper fastener, close it almost all the way, inserting a cocktail straw. Dip it into the water below the level of the meat and let the air escape, helping with your hands. Let the rest of the air out through the tube and sharply pulling it out, close the bag to the end. As a last resort, you can simply squeeze the bag well with your hands and tie it or use cling film.

1. Stage. Spicy beef sou-vide: Put the oiled meat in a bag and vacuum seal it. This can be done either with a special device or by improvised means. You can take a food bag with a zipper fastener, close it almost all the way, inserting a cocktail straw. Dip it into the water below the level of the meat and let the air escape, helping with your hands. Let the rest of the air out through the tube and sharply pulling it out, close the bag to the end. As a last resort, you can simply squeeze the bag well with your hands and tie it or use cling film.

3 . Stage

Place the bag with the meat to heat at 60 degrees - this is the temperature that will ensure the "roast" medium. Cooking time depends on the thickness of the piece. I have a thickness of 2.5 cm and the time was an hour and a half. The meat I cook in a multicooker with multicooker mode and put it in already heated water, also giving an allowance for reheating already with the meat. I cooked two bags of meat at the same time - one just beef, which I posted the other day. The package with the spicy beef I took out earlier, and the thicker piece was left to cook further.

1. Stage. Spicy beef sou-vide: Place the bag with the meat to heat at 60 degrees - this is the temperature that will ensure the

4 . Stage

Cool the bag quickly under a stream of running cold water. You can add ice. Put the cooled bag in the refrigerator, where it can be stored until serving 4-5 days.

1. Stage. Spicy beef sou-vide: Cool the bag quickly under a stream of running cold water. You can add ice. Put the cooled bag in the refrigerator, where it can be stored until serving 4-5 days.

5 . Stage

I kept it for 24 hours, then took the bag out of the fridge and dipped it into water heated to 60 degrees for 10 minutes. I took the heated pieces out of the vacuum and blotted them with a napkin.

1. Stage. Spicy beef sou-vide: I kept it for 24 hours, then took the bag out of the fridge and dipped it into water heated to 60 degrees for 10 minutes. I took the heated pieces out of the vacuum and blotted them with a napkin.

6 . Stage

Quickly fried on a hot grill pan, pressing down with a spatula, for 15 seconds on each side, until crispy.

7 . Stage

I grilled zucchini, onions, peppers, and tomatoes in advance. It made a great side dish and heated up the pan just right!

8 . Stage

I served it immediately with a side dish of grilled vegetables, drizzled with balsamic, soy sauce, and a sprinkling of chili pepper mixture from the miller.

1. Stage. Spicy beef sou-vide: I served it immediately with a side dish of grilled vegetables, drizzled with balsamic, soy sauce, and a sprinkling of chili pepper mixture from the miller.

9 . Stage

Additionally, I would like to point out that this cold meat is great for salads. Thai salads or roast beef salad - anywhere cold sous vide beef will be just wonderful! By preparing the meat in advance and without much trouble, you can quickly prepare a gourmet treat.