The Sousvide method transforms inexpensive cuts into juicy, tender and tasty pieces of meat.
Ingredients
- 1,2 kg high back
- 2 tbsp butter
- 3 cloves garlic
- 1 tbsp neutral oil (frying)
- salt and pepper
I have been using Sousvide for several years, but I rarely post recipes using this method. Usually I limit my recipes to equipment most people have available in the kitchen. I have received several inquiries regarding sousvide so here is perhaps one of the best ingredients to have in sousvide, High back. Sousvide is a method known from French cuisine where foods are vacuumed in plastic and placed in a water bath. This way you have full control of the temperature at all times.
Step 1
I think that there is no point to use sousvide on the inner and outer fillet of the animal. The method works best when you leave cuts that are a little thread and tough for a long time. Here I got a nice part of the high back with lots of marbling.
Step 2
Now the meat must be wrapped. I add some butter and crushed garlic together with the steak. This gives a very good broth in the bag that should be used in a sauce later.
Step 3
Set the sousvide machine or circulator to 56 degrees. Add the meat. The meat must now be left in the machine for 24 hours. This causes the connective tissue in the meat to dissolve and the result is a very tender piece of meat.
Step 4
After 24 hours, take the bag out of the water and let it rest for 10 minutes on the bench.
Step 5
Cut up the bag and take care of the good broth. Dry the meat well so that it is completely dry and season with plenty of pepper and salt.
Step 6
Heat a good frying pan (preferably iron pan) and pour in neutral oil and butter. The steak should be browned well on all sides on high heat.
Step 7
Let the meat rest for 10 minutes after browning the outside before cutting it into thin fine slices. It is important to cut in the opposite direction of the meat fibers for the best experience when eating the meat. Sousvide is a fun method that allows you to transform tough cuts of meat into incredibly tender and tasty. Good luck!
