A lean, inexpensive cut of beef: a London broil. A simple rub: truffled salt, black pepper, cayenne pepper, ground savory, and garlic. Sous vide at 124 F for ten hours. Char with torch or on grill immediately before service; slice thin on a diagonal cut. Broccoli dressed with red pepper aioli (red pepper-infused olive oil emulsified with an egg white.) Mashed potato seasoned with Neufchâtel and Hungarian paprika.
Simple techniques, good ingredients. What more do you need?
A Sous Vide MachineReport
A nice idea but tres cher. Less expensive idea I saw was a gadget with a temperature probe that you plug a slow-cooker into and it will keep it at Sous Vide temperatures. Can’t remember if it was on the ThinkGeek website or in a Hammacher-Schlemmer catalog.Report
A friend of mine made one of those out of a Rasberry Pi.Report
You can totally do that. Or, for the less technically inclined, buy the sous vide.Report
Art, Wine, Literature, Beer.
Presumably utensils unless there are things you are not telling us about your manners 😉Report
The ability to emulsify. Thats one of the cooking techniques I never got the hang of. Somethnig to drink with the dinner? ND suggests that beer would go well but this recipe is really calling for a good red wine, preferably an Italian or French red.Report
I think you’re right, it does want a good red. But try some Appalachian jug wine, i think the flavor contrast would be delightful.Report
Emulsify? Do you not have a whisk?
Okay, that’s a lot of work and we have machines in this modern Industrial Age. I use my kitchenaid with the whisk attachment. I’ve heard of using an egg beater machine in a pinch (could get a bit messy and needs a certain volume of liquid).
Point is, whip something oily till it sets.Report
It’s Irish time, you should be eating corned beef.Report
Thats just pastrami by another name.Report
… excuse me?
pastrami is smoked.Report
Like it’s ever a bad time for a truffled steak.Report
A good zin to drink with it?Report
(drooooooooooooooooooollllllllllllllll……………..)Report