Tag Archive: beef

Sous Vide Beef Short Ribs

Short ribs are my favourite cut of beef, absolutely GLORIOUS. They can be hard to get hold of, but sooooo worth it! Im aiming to get a pink texture, so cooking quite low on 54 degrees, one rib for three days, the other for four days. Rejoice in the video below for the full joy.

Slooooooow bbq beef ribs.

This cut of meat is going to go the way of pork belly and lamb shanks (expensive) get in there quick whilst it’s cheap. If you adore your meat gloriously moist, sticky and smooth you will adore the beef rib. If you enjoy dry meat, you’re in the wrong place. There is only way to go with the beef rib, very very long and slow. More intense fans may remember the vlog ages ago with the sous vide experiments. Can a single day cook in a low oven with a finish on the BBQ yield as tasty results? We start... View Article

Roast Rib of Beef

It’s a while since I’ve roasted meat. Since I got the sous vide machine way back in the day, I’ve been a bit scared of meat that wasn’t perfectly pink all the way through. It’s quite late in the day and I don’t have time to get the sous vide up to temp, vac pac and bathe this glorious piece of rolled rib eye. I’ve never really bought more expensive meat, but the pig adventure has made me think a little bit more about meat, have better meat and less often and all that jaz. There I stood (looking gorgeous... View Article

Sous Vide Bavette, Bone Marrow, Jerusalem Artichoke

I know we aren’t getting that much better with the pretentious titles. I’m on some form of path to try new things. Is the excellent food at the fat duck and l’enclume really excellent? Can it beat a tasty bacon butty? I’m trying to push myself out of my comfort zone Not that this blog post is anything excellent, to be honest it’s a sludgy mess…BUT…. There are moments and lessons learnt of excellent, surprising taste avenues and new vegetables found. You’d be completely bored if I was posting excellence daily, its about the journey and the lessons learnt…Read on…... View Article

African Spice Rubbed Sous Vide Silverside & Fufu

It’s a while since I have sous vide’d /veedafied / veed/ anything, I had never tried a whole chunk of cheapish beef. Rather than go for the usual Sunday roast or simple beef I thought I’d Africa it up a bit. (I’ll spare you my obsession with African cuisine for another day) I know many talk of spices not working too well cooked at really low temperatures for a long time, and dont fully release their flavours, so I’m cooking them first. I’ve a mix of lovely warm spices, cinnamon, cumin, coriander seeds, star anise, cloves.. Then rubbed into our... View Article

Olden days – Beer, Stilton, ASDA

What an odd few days it has been. (Odd in an odd nice way, no additional story) (DIE ASDA FUCKING DIE) Thank you to all the lovely people helping me out this week with either transport, mind dumps, colour, good parking or just riffing at me. I’ve not been cooking much and I hate that. After getting in from a stressy day being bombarded from every single angle, people coming out of the woodwork, people turning up at the door and all kinds of other silly people (not you) attacking my soul, all I had the power to do was... View Article

48 Hour Sous Vide Stew – Crap

We’re back in action with the sous vide machine YAY. I’ve not yet attempted a stew within the beast, so here we go. I’m aiming for a beef in stout type of thing, but the glory with this method is that I can decide later. I’m loosely basing this epic on the post over on modernist cooking at home. Let us begin. Crappy beef, sucked in a bag, into the sous vide we go for 48 hours at 140 degrees f for 48 hours. Back in a long time! Okay okay update. Not good. This may be classed as good,... View Article

Ultra Slow Beef Rib

I tried cooking an ultra slow beef rib in the sous vide machine a few months back and it came out AWFUL. Not sure if it needed longer, or a higher temp…but it just did not deliver the results you’d expect from an expensive chunk of beef. Having another go…this time in the oven. I’m thinking super slow and long is still the way to go. I have the oven set to as low as I can get it, a place that exists before the temperate gauge on the oven knob begins. I’ve bobbed a jug of water in there... View Article