MARINATED MISO SOUSVIDE BEEF
Ok! I haven’t had the chance to get all the photos and post together about the Great Friday cook off so for now it will be next weeks post. It was definitely a long weekend thats for sure. The recipe I am going to post was Thursday and Sundays cook up which was miso marinated skirt steak and brisket. I stumbled across this recipe on www.allrecipes.com last week (I adapted it a little bit to make it more my own) as I wanted to impress my friends with hanger steak, they had only seen it on my blog. Unfortunately, my local butcher down at Swansea didn’t have any but what they did have was 2.48 kilos of skirt steak which is from the same Plate Cut (very grainy but very robust flavoured steak).
– Steak (any steak is fine the marinade is enough for 2.5kg)
– 2 Tbsp White Miso Paste*
– 1 Tbsp Shaoxing Wine* (Pronounced Shaow-SHEEN)
– 2 Tbsp Champagne Vinegar (or red wine)
– 2 Tsp Brown Sugar, Compacted
– 2 Tsp Garlic, Crushed
– 1/2 Tsp Cayenne Pepper
*Specialty ingredient see below
First you want to combine all marinade ingredients into a measuring jug and whisk to combine. Pour over meat in a large bowl, combine and leave to marinate in the fridge for as long as you can. I left the meat to marinade for 5 hours but 1 to 2 or even over night are all fine.
Set the SousVide to your liking. I generally set it to 58° because that is the temperature half way between medium-rare and medium so it pleases most people. You want to cook the steak for 3 and a half hours then brown on all sides. I served this with steamed greens and mash potato as there was ten of us and I didn’t want to take the attention off the prized steak.
Below is a link to Kongs in Victoria Park. across the road from Park Center they have all ingredients you will need or they can get in for you if you give them some notice
Adapted from Chef John’s recipe on http://www.allrecipes.com