Leftover Chuck

In this previous post, I described cooking a piece of beef chuck sous vide. We of course ended up with more than we could eat at a single sitting. So what to do next? I could consigne it to freezer bags, freeze it so that it could be dumped three years later, or better still could find creative uses for it.

It became a voyage of discovery with a really good outcome. The other key idea is that if you have hot potatoes, you can dress withem with a flavorfull vinaigrette style dressing, the potatoes absorb the dressing and become really flavorfull. So why not do it with carrots too?

Ingredients

6 Small Yukon Gold potatoes - of roughly even size

6 small (width of your ring finger) unpeeled, but washed carrrots, cut into 1/2" thick rounds 

3 scallions, white and light green parts only, sliced finely

2T Pickled jalapeno peppers

1 Roasted red pepper, sliced into small strips

3T Pine nuts, toasted

8 Grape tomatoes

4 Radishes, quartered

1 Hot pepper ( we used a fish pepper from the garden)

1/4 cup vinaigrette (we made some using a candied tomato, roasted pepper, olive oil base)

1/2 head of butter lettuce, chopped

8 oz cooked beef chuck, sliced very thinly

Method

Microwave the carrots and potatoes on high until they are soft. The carrots took 90 seconds, the potatoes 3 minutes. As soon as they come out of the  microwave, place in a bowl with the vinaigrette. Add the scallions , hot pepper, pickled jalapenos and leave to set.

Meanwhile, warm the meat gently in a saute pan over low heat. You are not cooking it, just making sure that it has a good texture.

Plate the dish by putting lettuce around the inside edge of each bowl, leaving a small well. Into the well  put the potato/carrot mixture into the well. Srinkle some of the toasted pine nuts over the potatoes. Arrange the sliced peppers, radishes and tomatoes over the top. 

Arrange the thinly sliced beef in spokes on top. Drizzle with a little high quality olive oil and sherry vinegar.

Serve with a robust red wine.