Our local meat market had a terrific deal on beef chuck again. This time I wanted to do something a bit different, so decided to use the circulator and cook it sous vide. Whenn cooked for long enough it becomes really tender, and because it has such good, beefy flavor, it ends up delicious. Served with a slightly sweet pan sauce, redolent with shallots and mushrooms, we had a major hit on our hands. The surprise ingredient here was creme de cassis - the French liqueur that is added to white wine to make a kir.
Ingredients
3lb beef chuck roast, trimmed of some of the external fat, and the hard internal fat removed
1T Kosher salt
1T Coarse black pepper
2T Butter
1 Large shallot, minced finely
6 Mushrooms (white or cremini) thinly sliced
1/2 Cup dry, full bodied red wine (we used the Dashe Zinfandel)
1/4 Cup creme de cassis
Method
Trim the meat, pat dry and then coat liberally with salt and pepper. My standard technique here is to put the salt and pepper onto the cutting board and then pat the meat onto it. You get a nice even coating that way.
Bring the water bath up to 115F (46C) in a lrge container with the circulator. Seal the meat in a vacuum bag, using whichever method you prefer. I use a food saver, but I imagine that the displacement method would work well. Immerse the bag into the circulating water. Cover the surface of the water to prevent evaporation - I use ping pong balls.
Leave the meat in the circulator at this temperature for 12 hours (+-). Increase the temperature to 132F (55C) and cook for another at least 12 hours. At this point the met will be medium rare - medium. Definitely evenly pink all the way through when you cut it. Heston Blumental suggests cooking meat slowly below 120F (50C) to allow some of the envymes to work on tenderization. I know that some people have had success cooking the meat at a single temperature for the whole time. I do it this way because it works for me.
When you are ready to finish the dish, you will need to make a pan sauce. Cut the bag open, taking care to preserve the juices - I poured them into a measuring jug. The juices will be quite salty, so no more seasoning will be needed. For this amount of meat, you will get about 1 cup of liquid. It is surprisingly non fatty.
Microwave the sliced mushrooms for 30 or so seconds to drive off some of their moisture. Meanwhile, melt the butter in a skillet and add the shallots. Cook gently until softened, but not browned. Add the microwaved mushrooms and continue to cook for a couple of minutes. Add 1/2 of the wine, stir well and evaporate the liquid until the pan is almost dry. Repeat with the rest of the wine. Add the cassis and bring to a simmer, add the reserved beef liquid and bring again to a simmer. The sauce will be a thick enough emulsion that it doesn't need any extra help.
Serving
Slice the meat thinly agains the grain. Plate with a little sauce. We served a salad of butter lettuce, red peppers, grape tomatoes, radishes, left over cooked potatoes that had been warmed through, pickled jalapenos. With a dressing made from roasted candied tomatoes, olive oil, rice wine vinegar and scallions.
