View Full Version : Beef, Beef, strawberries and two new gadgets!
*warning this thread is only for the fat, greedy and meat lovers*
*caution, menu may well be unbalanced*
Next meal is just 30 hours away.
So
Potted beef and ghekins to start with
24hr cooked steak(American sized) with triple cooked chips and devil sauce(maybe depends what it tastes like)
strawberry Shortcake
Gadgets
http://www.images-hosted.com/images/12284218521785833377.jpg
Russell Hobbs Professional Fryer (http://www.argos.co.uk/static/Product/partNumber/4200662/Trail/searchtext%3EFRYER.htm)
and a blow torch from B&Q :D
The starter
Potted beef:
Ingredients:
500g stewing steak
125g butter
110ml water
1/2-1tsp cloves
1/4 tsp cloves
1/4 tsp nutmeg
about 6 pepper corns
1tablespoon anchovy sauce
Grind up the spices
http://www.images-hosted.com/images/04132477772460732523.jpg
Bung it all in an oven proof dish with a lid and cook for around 3hours until super tender
http://www.images-hosted.com/images/90118425509700083878.jpg
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remove from oven and allow to cool
http://www.images-hosted.com/images/73474669224522859887.jpg
Finely shred the steaks removing any gristle or fat (I suck those bits in a sandwich).
spoon some of the butter liquid back in, No recipes seem to say how much I can't belive it;'s all of it. As that would be like a soup. So I put enough in to make it wet and sticky. Put in the fridge for a couple of hours to set.
http://www.images-hosted.com/images/53992497935918883768.jpg
Slice some gherkins and drizzle some french bread with olive oil and stick in a hot oven for about 5 mins
http://www.images-hosted.com/images/60186261597354412736.jpg
The steak
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The Shortcake
Blow torch seared ready for the oven 50degrees for 18-24hours
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oh, my, god.
that will be unbelievably good.
http://www.images-hosted.com/images/73474669224522859887.jpg
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Lovely looking chunk of beef. How much was that? Are you going to wrap it up in clingfilm for the oven bit to stop it drying out then re-sear it afterwards? They did this on Saturday Kitchen a few months ago and you could eat it with a spoon.
Lovely looking chunk of beef. How much was that? Are you going to wrap it up in clingfilm for the oven bit to stop it drying out then re-sear it afterwards? They did this on Saturday Kitchen a few months ago and you could eat it with a spoon.
3.4kilos and £56. From a farm shop, my normal farm shop wanted £80 that's just to much and this other farm shop is highly recommended anyway.
I'm following the heston recipe and it doesn't say to wrap it up and he didn't wrap it in anything as far as I can tell.
I saw that on market kitchen a bit of fillet at 57 degrees for about 2hours IIRC.
After it's "cooked" for 24hours. It's Left too cool, removed from the bone and sliced into steaks at least 5cm thick. Then into a super hot pan to cook properly for 2mins a side. So just 3 steaks and a lot of "waste" all the meat between he bones and the offcuts from the sides. Will be saving hose parts for munching on.
He doesn't go into much detail in the book, but as far as I can gather cooking it at 50 degrees is more to simulate ageing than actually cooking. In the top American restaurants they dry aged for upto 1/3rd of a year. Adding immense flavour due to the enzyme reactions. During the dry aging rehy lose a lot of weight from water loss. But the tenderness comes from he enzyme reaction and eh good fa marbelling.
here's an annoying bloke recreating it on youtube. 5 parts but part 3 is just dogs so skip that and part 5 is granny tasting i so skip that as well.
http://www.youtube.com/watch?v=xnsgPa2wyGE&feature=PlayList&p=9816A13DF7B60FC5&index=0&playnext=1
Much better video halfway down this page
http://meatclub.wordpress.com/
and the actual heston video as well.
well it's been cooking for a few hours and there really is a very strong nutty smell developing. It is very odd.
I hope it works. Of to work in a bit so can't even keep an eye on it.
Any one know what a portion of chips should weigh?
Mourning update
Chunky chips
http://www.images-hosted.com/images/26858009709200786493.jpg
The beef, looking rather black :eek:
http://www.images-hosted.com/images/41359386951172399707.jpg
How's it going? Hope that beef is ok :(
UPDATES MAN! THE MEAT PEOPLES OF BD NEED UPDATES! :eek:
One day i will have £56 to spend on meat :(
One day i will have £56 to spend on meat :(
sux to be you
Will be interested to see how this turned out.
One day i will have £56 to spend on meat :(
Maybe when my kids leave home...
Give me a while I'll do a fall upate but a pic of each dish to go on with.
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ummm
ahhhhh
nope not yet
Maybe now?
No didn't think so.............
Still going?
Still scrolling?
Ok then:
I Present
My best dish ever
Steak
Mushroom
and chips
Here we go
http://www.images-hosted.com/images/90785605924866618330.jpg
The starter
Potted beef:
Ingredients:
500g stewing steak
125g butter
110ml water
1/2-1tsp cloves
1/4 tsp cloves
1/4 tsp nutmeg
about 6 pepper corns
1tablespoon anchovy sauce
Grind up the spices
http://www.images-hosted.com/images/04132477772460732523.jpg
Bung it all in an oven proof dish with a lid and cook for around 3hours until super tender
http://www.images-hosted.com/images/90118425509700083878.jpg
http://www.images-hosted.com/images/60844514458232446795.jpg
remove from oven and allow to cool
http://www.images-hosted.com/images/73474669224522859887.jpg
Finely shred the steaks removing any gristle or fat (I suck those bits in a sandwich).
spoon some of the butter liquid back in, No recipes seem to say how much I can't belive it;'s all of it. As that would be like a soup. So I put enough in to make it wet and sticky. Put in the fridge for a couple of hours to set.
http://www.images-hosted.com/images/53992497935918883768.jpg
Slice some gherkins and drizzle some french bread with olive oil and stick in a hot oven for about 5 mins
http://www.images-hosted.com/images/60186261597354412736.jpg
The steak
For 3:
Ingredients:
3.5kilo fore rib of beef Once bones sliced of and chard remains will be around 2-2.5kilos depending how good at butchery you are. I'm not very good
Chips
1kilo potatoes
2kilos of beef drippings (or what ever your fryer takes)
Mushrooms
3 large field mushrooms
1 large piece of bread
75 grams parmesan
75g cheddar
150g oyster mushrooms
150g ****aki mushrooms
1 large portabella mushroom
2 shallots
Sauce
1 medium head garlic roasted
1/2 large onion roasted
salt to taste to taste
extra virgin olive oil
2 large red peppers roasted and peeled
2 large portobello mushroom roasted
1 teaspoon fennel seed Ground
2 tablespoon ketchup
3 tablespoon cider vinegar
3 tablespoons sugar
ground black pepper to taste
The steaks
1) get your fore rib of beef and using a DIY Blowtorch £12 from B&Q darken the outsides.
2) pre heat an oven to 50degrees using a thermometer. even 2 degrees over will totally wreck the process.
3) leave for 24hours (uncovered) cooking at the 50c
4) remove and allow to cool in the fridge (very important part, the flesh is now very tender and the fat is more like lube than fat. If you don't chill it, it will be very hard to cut, as the layers of meat will be sliding over the fat layers.
5) once cool, remove the bones and the chard areas. If you are like me there is plenty of mean you can pic of these parts for the next day or two.
6) weight the lump for :eek: :D :) value then cut into 3 steaks (or however many your cooking for. Heston recommends no less than 5cm thickness. 5cm is basically a rib and gap. Which makes buying the joint easy. 1 rib per person more or less.
7) Heat a heavy frying pan for ages, turn the now blarring smoke alarm off. Cotinue heating for another 5mins (10+minutes allogether). Add a layer of oil (something like groudnut that can take the insane heat).
8) fry for about two minutes a side. You are looking for a nice dark colour without cooking the inside at all. Remember to allwo the steak to return to room temp before frying.
10) rest and serve
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After about 1hours in the oven
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About 20hours and it is out the oven
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Bones and chard bits cut of. Now weighs just over 2kilos and have lots of scraps. Probably around 500-750g of useful meat but in odd and smaller chuncks. Going to be having steak sandwiches for a bit.
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3 Steaks. Know notice the large layers of fat, this is not good for his dish. The 24hour cooking. literally turns that fat into a odd super soft moist thing and the steaks fall apart on those lines. If and more likely when I do this again. I will be checking fat much more closely. You want lots of marbling but very few and thin fat lines.
http://www.images-hosted.com/images/91004666409084960065.jpg
Chips
1) cut in to chunky chips about 1-1.5cm squared, length does not matter. As Heston says varied sizes is good, it gives different textures.
2) wash the chips in water for a few minutes to get excessive starch out.
3) bring a pan of salted water to the boil add eh chips and simmer till extremely tender and a knife glides through.
4) the hard part, remove the chips with a slotted spoon and place on a plate or open container trying not to bring them up, they are extremely fragile. Place in teh fridge uncovered for a couple of hourse. The fridge will draw moister out and chilling will harden them a bit.
5) pre heat a fryer to 130c, carfully place he chuips in the basket and fry ttill they look slightly dried ou and just start getting a tinge of colour. Mine took about 5 mins.
5) drain and allow to cool fully.
6) pre heat the fryer to 190c and cook the chips till a deep golden colour about 8mins. And allow to drain.
Chunky chips
http://www.images-hosted.com/images/26858009709200786493.jpg
First Fry
http://www.images-hosted.com/images/31447763939721066878.jpg
Mushrooms:
1) Take all the ingredients except the 3 large field mushrooms and place in a food processor until smooth paste forms.
2) spoon this mixture into the 3 mushrooms
3) drizzle over some olive oil and fresh thyme leafs and roast at 190ish for about 20-30mins until golden.
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The Sauce
1) Smear the skins of the peppers with olive oil then roast at 190c for about 10 minutes till slightly blackened and soft. Remove from the oven and allow to cool
2) slice the onion and garlic head in half, place on a backing tray with the mushrooms drizzle with olive oil and roast for about 30minutes.
3) Now the peppers have cooled slice in half, remove the seeds. Then spread out skin side up. Pull the skin from the thin end and it should come straight of in one piece.
4) throw all the ingredients in a food processor and blend till smooth. Gradually add the olive oil till you get the required consistency. Also play with sugar levels so it has a slight sweet edge but is not excessively sweet.
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The final Dish
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The Shortcake
Serves 8
Ingredients:
500g slef raising flour
200g butter diced
200g granulated sugar
1 egg
2tablespoons of cream
pinch of salt
1 pint cream I used double but single or whipping is just as good
2 tablespoons sugar
1/2 vanilla pod seeded or 1 cap full vanilla essence
1.2kilo strawberries sliced
3 tablespoons sugar
1) take the flour, butter and sugar and place in a food processor untill you get fine bread crumbs.
2) Next add the egg and cream. and pulse till it just starts clumping together. Short cake the less you handle it the better.
3) lightly butter a 9" cake tin.
4) take the mixture out and place in the tin and gently press down so the clumps form together and you get a reasonably even coating. The oven will do teh rest of the work and get a flat op.
5) bake at 190c or 180c if fan assisted for about 20mins till golden brown. Remove and allow to cool
6) mean while slice the strawberrys and place in a bowel, sprinkle the sugar over the top and allow to sit for at least 2hours.
7) whip the cream with the sugar and vanilla till you get the consistency you want.
8) take a large sharp knife and cut the shortcake horizontally in half.
9) allow guests to assemble.
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That does look like some pretty epic steak
Fully updated 4 posts above
also forgot the wine
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I have to say all three wines where absolutely outstanding.
Berberana Reserva 2004 Rioja - This is a very smooth fruity wine. Perfect for pre drinks and drinking on it's own
La Tour De Marrenon Cotes Du Ventoux 2008 - A litle sharper and very full bodied. Went amazingly well with he steak and would go well with any rich meaty dish.
Brown Borthers Orange Muscat & Flora 2007 - This wasn't a perfect match with the dessert but still very tasty. It is incredibly zesty and citrusy and would go sublime with any citrus desert.
Rusty Shackleford
21-09-2009, 20:59
Good thread, ta for posting AcidHell2 :)
Something I've been curious to try, although perhaps not for 24 hours, my only concern is the consistency of my oven at low temperatures, were you able to maintain a relatively constant temp?
I think this thread needs a tidy up
were you able to maintain a relatively constant temp?
yeah didn't seem to fluctuate at all.
Glad it was worth the effort and expense :)
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