Beef, Beef, strawberries and two new gadgets!

[Glaucus]

*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


Russell Hobbs Professional Fryer

and a blow torch from B&Q


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


Bung it all in an oven proof dish with a lid and cook for around 3hours until super tender




remove from oven and allow to cool


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.


Slice some gherkins and drizzle some french bread with olive oil and stick in a hot oven for about 5 mins



The steak






The Shortcake

[Glaucus]

Blow torch seared ready for the oven 50degrees for 18-24hours

[Joe 90]

oh, my, god.

that will be unbelievably good.

[Glaucus]

[Jonny69]

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.

[Glaucus]

Originally Posted by Jonny69

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=xnsgP...x=0&playnext=1

[Glaucus]

Much better video halfway down this page
http://meatclub.wordpress.com/

and the actual heston video as well.

[Glaucus]

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?

[Glaucus]

Mourning update

Chunky chips


The beef, looking rather black

[Jonny69]

How's it going? Hope that beef is ok