Bringing with vegetables made with sous vide - a cooking method to slowly heat treat food.
Sous vide is a perfect cooking method for cheaper cuts of meat such as sirloin, which have a lot of bone, tendons, connective tissue and fat. The long cooking time at a low temperature gives tender and juicy meat that comes off the bone, and guarantees a good result.
Until approx. 4 people.
Contribute:
- Add 1.4 kg, approx. 350 g contribution per person
- Salt and pepper
- 2 cloves of garlic
- 3 tablespoons of butter
- 1 branch fresh rosemary
How to do it:
Dry the meat and season with salt and pepper. Put in a vacuum bag and vacuum it with the vacuum packer. Put plenty of water in a large pot or tub, and attach the sous vide machine to the edge. Place the bag in the tub and leave for 6 hours or more at 60 degrees. Remove the meat from the water bath and set aside. Increase the temperature to 85 degrees and add the vegetables.
Before serving, take the meat out of the bag. Put butter in a hot pan and fry the meat together with a couple of cloves of garlic and some fresh rosemary. Spoon the butter over the meat while frying and cook until all sides are well browned and the meat falls off the bone. Season with more salt and pepper if necessary.
Mashed potatoes:
- 1 kg floury potatoes
- 3 cloves of garlic
- 1 sprig rosemary
- 100 g butter
- 2.5 dl milk
- 1-2 tsp flake salt
How to make the mashed potatoes:
Peel the potatoes and cut into slices of approx. ½ cm thick. Clean and thinly slice the garlic. Place potatoes, garlic, rosemary, butter, milk and salt in a vacuum bag and seal. Place in sous vide for approx. 2 hours or more at 85 degrees.
Open the bag and pour the liquid into a bowl. Discard the rosemary. Pour the potatoes into a large bowl and mash with a potato masher while sparing with the liquid. Add liquid and mash until you have an airy and loose mashed potato. Season to taste with salt and possibly pepper.
Caramelized carrots:
- Approx. 600 g carrots
- 1 tablespoon maple syrup
- 1 tablespoon coarse mustard
- 2-3 sprigs of fresh thyme
- Black pepper
- 1 tsp flake salt
- Finely chopped parsley leaves
How to make the caramelized carrots:
Wash and peel the carrots and put them in a vacuum bag. Put maple syrup, mustard, salt and pepper in the bag. Try to spread the ingredients a little so that they come into contact with all the carrots, and that the carrots lie flat in one layer. Vacuum and place in sous vide at 85 degrees for approx. 2 hours.
Open the bag and pour both liquid and carrots into a large frying pan. Heat over medium heat until the liquid evaporates and begins to caramelize. Turn the carrots around along the way. Finally, sprinkle over some finely chopped parsley.
Feel free to steam some asparagus beans and serve the meat with mashed potatoes, carrots, asparagus beans and the meat's roasting sauce.
Well done!