Ghetto Sous Vide

lior — Wed, 08 Dec 2021 03:32:24 +0000

So this is the best way I found to cook cheap meat. Once it’s cooked, you can make whatever with it. More on that in future recipes.

So here’s what you need:

Cheap meat. get something with fat in it. Any beef cut will do.
Onion
Garlic
Salt
Black pepper
Mason jars

Quantities are whatever you want, by whatever amount of meat you use. Here goes.

Cut the meat to pieces you can fit in the mason jars. add some salt and pepper (not too much) and mix it to be pretty even over the meat pieces.

Cut the onion to half rings.

Place some onion pieces at the bottom of a jar (half an inch or so) and two-three garlic cloves on top. then fill the rest of the jar with meat and tightly seal the jar with its cover. Repeat with more jars until you run out of meat. I usually make 3-4 jars in a batch.

Place the jars in a big/deep enough pot to contain them (if the jars are a bit taller than the pot that’s fine too if you can place a cover on the pot). Fill the pot with cold water to the top. It’s important to start with cold water to let the jars heat gradually.

Bring to a boil with high flame, then lower to end-high and let boil for 10-15 minutes. Cover, lower the flame, and let cook for at least 4-5 hours. 8 hours is even better, can be overnight.

Turn off and let cool (an hour or so).

What you get is sealed jars full of cooked meat. Closed they can last for a very long time, months and even years, even not refrigerated, as long as they are unopened and sealed.

The fat will be separated and form a layer at the top. The meat is tender and flavorful, and can be made into anything – I make a great Beef Stroganoff with it, chili, mix it with rice, Sloppy Joe etc. I use the onion and garlic from the bottom with stuff I cook.

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Rather Simple Spicy Beef Stew Recipe

OpineAway — Tue, 24 Sep 2013 15:55:56 +0000

To my firstborn, a future restaurateur and chef:

Rather Simple Spicy Beef Stew Recipe

Serves 4

1.5-2 lb beef 1″ cubes
15 baby carrots or two big carrots pealed and cut
1 large onion wedged 1″ pieces
3 medium potatoes, pealed, 1″ cubes.
1 celery stock, chopped 1/4″ pieces
6 garlic cloves, chopped
1-2 hot peppers finely chopped (Jalapeno, Thai green or any other to your likings and taste)
1/4 cup all purpose flower
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tbsp paprika
1 tsp sugar
Optional 1 cup red wine (Port or any other).
Optional two strips of bacon cut to 1/2″ chunks and fried for one minute between step 2 and 3.

In a ziplock or any strong bag place flower, salt, black pepper, paprika and sugar, shake, add meat, shake well to evenly cover meat.
Heat olive oil in a big enough pot over high flame.
Add hot pepper and garlic, stir for one minute.
Add meat (keep the leftover flower and spices mix for later). Stir a few times a minute until meat start getting brown and crisp on the outside.
Add potatoes, stir for 3-4 minutes.
Add onion, celery and carrots, stir for 2 minutes.
Stir in the flower and spices mix that was left.
Add the wine and add water to cover, then add two more cups water. Gently stir.
Bring to a boil, lower flame to medium-low, cover, cook for 1-2 hours.

If the sauce doesn’t look thick enough after an hour or so, continue cooking uncover for half an hour.

* Can be garnished with chopped parsley.

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beef Archives - Opine Away

Ghetto Sous Vide

Rather Simple Spicy Beef Stew Recipe