Brontosaurus steak is a cut from the beef shoulder. The shoulder is typically not associated with steaks and is generally a cut used for braising, which typically needs a long time in a pot or oven to become tender.
Recipe for sous vide brontosaurus steak
Brontosaurus steak is a steak cut from the beef shoulder. The beef shoulder is typically not a piece of meat associated with steaks, as it is usually a braising cut that requires a long time in the pot or oven to become tender. However, the shoulder piece is full of flavor, and when prepared correctly, it is a piece of meat bursting with taste that is difficult to achieve from other cuts.
In this recipe, we take a different approach with the piece of meat by first cooking it sous vide for 8 hours. The long cooking time at a low temperature makes the meat so tender that it can then be pan-seared and served as a steak – a truly delicious one!
Servings: People
Sous Vide Brontosaurus Steak
Brontosaurus steak is a cut from the beef shoulder. The shoulder is typically not associated with steaks and is generally a cut used for braising, which typically needs a long time in a pot or oven to become tender.
Equipment
- Sous Vide
Ingredients
- 1 pcs. Brontosaurus Steak Beef shoulder cut, 400 gr.
- Spices salt and pepper
- Butter for frying
Instructions
- Start by vacuum sealing the meat in a vacuum bag. It is important that the ends are well sealed so that water does not seep into the meat when it is subsequently submerged in the water bath.
- Find a suitable container for your water bath - for example, a box or pot - and place a rack at the bottom of the container for the meat to rest on. The rack allows water to circulate optimally around the meat. Place the vacuum-sealed meat on the rack and insert your sous vide stick in the container.
- Pour warm water from the tap over the meat until it is about 1 centimeter above the mark on the stick, and the meat is just covered with water.
- Set the sous vide stick to 56 degrees Celsius (133 degrees Fahrenheit) and the time to 8 hours. Cover the container/pot to maintain the temperature and prevent the water from evaporating.
- After cooking, remove the meat from the water bath and the vacuum bag. Place the meat on a cutting board and pat it dry with either paper towels or a kitchen towel.
- Heat a frying pan with butter and sear the meat in the pan until it has a good crust.
- Finish cooking the steaks over medium heat; the cooking time depends on whether you prefer your steak pink or well-done. Season the meat with salt and pepper.
- Remove the meat from the pan and cut it into slices - remember to cut across the grain.
- Serve immediately!
Notes
https://youtu.be/eVfFayvKz9M