Recipe for sous vide dry-aged coulotte
Recipe for beef culotte prepared sous vide. Served with homemade whiskey sauce, boiled potatoes, and pickled red onions.
Ingredients
- 1 pcs. Beef Coulotte Dry-aged for 35 days
- Spices Salt and pepper
- 150 gram Whiskey
- 32 gram Balsamic Vinegar
- 4 pcs. Thyme Fresh and with stem
- 2 pcs. Rosemary Fresh and with stem
- 4.2 gram Sugar
- 17 gram Barbecue marinade BBQ Sauce. It can easily be a store-bought sauce
- 50 gram Ketchup
- 50 gram Tomato Puree
- 300 gram Whipping Cream
- Spices Salt, pepper, and lemon juice
- 1 kg Potato
- Salt
Instructions
Beef Coulotte
This project required a bit of patience, as the meat was dry-aged for 35 days before cooking. The fresh meat looked like this:
The meat was dry-aged for 35 days in a dry-aging cabinet.
The meat was trimmed:
Then seasoned with salt and pepper and vacuum-sealed:
The meat was cooked for 3.5 hours at 55 degrees Celsius (131 degrees Fahrenheit) in a sous vide/water bath.
Afterwards, it was patted dry and seared with a blowtorch.
The meat was carved (see for example this guide), first slicing from the pointed end, and when halfway through, turning the roast 90 degrees Celsius (194 degrees Fahrenheit) and slicing lengthwise.
Whiskey Sauce
Start by scalding your thyme and rosemary sprigs (we usually place them in a sieve and pour boiling water over them from our boiling water tap). Separate them into stems and leaves.Whiskey Essence
Bring 5 tablespoons of whiskey and 1 tablespoon of balsamic vinegar to a boil along with the stems from the herbs. Use a small pot for this. Let it simmer for about 5 minutes until half the liquid remains. You now have your essence. Pour it into a small bowl and let it cool down a bit before use. Wipe the pot clean so it can be used again.The Sauce
Bring 5 tablespoons of whiskey and 1 tablespoon of balsamic vinegar to a high heat and set it on fire. Let it burn out; it usually takes only 10-15 seconds. Add ketchup, BBQ sauce, and tomato puree to the very hot pan and let it "char" for 30-45 seconds. Turn down to low heat and add the whiskey essence. Next, add the sugar and chopped rosemary and thyme leaves. Let it simmer for 5 minutes and then add the cream. Let it simmer for another 10 minutes and season with salt, pepper, and lemon juice to taste.
Potatoes
Scrub the potatoes and boil them in salted water for about 20 minutes. If you stick a sharp knife into the potatoes, they should fall off when you lift the knife - that's how you know they're ready. Give them a bit more time if they don't release.Serving
Ensure the coulotte is correctly sliced and give it a sprinkle of freshly ground pepper and a good flake salt. Serve the dish with the potatoes, sauce, meat, and pickled red onions.
The meat was dry-aged for 35 days in a dry-aging cabinet.
The meat was trimmed:
Then seasoned with salt and pepper and vacuum-sealed:
The meat was cooked for 3.5 hours at 55 degrees Celsius (131 degrees Fahrenheit) in a sous vide/water bath.
Afterwards, it was patted dry and seared with a blowtorch.
The meat was carved (see for example this guide), first slicing from the pointed end, and when halfway through, turning the roast 90 degrees Celsius (194 degrees Fahrenheit) and slicing lengthwise.
