SousVide Beef Brisket Steaks in mushroom red wine jus

SousVide Beef Brisket Steaks in mushroom red wine jus

SousVide Beef brisket steak (28 hours), roasted banana shallots, creamy butternut squash, buttered asparagus, pickled roasted red peppers served with a red wine mushroom sauce. 

I promised my boy lollipop that he will be getting only English food this week. Hence my SousVide machine has come out to play. I bought some beef brisket as they looked very nice and I do not mind beef brisket cooked SousVide as they are quite a tasty cut. However cooked normally it could be quite tough. This beef brisket steaks were about 3 cm thick but when SousVide at 140F for 28 hours they were really tasty and tender. 

SousVide Beef Brisket Steaks in mushroom red wine jus

Ingredients

  • beef brisket
  • Mushroom Red Wine Jus
  • 1 tbsp butter
  • 1 tbsp mince shallots
  • 1 tsp mince garlic
  • 1 pkt brown chestnut mushrooms
  • 1 tbsp Roux mic butter & flour equal amount
  • 1 cup red wine
  • salt and pepper
  • Butternut Squash Puree
  • peeled and cubed butternut
  • butter

Instructions

Mushrooms Red Wine Jus

  • Melt butter and add in the chopped shallots and garlic. when fragrant add in the mushrooms
  • Add in the red wine. Reduce to half by boiling before adding the beef stock.
  • After adding the beef stock let it reduced to half by boiling.
  • Add the roux slowly and stir till it reach the consistence you want.
  • When done, add in any excess juice from your beef SousVide and a slice of butter for a glossy jus.

Butternut Squash Puree

  • Preheat oven to 200 C/Gas 6. Place squash on a baking tray and drizzle with melted butter. Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled. Scoop flesh into a food processor; pulse until smooth. I put into a pipping bag to pipe on plate,

Asparagus

  • Just blanch in hot water and just laced with butter.
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