butternut squash Archives - Just Julie https://www.julieolive.co.uk/tag/butternut-squash/ A Malaysian lost in Britain Tue, 19 Nov 2024 13:22:05 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0 134825744 SousVide Beef Brisket Steaks in mushroom red wine jus https://www.julieolive.co.uk/2018/12/15/sousvide-beef-brisket-steaks-in-mushroom-red-wine-jus/ https://www.julieolive.co.uk/2018/12/15/sousvide-beef-brisket-steaks-in-mushroom-red-wine-jus/#respond Sat, 15 Dec 2018 21:15:32 +0000 https://www.julieolive.co.uk/?p=74 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 …

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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. 

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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.
Butter shallots & garlic
Mushroom, beef stock & red wine
Butter and flour
The roux
The SousVide beef
Torching
Dane

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