So, I have been craving some sliced beef and
normanaj
last week post pushed me over the ledge and I just had to have it!
Picked up a couple "Eye's" for the craving!
Did salt treatment and back in the fridge for 36 hours...
All dry brined ready to season.
Seasoned with some woster then kinders buttery steak and carnalized onion ...
On the RT 1250 at 240, with the cold 17 deg, I pushed the temp up from my usual 235....
About an hour in....
On to the gravy.... Started with a whole onion, shallot, and clove of garlic... in a pot with some oil to brown them. Once they started browning, I also added a bit of butter for caramelization...
once nice and brown, I added 1/2 C red wine, 3Tbsp Soy, 2 Tbsp woster, 1 Tbsp beef base (better than bouillon) and reduced that down.... Then added 3 C beef stock, 1 C chicken bone broth, some salt pepper, and a sprig of fresh thyme and rosemary.... light boiled for 45 mins then screen strained and thickened with a starch slurry
Bingo both pulled at INT 135 and rusting in 140 degree oven...shooting for a uniform INT of 140.
Rested in the oven for 35 mins then the slicing......OH MAN me a happy camper!!!!
And now the "Diner Blue Plate" special!
Thanks
normanaj
for pushing me to do this! Man it hit the craving right on the mark!!!
Oh Mrs C made a berry salad to go with it..... With a golden balsamic orange vinegaret
Oh I did pull one from the house oven once it normalized in INT and cooled it....It is going to be dinner tomorrow night.... more to come on that one!
normanaj
last week post pushed me over the ledge and I just had to have it!Picked up a couple "Eye's" for the craving!
Did salt treatment and back in the fridge for 36 hours...
All dry brined ready to season.
Seasoned with some woster then kinders buttery steak and carnalized onion ...
On the RT 1250 at 240, with the cold 17 deg, I pushed the temp up from my usual 235....
About an hour in....
On to the gravy.... Started with a whole onion, shallot, and clove of garlic... in a pot with some oil to brown them. Once they started browning, I also added a bit of butter for caramelization...
once nice and brown, I added 1/2 C red wine, 3Tbsp Soy, 2 Tbsp woster, 1 Tbsp beef base (better than bouillon) and reduced that down.... Then added 3 C beef stock, 1 C chicken bone broth, some salt pepper, and a sprig of fresh thyme and rosemary.... light boiled for 45 mins then screen strained and thickened with a starch slurry
Bingo both pulled at INT 135 and rusting in 140 degree oven...shooting for a uniform INT of 140.
Rested in the oven for 35 mins then the slicing......OH MAN me a happy camper!!!!
And now the "Diner Blue Plate" special!
Thanks
normanaj
for pushing me to do this! Man it hit the craving right on the mark!!!
Oh Mrs C made a berry salad to go with it..... With a golden balsamic orange vinegaret
Oh I did pull one from the house oven once it normalized in INT and cooled it....It is going to be dinner tomorrow night.... more to come on that one!
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