Chuck roast Norm King

Anova Culinary

BEEF CHUCK ROAST WITH MUSHROOM SAUCE

Author

MPex6UwpRrA7MGXtjEGCC9

Prep Time: 00:00

Recipe Time: 48:00

Temperature : 129F / 53.9C

Ingredients

Directions

  1. PROCESS AT 128 F/53 C FOR 48 HOURS. #1 Remove the package from the bath. #2 Pinch gently to check tenderness. #3 Harvest the juices. #4 Bring the juices just to boil in a microwave or sauce pan–less than one minute. #5 Strain the liquid through a colander lined with a moist paper towel–the moisture prevents the juices from clinging to the fabric. #6 Set aside clarified juices to make the sauce.
  2. #1 Pat the steak/roast dry. Ignore the pallid color–that is the hue of denatured myoglobin that has not been “Maillardized” yet. #2 Dust lightly with powdered egg white (or brush with fresh). #3 Mist with water to reconstitute the sticky surface. #4 Sprinkle with preferred seasonings. Turn the steak over and repeat the process. #5 Spray or drizzle with a little vegetable oil. Preheat a large skillet to 300 F/150 C. Add a few drops of oil to the pan and #6, add the steak.
  3. #1 Sear the steak on the first side–it should take about thirty seconds. Turn the steak over and continue to sear for another thirty seconds. The next step is very important: REMOVE THE STEAK FROM THE PAN. Keep warm in a 140 F/60 C oven or on the back of the stove until service. #2 Add 1 Tablespoon of vegetable oil to the pan and add the onions. Cook until translucent, but do not actually “brown” them. Combine the tomato paste with the red wine and #3 add to the pan. #4 Reduce completely–red wine provides color and flavor, but NOT volume. The pan should be dry enough that you can clear a space as shown in slide #5. #6 Add 1 Tablespoon of vegetable oil and the sliced mushrooms to the empty space. Don’t panic. This works. #1 Stir to coat the mushrooms. #2 If you push the mushrooms to the side, you should see a few drops of oil gathering in the pan. Stir again. #3 Use a shaker/dredge/kitchen strainer to dust the pan with a scant Tablespoon of flour–when you stir the pan the flour should disappear. #5 Add 1 cup of water, 1 teaspoon of salt, pepper if desired and the clarified juices. #6 Stir well and bring to a simmer. Scrape the bottom gently and reduce to the desired thickness–it should “coat the back of a spoon.”

Finishing Steps