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Sous Vide Beef Kaldereta

June 15, 2017 by Food For Net

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a closeup image of a beef dish, with text overlay "Sous Vide Beef Kaldereta"

Sous Vide Beef Kaldereta Recipe

Sous Vide Beef Kaldereta A comforting stew that would definitely win everyone's approval. This Kaldereta is a very worthy addition to your recipe collection. 1 Kilogram Beef Short Ribs1 Piece Red Onion (cut into chunks)1 Piece red bell pepper (diced)1 Large Carrot (cubed)1/2 Cup Green Olives1 Cup Tomato Sauce1/2 Cup Liver Pate2 Tablespoons Worcestershire SauceSalt (to taste)Pepper (to taste) Marinate the beef in Worcestershire sauce and black pepper overnight.Season the beef lightly with salt and sear in a hot pan. Set aside.In the same pan, sautee the onions, bell pepper, carrots, and olives.Stir in the liver pate and tomato sauce.Put…
Sous Vide Beef Kaldereta
Sous Vide Beef Kaldereta
2017-06-15
Food For Net
The beef was simply perfect - moist, tender, with just the right bite. The harmony of flavors in this dish is simply excellent.

Sous Vide Beef Kaldereta

Speed - 93%
Simplicity - 96%
Tastiness - 100%

96%

Yummy!

The beef was simply perfect - moist, tender, with just the right bite. The harmony of flavors in this dish is simply excellent.

User Rating: 5 ( 1 votes)

Sous Vide Beef Kaldereta

A comforting stew that would definitely win everyone's approval. This Kaldereta is a very worthy addition to your recipe collection.
Pin Recipe
Prep Time: 8 hours
Cook Time: 1 day
Total Time: 2 days 8 hours
Course: Main Dish
Cuisine: Spanish
Servings: 6 people

Ingredients

  • 1 Kilogram Beef Short Ribs
  • 1 Piece Red Onion cut into chunks
  • 1 Piece red bell pepper diced
  • 1 Large Carrot cubed
  • 1/2 Cup Green Olives
  • 1 Cup Tomato Sauce
  • 1/2 Cup Liver Pate
  • 2 Tablespoons Worcestershire Sauce
  • Salt to taste
  • Pepper to taste

Instructions

  • Marinate the beef in Worcestershire sauce and black pepper overnight.
  • Season the beef lightly with salt and sear in a hot pan. Set aside.
  • In the same pan, sautee the onions, bell pepper, carrots, and olives.
  • Stir in the liver pate and tomato sauce.
  • Put the beef and sauce into a sous vide bag.
  • Cook for 24 hours at 150F.
Like this recipe?Follow @FoodForNet on Pinterest!

This is easily the best beef stew among all others I've cooked and tasted. . . in my opinion at least. It just has every element of a good beef stew covered(personal opinion again). Let me elaborate.

This stew, as all others should, start with a good cut of beef. Though I leave choosing the cut of meat totally up to you, I suggest going for short ribs. The perfect layering of lean meat and fat just makes the dish significantly moist, tender, and rich.聽An equally good replacement would be, cuts from the shank, which just explains the popularity of the French Osso Bucco.

We begin by giving our beef some considerable depth of flavor with a simple marinade of Worcestershire sauce and black pepper. The slight fermented taste of Worcestershire sauce just gives the beef so much more umami, and not to mention, a deeper brown color.

Leave the beef to marinade overnight to let those flavors fully develop.

Let's give these cuts a quick sear to intensify those flavors further. Make sure to let any excess marinade to drip off from the beef, drying them with some paper towels if needed. Too much moisture on your beef would keep it from getting a proper sear, ending up steaming in the pan instead.

Once deeply crusted, set the beef aside, and in the same pan roast the aromatics – carrots, onions, bell peppers, and olives. Other cooks I know leave these vegetable components to be added towards the end of cooking to keep them al dente. That would be the right thing to do if you do intend these聽to be vegetable components for your dish.

I do however prefer that these vegetables serve as flavoring agents so I'm adding them right from the beginning聽and get the most flavor out of them. Give them some time to fully caramelize in the pan.

Once the aromatics have properly roasted, it's time to add the tomato sauce and liver paste. You may skip the liver if you personally don't like the taste of it.

No need to bring the contents of your pan to a simmer. Take it off the heat, transfer everything together with the beef into a sous vide bag and cook accordingly.

I gave these short ribs 24 hours at 150F and they ended up perfectly succulent and tender while retaining a very natural bite. You may go all the way up to 36 hours if you really want your beef much tender.聽

I've seen some cooks finish this dish with some gratinated cheese on top, and to be honest, it does add so much richness to the dish. I personally find the dish adequately rich as it is, and would rather add heat from some chilis to cut some of that richness down.

Sous Vide Beef Kaldereta Full Recipe on foodfornet.com

Sous Vide Beef Kaldereta

A comforting stew that would definitely win everyone's approval. This Kaldereta is a very worthy addition to your recipe collection.
Pin Recipe
Prep Time: 8 hours
Cook Time: 1 day
Total Time: 2 days 8 hours
Course: Main Dish
Cuisine: Spanish
Servings: 6 people

Ingredients

  • 1 Kilogram Beef Short Ribs
  • 1 Piece Red Onion cut into chunks
  • 1 Piece red bell pepper diced
  • 1 Large Carrot cubed
  • 1/2 Cup Green Olives
  • 1 Cup Tomato Sauce
  • 1/2 Cup Liver Pate
  • 2 Tablespoons Worcestershire Sauce
  • Salt to taste
  • Pepper to taste

Instructions

  • Marinate the beef in Worcestershire sauce and black pepper overnight.
  • Season the beef lightly with salt and sear in a hot pan. Set aside.
  • In the same pan, sautee the onions, bell pepper, carrots, and olives.
  • Stir in the liver pate and tomato sauce.
  • Put the beef and sauce into a sous vide bag.
  • Cook for 24 hours at 150F.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Dinner, Original Recipes, Sous VideTag: Beef, Ribs, Sous Vide Recipes
Previous Post:Smoky Sous Vide Squash
Next Post:Sous Vide Chorizo and Cherry Tomato Confit

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