I recently attempted a couple of new techniques / components. After having great success with the Sous Vide pastrami, I attempted to do a naked short rib sous vide over the weekend. I really liked the texture of the pastrami, so against my better judgement I did 48 hours at 64 degrees even though all of the other sources I'd seen recommended 60 or 62. Unfortunately the short ribs came out without a super juicy texture, and while they were pretty good, it wasn't anything close to the pastrami. I'm assuming it was because the temp was too high.
I made aerated blue cheese sauce from MC@home which was good, I fried some brussells and some hen of the woods. I made the brioche buns and toasted some disks for a crunchy element which worked well.
Unfortunately, I also tried to make the pressure cooked red wine glaze from MC@Home, which involved ~35-40$ worth of ingredients (a bottle of wine, 3 pounds of ground beef, beef knuckles, herbs, veg, etc.). Everything was great until the pressure cooking step which ended up with a completely black charred layed about .5 inches thick on the bottom of the pan and a completely ruined sauce. Two conjectures about what went wrong here: 1. temp on the pressure cooker was too high. Once it hit pressure I left it at about medium-medium high for the two hours. 2. I didn't stir in the water well enough once I added it and so the carmelized veg and tomato paste formed a suction on the bottom that wouldn't let moisture act as a barrier and it burned.
Anyone made this recipe or have any thoughts?
Overall I thought the dish was good. I should have dressed the brussells in some fish sauce or other acid, and I think the sharp flavor of both the blue cheese sauce and the brussells was just too much. It was begging for the red wine glaze. I think the short ribs would have been much more palatable with the glaze as well.
As always the sage advice of the forum is much appreciated!!
