Wed., Jan. 24th: Sous Vide Brisket “Steak” with Marble Potatoes and Creamed Savoy Spinach ($16 Per Person / Time to Cook: 30 min., / Cook By Day: Saturday)
Brisket is a well used muscle from the lower chest of the cow. As such, brisket is high in connective tissue which makes this cut of meat rather tough if not cooked for a long time. Normally, brisket is cooked for several hours either by smoking or in a braise with temperatures ranging from 200-250, which results in a fork tender cut of meat. By contrast, we will be cooking the steak Sous Vide at 140 degrees for much longer. The length of time will result in the collagen breaking down into gelatin, despite a temperature never above 140, yielding a brisket with texture similar to a steak. The meat will simply be seared to reheat.
Savoy spinach is emerald green with curly leaves with a slight mineral taste. These will be blanched to remove excess water and added to a traditional Bechamel sauce, which is a roux (flour and butter) and milk. The Marble Potatoes will be simply roasted and finished with Fleur de Sel.