The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › 45 day Sirloin au poivre
June 9, 2012 at 3:27 am #1408
did I get your attention? :laugh:
That is our feast for tomorrow night. I used to be a “snob” thinking that a Jaccard was only to be used for tough, cheap cuts – but then I learned otherwise. Trust me – an aged chunk-o-cow even further tenderized with that tool makes for an incredible meal!
RonJune 10, 2012 at 6:04 pm #6134
The traditional French dish of steak au poivre uses beef fillets, but I have experimented substituting tenderloin, aged rib eyes and now aged sirloin. As I mentioned I used my Jaccard and worked over the meat fairly well and trimmed off any internal gristle to assure tenderness thorough-out. Welllllll – I’m here to say last night’s sirloin has been the best yet and will be my meat of choice for this tasty dish. The sauce is so rich to began with, but the tenderness and taste of that aged sirloin still shined through to give a wonderful blend. BTW I have no cognac, but just use a good brandy instead.
I have no plated shots, but here it was in the skillet just before serving.
Try it – I highly recommend it!
RonJune 11, 2012 at 3:27 am #6135TheaKeymaster
NOTE OF CLARIFICATION:
As Ron describes, you Jaccard ONLY AFTER aging. Jaccard-ed meat is punched through with needles or blades. A cut of any kind into whole muscle meat makes it no longer suitable for dry aging as bacteria or the potential for bacterial is introduced into the meat.
Never, never try to dry aging Jaccarded or rolled fresh meat of any kind.July 20, 2012 at 7:57 pm #6158
That meal was so memorable that I’m repeating it tomorrow night with another piece of that 45 day Sirloin. Trust me people – you have to try it!July 25, 2012 at 1:08 am #6171
Rather than jaccarding i use the Marinade Express machine. This is a vacuum marinator.By placing it in this device and adding the unflavoured sachet it kills the bacteria and locks up the enzymes required in the dry ageing process. This process is called the Grovac Process and is used commercially. I used this on both sirloin and pork loins with fantastic results. I kept part of each meat untreated for comparison and the affect is unbelievable. Both tated more meatier with their respective flavours and were so much more tender. 🙂July 25, 2012 at 1:14 am #6172
Thanks for your idea, Arthur. BTW I paid $24 for my Jaccard…how much was your machine? 🙂July 25, 2012 at 3:07 am #6173
I paid $299. I also have a jaccard. I suggest you Google the Grovac Process or marinator express and you will understand why i use it. The bacteria that rots meat also does the same to our inners. Generally the good bacteria kill these off. You also use it on fruit and vegetables. See how long it tkes a carrot to rot if it is left out of the fridge. With this process it would last weeks. Iam also retired but would like to be around for many more years withou tailments.September 28, 2012 at 4:06 am #6283
Been a while since I did this last, but I have another one from that same aging thawing for Saturday night. Man do we love that meal!!!February 12, 2013 at 9:49 am #6690Scott MarkMember
Any time you feel like posting a recipe, that would be a fine thing.
Tell us more about the Jacquard? I’ve got one, but I don’t use it very often because the steaks get to be so tender using the “hot tub” method. I’m afraid of getting to the point where it’s like chewing a wet paper towel – and that’s not any fun.
I just received my cold-smoke aid. I’m very much thinking about cold-smoking some steaks over oak, but I think the right thing is to cold-smoke the sub-primal and then age it, rather than smoking some steaked-out aged beef.
ToastyFebruary 12, 2013 at 10:33 am #6691
I agree that the hot tub method works better. Many of the methods on the web mention 100degreesF as the temperature but this is incorrect. You need the bath at 125F for rare for 1 – 1.5hours. If you are immune compromised you need to cook it for 6-8 hours at 130F (medium rare) or 140F (medium). Season it very well and sear each side for 30 seconds to a minute over very hot coals or a smoking pan. People who aren’t immune supressed can get the doneness at these levels mentioned after an hour. This process enhances the flavour of the steak even more.February 12, 2013 at 10:36 am #6692Scott MarkMember
Thanks for the tips! It’s always nice to hear from someone who’s in-the-know.
ToastyFebruary 13, 2013 at 12:04 am #6693quote toasty” post=3494:
Glad to obliges, but first about the Jaccard…
It really came about as an alternative ~ for years and years my wife insisted that I apply Adolph’s sodium free & unseasoned tenderizer to her steak. I would sprinkle it on and then jab the meat with a fork several times. I was reading about the Jaccard and what it did to tenderize so I bought one. I was able to wean my wife off Adolph’s which I never thought was good for her away!
I have used the Jaccard mostly with chicken breasts but it works well with beef, but I just don’t go overboard. Reason? I literally ruined a dry aged prime rib by getting carried away one night. It was mushy and about like eating ground beef. Used in moderation I still recommend it – especially in recipes where fillets are normally used such as in the Steak au Poivre.
Speaking of which – here is the recipe you requested. First time I made it I substituted brandy for cognac, but when we saw we loved it I have been using Remy Martin Cognac ever since.
RonFebruary 14, 2013 at 6:26 am #6695
You need to age the meat before the cure not the other way around. The process is to tenderize and then cure. As the tenderizing process alters the water content of the meat you may need to back off a bit with the curing salts. As the curing process preserves the meaFebruary 14, 2013 at 6:53 am #6696TheaKeymaster
Jaccarding is a process of tenderizing whole muscle meat by puncturing it with needles or narrow blades.
NEVER puncture meat prior to dry aging as the meat will ROT.
Jaccarding introduces external bacteria and oxygen into the meat, and is fine to do just prior to preparing a dish.
But NEVER JACCARD PRIOR TO AGING OR CURING.
Sorry for the ALL CAPS, but this is critical food safety, folks.May 27, 2013 at 9:48 am #7059
How did you go with the smoking? Did you smoke it first prior to ageing? Was the smoking cold or hot? It has come to that time of the year for me to do some cold smoking (winter in Australia) and i am interested in your comments. Thank you in advance.
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