Boeuf boletus

In a previous post, I was giving the preparation method for the blanquette de veau using a slow cooker with sous-vide conservation. This time, a boeuf boletus using same technique.

Here are the ingredients...

Chunks of beef, few oignons, persil and boletus from last autumn.

The fresh boletus were dried after picking last October in our secret island for boletus. I just put them in water before adding them to the stew. All ingredients are poured in the slow cooker, set at 8 hours on low (65°C on our slow cooker). I added a bit of water to top-up liquid in the slow cooker, to prevent the meat from drying.

Half way in the slow cooking... Back to bed!

In the morning, I added a bit of mizen to give some consistence to the sauce, before pouring the stew in a large sous-vide bag. I then put the bag for few minutes at 80°C to ensure that any possible contamination of the bag or the stew during the bagging is controlled.

Then, I put the bag in chilly water for interrupting the cooking rapidly, and store in the fridge, after having noted date and content.

This bag was prepared on 18 of May, and eaten with friends no 28 May in Öja.

The bag is taken directly from the fridge, and put in hot water in the kitchen sink of the boat 30 minutes before arriving to the harbour. Water should is quite warm as the engine used to join the harbour effectively heats it.

A few minutes in a pot before serving, the time to cook some fresh potatoes. Delicious, particularly after a day of heavy sailing, when ready in minutes!

Great pleasure to offer good cooking to the crew who deserves it.