RENDANG BEEF SOUS VIDE (KETO)

This recipe is a compilation of various recipes found on the internet.

Ingredients:
700 g stewing beef (dutch: riblappen)
1 TSP salt (to season the meat)
2 TBSP coconut oil to sear the beef
dash of vinegar (to soften the meat connective tissue)
400 ml coconut milk
1-2 lemongrass (sereh), bruised with wooden stick (rolling pin)
3 Indonesian bay leaf (salaam or laurierblad if you can't find it)
3 Kaffir lime leaf (djeroek poeroet)

Ingredients for the bumbu:
1-3 TBSP sambal oelek or 1-2 fresh red chile pepper(s)
2-4 cloves chopped garlic
100-200 g chopped onion
1-2 TBSP fresh chopped ginger
1 TBSP fresh galangal (laos) or 2 TSP powder
2 TSP ground cumin (djinten)
2 TSP ground coriander (ketoembar)
1-2 TSP trassi
1/8-1/4 TSP ground cloves, be careful
1/4-1/2 ground curcuma (koenjit, dutch: geelwortel)
1/2 TSP mustard seed
20-30 g crushed candle nuts (kemire noten). If eaten raw candle nuts are a little toxic.

Proces all the ingredients for the bumbu in a foodprocessor or, even better although more time consuming, a mortar. This makes the Indonesian equivalent of what is called curry paste in India and in Thai cooking.

Season the beef with salt. Sear in hot coconut oil to brown a little,for only a few minutes. Take the beef out the pan and put it aside. Add the bumbu ingredients and simmer over low heat also a few minutes.

Add coconut milk, lemongrass, bruised with wooden rolling pin, bay leaves and lime leaves.
Cut the raw meat in pieces of 2,5-3 cm. Add to the sauce.

Put sauce and meat into a bag, add vinegar. Make vacuum and cook for 24 hours @ 74 ºC.

When finished strain sauce.

CARROT GINGER SOUP

This recipe is a variation on the one given in the (marvellous) book VEGAN KETO written by Liz MacDowell (2018).

Ingredients
30 ml extra-virgin olive oil
300 g thin (1mm, foodprocessor) sliced carrots
2 TBSP grated fresh ginger
400 ml bone broth
chili powder
1/2 TSP chili powder
400 ml full-fat coconut milk
2 lemongrass stalk, beaten with wooden hammer.
Grated zest of one lemon
Freshly ground black peper
Coriander, very fine sliced


Heat olive oil in a saucepan over medium heat. Add carrots and ginger. Let simmer and stir occasionally until carrots begin to soften.
Add the broth,  chili powder (be careful) and coconut milk. Turn heat low and simmer for about 20 minutes (@sous-vide temperature for vegetables: 85 ºC). Don't cover the pan once coconut milk is added.
Pour the soup into a blender until smooth.
To serve, divide soup over bowls and top with the lemon zest, freshly ground peper and a bit of sliced coriander.

Runderbotten bouillon (e: Bone Broth)

In de keto-wereld, waar weinig tot geen koolhydraten en suikers worden genuttigd en (intermitterend) vasten de gewoonste zaak is, maakt Bone Broth een geweldige opgang. Terug van weggeweest. Want voor onze grootmoeders was de bouillon de gewoonste zaak van de wereld, zoals kippenbouillon voor als je griep had.

2-3 kilo runderbotten.
- mergpijp
- ossenstaart
- schenkel
- als het kan ribben, kort gezaagd door de slager.
2 wortelen
2 preien
2 uien
een knolfookbol
2 stukken selderij
laurierblad
2 TSP zwarte peper
1 TBSP appelazijn

Runderbotten 20 minuten in over op 190 ºC op bakblik roosteren. Omdraaien en wortelen, prei, ui, knoflook erbij. Weer 20 minuten roosteren.
Overbrengen in pan met 3 l water op 85 ºC en voeg alle ingrediënten toe. 48 uur laten simmeren, dan af laten koelen, zeven.

In de koelkast een week houdbaar, in de vriezer 3 maanden.

  

Miscellaneous recipe: Making liquor by using sous-vide technique

Making liquor, such as from plums, lemon, pears or walnuts usually takes months. By making use of sous-vide technique this time span can be decreased to hours.

As an example the making of cranberry liquor is demonstrated.
400 g washed down cranberries, cut in half,
300 ml vanilla brandy (alcohol percentage: 24 %)

Combine brandy and cranberry halves in an airtight preserving pot (Glass). Place pot in water bath for 4 hours at 58 ºC. Don't open the pot until cooled down because it is pressurised. 

Instead of the air-tight lid, which is removed during cooking, a stainless steel dish is placed on top of the glass pot. This dish is filled with cold water.

This method is replaced for a safer one (February 2020): The air-tight lid of the pot is removed and instead a small metal dish is placed on top of the pot.  This dish is filled with cold water. (Alcohol) fumes will condensate on the outer surface and not escape. 

Sieve liquid and press cranberry halves as to obtain as much liquid as possible. Store in a cool place.

Of course the liquor can be diluted with sugar sirup it you want.

KETO SOUS VIDE SPARE RIBS

An easy to make sous vide rib recipe which will make you very enthusiastic and your visitors too.

Ingredients (4 persons)
2-2,5 kg spare ribs, cut the rib rack in pieces of 5-6 ribs. Remove the membrane, this can be the only hard thing of the recipe. 

For the rib rub, mix thoroughly:
1,5 TBSP chili powder
2 TBSP fresh cracked black peper
1 TBSP celery salt
1 TBSP garlic powder
1,5 TBSP paprika powder
1 TBSP onion powder
2 TBSP erythritol
1,5 TSP smoke salt

Rub ribs with the mix.
Put two pieces in a food saver bag, vacumize and seal.
Submerge in preheated sous vide bath for 24 hours @ 61ºC.
Cool down quickly in an ice bath and store in refrigerator.
Right before using: Heat grill plate or BBQ.
Cut ribs apart with a sharp knife, put them short on the plate or BBQ until Maillard reaction occurs.

You can experiment with endless variations rubs, you can use endless variety (BBQ) sauces. So enjoy.

Ossestaart croquetten

Het maken van kroketten gevuld met ossenstaartvlees is niet zo moeilijk, wel bewerkelijk.
Het gaat om de volgende stappen:

1. Het maken van een echte hele goeie ossenstaart bouillon (dag 1).
2. Het vlees van de bonkjes afhalen, best wat werk, en klein snijden. Het maken van een bechamelsaus (bloemkoolsausje) (dag 2).
3. Het vormen en van de kroketten om ze vervolgens te
4. Frituren (dag 3) .

Ingredienten:

• 1 ossenstaart, in stukken gezaagd van ongeveer 5 cm. Meestal zijn de stukken diepgevroren, laat deze rustig ontdooien.
• 2,5 l water (dit is de helft van de hoeveelheid die in de culinaire encyclopedie wordt aanbevolen)
• 4 laurier blaadjes
• 4 wortels
• 2 uien in kwarten, met schil, voor in de bouillon
• 1 ui fijn gesneden en gefruit voor in de saus.
• 10 peperkorrels
• 8 tijmtakjes
• 3 verse oregano takjes
• 4 blaadjes laurier
• 1 tak rozemarijn
• 5 blaadjes salie

Dag 1. We hebben de ontdooide staartstukken gewenteld in volkorenmeel en in olijfolie aangebraden. Middelhoog vuur en effe flink doorzetten.

De aangebraden stukken ossenstaart

Vervolgens in een sous-vide pan 2,5 l water, 78 ºC. Staart er in, kruiden en specerijen erbij. 20 uur laten 'sudderen'.

Dag 2. 

Cold Smoke Generator

Cold smoking is carried out at temperatures approx 25 ºC, whereas hot smoking takes place at temperatures > 65 ºC.

So be careful: prepare your foor adequately when cold smoking because the temperatures makes unwanted bacterial growth more than likely. There is a wealth of fine literature on the internet how to cure your food so that Cold Smoking becomes really safe. See for example here 

The Cold Smoke Generator I build follows the often used principe of a Venturi Generator, which can be found all over the internet. This kind of smoke generators are also commercially available.

For a impression of the first version see a short YouTube clip.

Partslist & 

40 cm steel square tube 80*80, thickness: 2,5 mm.

This steel square tube is the most expensive part is you do not have it at your scrape belt. In this tube we will make two holes at the top. exactly opposite aligned and an air intake at the bottom of the tube.

We need steel gauze, approx 8,2* 50 cm.

We need one Brass Compression Fitting, Straight Coupling 22 mm, which part has to be slightly modified.

Brass Compression Fitting, Straight Coupling 22 mm.
 Left: Original Fitting. Right: Modified Fitting

We need something that can serve as venturi nozzle. Try to be inventive. I used a wire curtain rod.

Nozzle of venturi: Wire Curtain Rod 

Wire Curtain Rod, disassembled.
Diameter of screw-thread approx. 12 mm  

The backside of the Wire Curtain Rod is already supplied with 1/4 in. screw-thread. and a brass hose barb with straight fitting style fits.

Wire Curtain Rod with Brass Nose Barb 1/4 in. screw-thread

We will continue the description soon.