For many years I’ve been using tomatoes to marinate pork and lamb. Speaking about the degree of acidity they may compete only with cabbage (what a surprise!). Of course, pickling is used mainly to prepare a product for cooking with heating, like baking meat as a whole piece, barbecue or sous-vide…
I took a good piece of beef, sirloin, thickness 4−5 cm, weight 2.5 kg.
Black pepper 15 gr.
Coriander 8 gr.
Paprika 5 gr.
Red smoked pepper 5 gr.
Hot chili pepper 3 gr.
Granulated garlic 10 gr.
Rosemary 5 gr.
Tomatoes 400 gr. Chopped in blender.
All the ingredients should be mixed in a bowl and then the beef is marinated and sealed in an airtight bag. The product is refrigerated for 4 days.
You should not forget to massage it and turn upside down all the time in the fridge.
I decided to cook in sous-vide. So I took the meat out of the airtight bag, washed it over with water and put in a new clean bag adding 3 tablespoon of clarified butter (of course, it should be frozen).
Sous-vide device was set at 58C for 3,5 hours. When the cooking process was over I cooled the meat straight away and placed it in fridge.
Before serving I took the meat out of the bag and placed it on the trolley to grill in the oven at maximum. The beef was grilled and a nice crust appeared, and the meat also warmed up.
Tomatoes rule! The meat was perfectly salted and gained a very interesting taste, saturated by spices. A balanced taste, juicy and nice.
I’m sure this recipe can be highly rated in my personal chart of favourite meals and it will be a nice dish to please my family and friends.
No doubt I’d recommend this meal as one of the best!