Meat tricolor

What would come out if???
I’m pretty sure exactly this question has always been the key one to push the development of the science and art. Regarding the cooking process it can be quite risky to answer this question, however, it’s obligatory, otherwise you’re limited to consume only french fries with ketchup and mayonnaise.
I’ve always been in love with cooking various steaks, beef, chicken, fish ones etc.
This time I got the idea of combining them somehow.

To get the desired color composition, which is important indeed, I took couple of beef pieces, chicken thighs and semi-fat pork. The ingredients were layered and each layer was sprinkled with spices. The thickness of each piece is about 4 cm, that’s why the whole «sandwich» came up 16 cm height, weighing 2 kg. The size was chosen to fit my favorite press mold for ham making.

I discovered a jar of exquisite truffle salt of Provence, once given to me by a famous chef Belonika. Finally it can be applied.
Truffle salt — 2%
Pepper mixture — 0,5%
Granulated garlic — 0,5%
Paprika — 0,1%
Dried rosemary — ¼ tea spoon, to add aromas. And the pine nuts are wonderful icing on the cake. I grounded about 40 gr in a mortar to sprinkle each meat layer with it.

The whole meat «brick» was wrapped tightly in a transparent film and placed in a fridge for 24 hours to saturate. The latter is not obligatory at all since the cooking process will take almost 24 hours, so this time the product will saturate naturally even without previous curing. However, my intention was to get rid of excess liquid during the salting process.

Next day I unwrapped the «brick» carefully, drained the liquid and put it on the same transparent film in the mold (no tight covering), and pressed it hard. I wouldn’t recommend to wrap tightly since there will be much liquid going out and it shouldn’t stay inside the airtight bag, it should flow out definitely.

There are two cooking methods

Sous-vide — easy, technologically practical but not widely available yet. 75С — 20 hours.
I decided to experience an everyday use method. The electric oven was set at 80C, convection 23 hours. The inside oven temperature is floating within 10 degrees, that is why inside product temperature had always been maintained at the necessary 70C for a long time.

When the product is ready I would recommend to place the mold in a cold water straightway for an hour. Afterwards, it should be put in a fridge for 3 hours minimum. Only after that the product is taken out of the press mold.
The brick came out really beautiful with clearly marked layers, tightly glued because of the collagen released. So, no need to worry about heating treatment — the «brick» will not fall apart.

Before serving I would definitely advise to roast in oil each piece on both sides to get a festive brightview and, of course, to get one of the most important cooking reaction — so-called «Maillard reaction».

Waiting for further colorful flavor descriptions?
Try to cook the recipe yourself, it’s not difficult, and then you’ll share your impressions with me.

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