Chefs Jeff McInnis & Janine Booth Slow Cooked Aussie Chuck Flap
- Prep time 1Hr
- Cook time 72Hr
- Technique Sous-vide
- Meat Beef
- Cut Flap Meat
- Serves 8
with Green Peppercorn Tamarind Glaze
Ingredients
For the Chuck Flap
- 5-pounds chuck flap, 5 or 6 pieces portioned at approximately 1-pound each)
- 5 tablespoons kosher salt
- 2 tblsp black pepper
- 6 – 7 garlic cloves
- ½ pound butter
- 12 sprigs fresh thyme
For the Sauce (makes 3 cups)
- 1/8 cup green peppercorns
- 1 tablespoon blended oil
- 1/8 cup onion, white
- 1 tablespoon garlic, chopped
- ¾ cup whiskey
- ½ cup soy sauce
- 1 cup tamarind concentrate
- 1/8 cup lime juice
- Lime peels
- 1/8 cup palm or brown sugar
- 1/8 cup fish sauce
- 4 sprigs thyme
- 2 cups demi-glace
Method
For the sauce:
- Toast green peppercorns and reserve
- Add oil and onion to pot and sauté until just starting to color
- Add whiskey (away from heat) and flambee to burn away some of the liquor
- Combine remaining ingredients in bowl and mix together until incorporated
- After letting whiskey burn for about 2 minutes
- Move off of heat and pour all remaining ingredients into pot
- Return to medium heat and let reduce by 50% until very thick
- Strain through chinois making sure to press all liquid through the strainer
- Let cool and store in quart container in cooler
For the sirloin flap:
- Season the chuck flap heavily with salt and pepper.
- Place each chuck flap portion in cryovac bag with an equal portion of butter, thyme, garlic and vacuum seal on high and double seal both sides
- Cook at 142 degrees F for 72 hours in sous vide circulator
- After day 3 and when you are ready to serve remove bag from water bath
- Open the bag and pat the chuck flap dry with towels and set aside
- Heat cast iron pan to high heat and add a few tablespoons cooking oil
- Lightly season with salt and pepper then add to hot pan and quickly sear for a few seconds on all 4 sides to set the meat
- Remove from heat and rest for 5 minutes.
- Place sauce on the plate and slice the chuck flap to plate
