07 Apr Sous Vide Koji Marinated Beef with Stewed Onion
This Slavic feast would not be complete without some beautiful show-stopping meat dish. And since I had about a decent amount of my buckwheat shio koji left, I decided to use it for marinating a large juicy piece of beef bottom round roast. I knew this cut would benefit from slowly cooking at sous vide for hours until completely tender and super flavorful. I served it with a bed of red stewed onion topped with quickly pickled chili. This dish goes lovely with Mushroom Buckwheat Kasha. I highly recommend to try this flavor combo!
Sous Vide Koji Marinated Beef with Stewed Onion
- 2 lb bottom round roast
- 1 cup buckwheat shio koji
- 2 tablespoons koji cultured butter
- 1 ½ lb red onion halved and thinly sliced
- Sliced pickled chili for garnish
- Black pepper
- Place the meat in a large ziplock. Pour over the shio koji, seal the bag and shake well to cover the meat. Refrigerate for 24 to 48 hours.
- Preheat your sous vide water bath to 142F. Lower the bagged meat into the water and cook for 18 up to 24 hours.
- An hour before the meat is done, melt the butter into a heavy-bottomed pan with a lid. Add the onions, sprinkle them with salt and cook covered over low heat until they begin to wilt. Uncover and cook until onions are soft and very sweet.
- When the meat is done. Remove it from the marinade. You can slice and serve it as is or sear it for a few minutes over high heat until it browns. Strain the marinade and pour it into a small saucepan. Reduce over medium-high heat until it thickens—season to taste.
- Spread the stewed onions on a large serving platter, top it with sliced beef and pickled chili. Drizzle it with the sauce or serve it on the side.