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Marinated and smoked rump cap

Marinated and smoked rump cap

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In compliance with the art. 13 of the Italian Legislative Decree no. 196 dated 2003 and with the art.13 GDPR 679/16 I hereby authorize the use and process of my personal data
Sending you this form which I personally filled in, pursuant to the articles 7, 13 and 23 of the D.Lgs. n.196/2003, I declare to be aware of the privacy policy by Sartoria Saintandrews Milano spa, to be exhaustively informed about my rights and to be aware of how and where to exercise them, therefore I GIVE MY CONSENT to Sartoria Saintandrews Milano spa for the treatment of the information released for the specified purposes in the aforementioned policy.

Marinated and smoked rump cap

  • Difficulty
    medium

  • Praparations
    3 h

  • Cooking
    12h+3h+1h

  • Doses
    4 people

Ingredients for 4 people

  • beef rump cap (about 500 g-1 kg)
  • 500 g porcini mushrooms
  • 2 l extra-virgin olive oil
  • 1 head of garlic
  • salt
  • pepper
  • sugar
  • mixed aromatic herbs
  • stale bread

Focus on:

All the foods have been packed with VALKO table-top chamber vacuum packaging machines.

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Times

  • marination - 12h
  • 3h - 56°C
  • 60' - 70°C

In the glass

  • Chianti classico

A gourmet recipe with an intense and smoked taste. An essential must for vacuum cooking.

Praparations

As a first step, bring a brine composed of 1 l of water, 30 g of salt, 50 g of sugar and herbs to a boil on the stovestop. Then, filter the mixture with a strainer and place the liquid in a blast chiller. At this point, remove any excess fat from the beef then proceed with tying it with string. Place the result in a bag, pour in the brine then vacuume seal with as much air removed as possible. Store in a refrigerator (at a low temperature) for about 12 hours.

Once the time has passed, open the package and drain the liquid from the meat. Put the meat into a new bag on its own then vacuum seal before proceeding to cook in the water bath for 3 hours at 56° C.
The marinating process prior to cooking will standardise the flavour inside the product and specifically prevent any lack or concentration of salt. After cooking, allow it to cool before storing in the refrigerator at +3° C.

Now it's time to prepare garlic oil. Pour 2 l of extra-virgin olive oil into a bag and add the peeled cloves from an entire head of garlic. Vacuum seal and cook once more in the water bath for 3 hours at 56° C.

What about the cream of porcini? Not to worry. As a first step, brown a chopped onion in a large saucepan with a knob of butter. Next, add the porcini mushrooms (cleaned and sliced) and cook over medium heat for about 30 minutes, adding a ladle of broth. Once cooked, emulsify the mushrooms in a powerful kitchen cutter.

It's now time to plate! Take the beef from the refrigerator and brown it over high heat on all sides. Then, let it rest for a few minutes. Once cooled, slice with a slicer. Arrange the slices on a plate decorated with drizzles of the cream of porcini, fresh marjoram and finely-crumbled pane cafone—a typical Napoletan bread. Finally, season with a drizzle of garlic oil, flakes of salt and freshly-ground black pepper.

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