Just got my first sous-vide kit and decided to start with a Cupim/Hump Steak Sandwich. Cupim is a very traditional cut from Brazil of very flavorful meat with great marbling.
Seared the Cupim first as I was planning to shred them in bag after cooking, brushed it with Oyster Sauce and seasoned with SPG.
24h @ 85°C/185F, shredded it inside the bag to mix with all the juices. Reduced the juices from the bag with a bit more of oyster sauce and poured it over the meat.
For the sandwiches I used a nice Brioche and a Sourdough, a splash of Sweet Baby Ray's Golden Mustard, the meat and some smoked mozzarella torched for serving.
by Meirar
Dining and Cooking