Tender, juicy and coloured. What are we referring to? Roast beef! One of the most popular dishes in the world, clearly of Anglo- Saxon origin, which has gone right round the world. It used to be served during great celebratory occasions, but today it falls under the “dinner savers” category … but in this case, a mouthwatering category.
A recipe that encompasses the ILVE Star Column paradigm perfectly: optimal, efficient and rapid cooking.
Time is absolutely precious nowadays. To be able to take advantage of an efficient tool like the ILVE Star Column which, among all its functions, also has that of saving us some time … as a famous advert states: “it’s priceless”. When we think of roast, we go back in time to the scents of our childhood, to Sundays, to grandmother’s long cooking … Finding all these values in just 10 minutes competes with the fastest luxury deliveries! We choose the best raw materials and cook with our own “hands”: this is true contemporary luxury!
15 mins
Preparation time
3 hrs
Cooking time
Affordable
Cost
Low
Difficulty
What do you need
Ingredients for 4 persons
- 500 g pork loin
- 1/2 Chioggia beet
- 1/2 small onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper as required
Useful tools:
- Ovenproof dish
- Thermal probe
Star Column Equipment:
- Ultracombi
- Blast chiller
Preparation
Use a large and well-sharpened knife to clean the meat from all unwanted parts. Brush the top and bottom with extra virgin olive oil and balsamic vinegar, then place it in an ovenproof dish that is not much larger than the roast itself and sprinkle with the diced onion. Poke the temperature probe into it. Meanwhile, peel and dice the vegetables. You will use them later, after the first cooking cycle.
Vacuum cooking
Using the roner (LTC) is an alternative method of cooking to the traditional roasting method. Set your roner to 65°C and vacuum pack your pork loin. Once the temperature is reached, immerse it for 3 hours and in the meantime you can focus on something else, such as preparing the vegetables. Once cooking is completed, immerse your pork loin, still in the vacuum, into a bowl with water and ice, to rapidly stop the cooking process and maintain the meat tender and juicy, and to be able to place it in the fridge and be ready to be used later. Remove the meat from the vacuum and once it has been well dabbed and dried, place it in a hot non-stick pan to sear it due to the Maillard reaction, which will allow the sugars to caramelise and convey the unmistakable roast aroma.
Storage
For consumption within 10 days, divide the roast slices into storage bags and vacuum-seal them.
