Recipe Shed: 48-Hour Sous Vide Bavette Steak with Hoi Sin Noodles and Pak Choy

I’ve called this cut of meat by its French name, Bavette, because it sounds sexier than ‘flank’ or skirt’ – its English titles. Its an incredibly tough piece of meat, from the underside of the animal, and so needs long-slow cooking to break down the collagen fibres that hold the muscle together. You can flash-fry it, but you’ll still be chewing it this time next week. 

I used my trusty Sous Vide water bath to cook this, which gave me the best of both worlds: very tender meat, but still pink inside, which I then finished off in the frying pan to give it a caramelised crust.

Serves 2-4

1 piece of Bavette/flank/skirt, weighing approx. 750g
1 tbsp sesame oil
Salt and freshly ground black pepper

To serve: medium egg noodles, stir-fried with finely chopped ginger and garlic, hoi sin sauce, reserved meat juices and roughly chopped pak choy.

1. Rub the sesame oil, salt and pepper into the steak, then seal in a Sous Vide vacuum pouch. Set the Sous Vide water bath to 55C and lower the pouch into the water. Leave for two days. Yes, two whole days.

2. Two days later, remove the pouch from the water bath, drain the juices and reserve to use in the noodle sauce.

3. Heat a large frying pan until smoking hot, then sear the steak for approx. 1 min each side. Remove and transfer to a chopping board. Carve into thick slices. Serve with the hoi sin noodles.

 

7 Comments

Filed under Recipe Shed, Sous Vide Cooking

7 Responses to Recipe Shed: 48-Hour Sous Vide Bavette Steak with Hoi Sin Noodles and Pak Choy

  1. Calum's Mum

    So how was it? Looks amazing :)

  2. serge

    Most places I’ve read say that 48 hours would be too much and the texture would be mushy. From your pics, though, it doesn’t *look* mushy. Have you experimented with shorter times?

    • keithkendrick

      Mine didn’t turn to mush, and 48 hours is perfectly acceptable – even 72 hours for tough cuts of meat like this. The key is the low temperature 55C/131F – no hotter than a warm bath.

      • serge

        Thanks! 10 hours yielded a steak that was tougher than I hoped – will go for the full 48 next time. You meant up to 72 hours, not days, yes? :) Cooking at 131.5 I didn’t expect so much liquid to release but perhaps that’s normal. Thanks for doing the hard work!

      • keithkendrick

        Ooops. yeah, 72 hours. After 72 days it would definitely be mush! Corrected it now, Thanks.

  3. I think two days may be the magic here, I tried for 5 hours and whilst the taste was excellent, it was still a bit chewy http://burningkitchen.co.uk/sous-vide-bavette-bone-marrow-jerusalem-artichoke/