Chefs of the Sierras
James Malone
Staccato Restaurant
Beef Shoulder Sous Vide

Shoulder Tender Sous Vide

Ingredients
4 each Shoulder tender
2 tbsp. Extra virgin Olive Oil
4 each Garlic Cloves (thinly sliced)
10 each sprigs thyme
Salt and Freshly Cracked Black Pepper

Clean shoulder tenders of any excess fat or silver skin. Cut off tapered ends about an inch in. Coat shoulders with oil. Season liberally with salt and pepper then mix with thyme and sliced garlic. Transfer to a gallon size ziplock and marinate for 24 hrs. Pull meat out of ziplock and wrap with plastic wrap using this technique:

Slightly dampen the work surface, to anchor the plastic. Lay out two overlapping pieces of plastic wrap to form an 18-inch square. Place the meat still covered with garlic and thyme on top. Pull the plastic wrap up and over the roll, pressing against the plastic wrap on the other side of the meat, without catching it in the shoulder. Using a ruler or the back of a knife, push the meat toward you to compress it, then slowly roll up the tender in the plastic wrap, pinching in the sides from time to time to compact the meat. Twist both ends and tie with kitchen twine. Trim the ends of the plastic wrap. To cook the shoulder, fill a large pot with water and clip a thermometer to the side of the pot. Bring the water to 140’F. Using a large pot of water to poach the shoulder makes it easier to maintain the temperature of the water once the shoulder is added. It is important that the water temperature remains close to 140’F as the shoulder cooks, so keep a bowl of ice cubes next to the stove, and if the temperature climbs, add a few ice cubes to lower the water temperature quickly. Place the shoulder, still wrapped in plastic, in the water and poach for 1 hr., carefully maintaining the temperature. If the shoulder does not remain under the surface of the water, hold it down with a wooden spoon. Remove the shoulder from the water and insert an instant-read thermometer into the meat at one end of the tenders, reaching into the center of the meat. The temperature should be close to 140’F. If the temperature is too low, seal the wrapped shoulder in a plastic bag and continue to poach the meat. If the shoulder is done, turn off the heat. The shoulder can be held in warm water for up to 2 hrs. To serve, remove the shoulder from the water and wipe dry. Remove the plastic wrap, garlic, and thyme. In a large skillet, heat 1-tablespoon olive oil over medium-high heat. Add the shoulder and, with a pair of tongs, roll the meat back and forth occasionally for about 3 to 4 minutes, or until seared on all sides. Remove from the heat and let rest 5 to 10 minutes before cutting.

Goat Cheese Potato Gratin
3 each russet potatoes (peeled and rinsed, not soaked)
1 each egg
½ cup goat cheese
1 cup cream
½ tsp. porcini powder
Nutmeg (to taste)
Salt and Freshly Cracked Black Pepper

Preheat oven to 350. Whisk porcini powder, eggs, cream, nutmeg, salt and pepper together. It should taste a touch too salty because the potatoes will absorb a lot. Peel the potatoes, do not soak them in water just rinse them. Scallop the potatoes about a 1/8th of an inch thick and mix them in with the cream. Fold the goat cheese into the potatoes in big chunks. Transfer the entire mixture into a container that will keep them about 1 1/2 to 2 inches deep and cover with plastic wrap and then, aluminum foil. Bake for 45 minutes to an hour and a half (depending on oven) or until knife easily pierces potatoes, then uncover and cook under the broiler until golden brown on top (watch carefully).

Brussel sprouts with bacon
10-15 each brussel sprouts (Halved)
2 slices smoked bacon
Salt and Freshly Cracked Black Pepper

Blanch brussel sprouts in heavily salted boiling water until bright green and soft when pierced with a knife. Cut bacon into small pieces and cook in a sauté pan over med. Heat. When the fat is rendered, remove the bacon with a slotted spoon and add the brussel sprout halves. Cook the sprouts until well caramelized. Mix bacon back in, season lightly with salt and pepper and reserve.

Cognac Sauce
2 tbsp. shallots (chopped fine)
2 tsp. garlic (minced)
¼ cup cognac
¼-1/2 cup veal demi
3 sprigs thyme
Red Wine Vinegar to taste
¼ cup butter
Salt and Freshly Cracked Black Pepper

Sweat shallots in 10 inch sauté pan over medium heat. Add garlic and sweat 1 to 2 minutes more. Deglaze with cognac and reduce until almost fully evaporated. Add veal demi, thyme and red wine vinegar. Bring to simmer and turn down right below simmer so the thyme can steep. Finish with butter, salt and pepper. Balance when finished.

Wine Pairing
For the Shoulder Tender Sous Vide I would pair a Washington State Blend, something drinking well that’s balanced. Preferably the varietals would consist of Cabernet, Merlot and Cabernet Franc, in that order, something with a nice acid that would cut through the richness of the goat cheese gratin and the bacon but wouldn’t overpower the subtle sexiness of the cognac jus.

The Tourist Network, RSN and TripSmarter.Com have joined to bring Good Food and Good Wine to all new altitudes and latitudes with this one-of-a-kind Celebrity Chef Show series! DCS by Fisher and Paykel sponsors these 30 minute television programs which highlight the culinary talents of some of America's most popular Resort Chefs.

Click here to watch: Chefs of the Sierras: James Malone - Staccato Restaurant

The Tourist Network, RSN and TripSmarter.Com have joined to bring Good Food and Good Wine to all new altitudes and latitudes with this one-of-a-kind Celebrity Chef Show series! DCS by Fisher and Paykel sponsors these 30 minute television programs which highlight the culinary talents of some of America's most popular Resort Chefs.