For the sauce, put two or three cloves of garlic, peeled and chopped, with a little olive oil in a saucepan.<\/p>\n

The problem with cooking directly in the pan without going through sous-vide cooking first is that you will not have any cooking juices. To do this, do the same as below, putting cooking juices, 20cl of water, 3 tablespoons of olive oil and 2-3 tablespoons of powdered veal stock instead.<\/p>\n

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When the garlic is lightly coloured, pour the juice from the meat cooking bags.<\/p>\n

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Add the vinegar.<\/p>\n

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Honey and whiskey.<\/p>\n

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Let the sauce cook to reduce it well. She must become fluffy.<\/p>\n

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Finally pass it through a small sieve or tea strainer to recover it.<\/p>\n

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It’s a real concentrate of flavors!<\/p>\n

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To keep the meat warm without the juice, I leave it in the bag and put it back in the bath water, making sure the water doesn’t get in the hole I made to catch the juice. When you are ready to pass the table, put the meat coming out of the bath in a very hot pan. Place it skin side down (you can put the two sirloins at the same time of course! ) then let the meat brown well. Without the sous-vide machine, it will suffice to cook it in a pan with a heart thermometer to monitor the temperature.<\/p>\n

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I go back to grab the other side and give it a prettier look.<\/p>\n

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And here.<\/p>\n

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Cut the meat with a good knife, serve with the sauce available and the vegetables\/potatoes.<\/p>\n

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Slow-cooked lamb and grilled vegetables<\/h2>\n

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I am delighted to have been contacted to make a recipe in partnership with the Irish counter. Already because I had the chance to go to Ireland for a culinary trip (HERE) and in addition I have a little family who lives in Dublin. I was asked to make a recipe with Irish lamb, which I had already discovered on the spot and it is true that it is very famous. I offer you this lamb sirloin gently cooked under vacuum, with an alternative solution if you do not have this possibility of cooking. The result is very tasty with an intensely flavored sauce, and I accompany this meat with oven-roasted vegetables and saut\u00e9ed potatoes. You can find lamb meat here: www.boeuf-irlandais.fr\/lagneau-irlandais\/<\/span><\/div>\n

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