Easy Summer Dining: Bourbon Beef and Pepper Skewers and Accompaniments (Sous Vide)
Easy Summer Dining:
Bourbon Beef and Pepper Skewers and Accompaniments
(Sous Vide)
Bourbon Beef and Pepper Skewers
With the summer still giving is hot and sunny days, with just the odd shower of rain here and there to cool things down, my next Sous Vide Supreme post is all about BEEF, and barbecue cooking, although these skewers can (and were) be cooked in a griddle pan or under the grill. Last month I shared some recipes for SALMON, and the month before it was all about CHICKEN, and so I thought that July/August was a good time to share what I have been doing with this amazing piece of kitchen kit and try out some beefy recipes! Rather than share three beef recipes, as the technique for pre-cooking beef is always the same, I have decided to offer you a Summer Beef Barbecue Menu with recipes for Bourbon Beef and Pepper Skewers, Jack Daniels Barbecue Sauce and also a Potato Salad. Although my photos show other accompaniment ideas, namely fried (or barbecued) tomatoes and fresh haricots vert (green beans) with garlic.
Jack Daniels Barbecue Sauce
However, all that is needed to prepare and cook this easy summer meal are a plate of beef skewers, some extra barbecue sauce and a big bowl of potato salad. And, as I follow the 5:2 diet, this meal can be incorporated into a Fast Day, so I have shared a low-fat and low-calorie recipe for potato salad. I counted the calories for these skewers and based on 100g to 125g of steak, with the peppers and onions, it came out at between 248 and 300 calories, so, if eaten with salad these skewers would be idea for a low-calorie fast day; with a portion of my potato salad, you would have to add on 140 calories, but this might still be an option for men, who have 600 calories a day to play with!
Coronation Potato Salad
Just a little bit more information about the Sous-Vide Supreme technique of cooking: The sous vide technique has been the secret of great chefs worldwide for decades. The SousVide Supreme is an amazing new all-in-one sous vide water oven designed to bring the sous vide culinary technique into home kitchens and restaurants at an affordable price. The sous vide (pronounced “soo-veed”) technique involves cooking food in vacuum-sealed pouches submerged in a water bath held at a precisely controlled temperature. This foolproof method eliminates guesswork and lets anyone cook foods with incomparable taste and texture: steak perfectly cooked edge-to-edge, vibrant vegetables, juicy tender chicken breasts, and ribs with the meat literally falling off the bone. All at the push of a button! (Sous-Vide Supreme Website)
SousVide Supreme Water Bath
SousVide Supreme Seal and Vacuum Machine
The machine was absolutely invaluable when it came to cooking my steaks, as the steak was already cooked to medium-rare and all I had to do was sear the skewers over coals, or in a griddle pan as I did, and the steak had a pleasant char-grilled taste and were served in minutes. I could have kept the steak cubes in the marinade, in the pouch, and popped them in the fridge for later grilling too, or even frozen them at that point. By cooking meat in the sous-vide machine first, and then grilling or barbecuing, you never get dried-out old booth leather or burnt offerings, and the meat stays succulent and moist.
Easy Summer Dining: Bourbon Beef and Pepper Skewers and Accompaniments (Sous Vide)
I was very pleased with the way that the steak skewers turned out and by adding the onions and peppers, it added some veggie crunch and texture to them. You could also prepare chicken skewers this way too, or pre-cook sausages and burgers before grilling or barbecuing, it would make for safer barbecue where the meat is cooked right through and not just charred on the outside and uncooked in the middle.
Easy Summer Dining: Bourbon Beef and Pepper Skewers and Accompaniments (Sous Vide)
I hope that you have enjoyed my Sous-Vide Supreme Summer Menu, and although I recommend pre-cooking the steak in a water bath, don’t forget you can also cook these skewers the usual way too, just cook the for longer to your personal preferences. Please remember to pop back next month for my last Sous-Vide Supreme set of recipes, where it will be all about cheese, eggs and vegetables! Have a great Wednesday and I’ll be back later with more new recipes and culinary ramblings, Karen
Easy Summer Dining: Bourbon Beef and Pepper Skewers and Accompaniments (Sous Vide)
Sponsored Post Disclaimer: I was sent a SousVide Supreme Promo Pack comprising a SousVide Supreme water oven, vacuum sealer (includes 10 pouches), 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook (RRP:£506:98) to keep, in return for four blog posts and twelve recipes. All views and opinions are my own, however, this review is an honest appraisal of the machine and how it functions. Karen S Burns-Booth
RECIPES:
Jack Daniels Barbecue Sauce
Jack Daniels Barbecue Sauce
Print recipe
| Serves | 570mls (approx 16 servings as a sauce) |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Dietary | Vegetarian |
| Meal type | Condiment |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party, Halloween |
| Region | American |
| By author | Karen S Burns-Booth |
Ingredients
- 1 x 397mls bottle of tomato sauce
- 1 teaspoon Cayenne pepper
- 3 tablespoons rapeseed oil
- 2 teaspoons dried garlic granules
- 2 teaspoons ground cumin
- 2 teaspoons celery seeds
- 3 teaspoons English mustard powder
- 4 tablespoons Worcestershire sauce
- 4 chipotle chillies, in adobo, finely chopped
- 2 tablespoons peach jam
- 3 tablespoons soft brown sugar
- 8 tablespoons Jack Daniels Bourbon Whiskey
- Salt and pepper, to taste
Optional
- 2 teaspoons liquid smoke
Note
An easy to make smoky sauce that has a generous slug of Bourbon Whiskey and an optional added extra of liquid smoke, if you can obtain it, for a smoky BBQ flavour. Can be used in recipes as an ingredient, as a marinade or as a sauce to accompany a wide variety if grilled and barbecued meats.
Directions
| Step 1 | Combine all of the ingredients in a large non-stick saucepan and cook over a low heat until everything has amalgamated and is dissolved. This will take about 10 to 15 minutes. |
| Step 2 | Serve warm after cooking, or decant into sterilised bottles, seal and label. Once opened, store in the fridge. |
| Step 3 | Can be used as an ingredient in recipes, as a marinade or as a condiment to go with all barbecued food, ribs, burger, kebabs, pulled pork, barbecued brisket or any hot sandwiches. |
Bourbon Beef and Pepper Skewers
Bourbon Beef and Pepper Skewers
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 1 hour, 45 minutes |
| Total time | 2 hours, 15 minutes |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Barbecue, Casual Party, Halloween |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 450g rump or sirloin steak
- 1 teacup of Jack Daniels Barbecue Sauce
- 1 red pepper, de-seed and tgrimmed (cut into small bite-sized pieces)
- 1 green pepper, de-seeded and trimmed (cut into small bite-sized pieces)
- 1 onion, peeled (cut into small bite-sized pieces)
Note
Deliciously succulent Bourbon Beef and Pepper Skewers, that can be pre-cooked in a sous vide machine for extra juiciness, or by the normal method of grilling and barbecuing.
Directions
| Step 1 | Sous Vide Method: Fill the Sous Vide Supreme Machine with water and pre-heat to 57C/135F. |
| Step 2 | Meanwhile, whilst the machine if warming up, trim your steaks of any fat and cut them into cubes, allow them to marinate in the barbecue sauce and then place all of the steak cubes and sauce into a large cooking pouch, seal and vacuum. |
| Step 3 | Place the pouch into the water in the racks provided, making sure it is submerged, and cook for up to 1 hour. |
| Step 4 | Whilst the meat is cooking in the sous vide, soak your wooden skewers if using in water, and light your barbecue or prepare your griddle pan. |
| Step 5 | When the meat has cooked, take the pouch out and carefully open it, take the meat out and allow to cool slightly, before threading it on to the skewers, alternating with the slices of peppers and onion. |
| Step 6 | Cook over coals on a barbecue, or cook in a griddle pan to sear the meat and give it a charred finish. Cook to desired requirement. |
| Step 7 | Serve hot with extra barbecue sauce, mustard, relishes and salad. |
| Step 8 | Normal method: Follow steps 5, 6 and 7 above, but thread raw steak on to the skewers instead of pre-cooked sous vide meat, and cook for slightly longer. |
Coronation Potato Salad
Low-Calorie Coronation Potato Salad
| Serves | 4 |
| Prep time | 15 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Salad, Side Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- green salad leaves to serve
- spring onions or chives to garnish
- 500g potatoes (new potatoes are best)
- pinch of Cayenne pepper or chilli powder
Dressing
- 2 tablespoons low-fat plain Bio-yoghurt
- salt and freshly ground black pepper
- 1 teaspoon curry paste
- 2 teaspoons apricot jam
- 4 teaspoons mango chutney
- 2 tablespoons fresh herbs (such as a mixture of parsley and chives)
- 2 tablespoons low-fat mayonnaise
Note
A tangy curried potato salad that is VERY low in calories and fat, with only 140 calories per portion (3 Weight Watchers Points -NOT Pro-Points) which makes it a perfect recipe for anyone following the 5:2 Diet for Fast Days. It is also a tasty and healthy addition to any buffet table and makes a great lunch box meal when prawns or cold meats are added to it.
Directions
| Step 1 | Dressing: Place all the dressing ingredients into a bowl and whisk thoroughly, season well with salt and freshly ground black pepper and set to one side. |
| Step 2 | Cook the potatoes in lightly salted boiling water,until JUST tender, Drain and allow to cool before cutting into cubes, leaving the skin on. (If using old potatoes, drain and cool and them peel before cutting into cubes) |
| Step 3 | Fold the potatoes into the prepared dressing and mix well, then chill until required. |
| Step 4 | To serve, spoon potatoes on to a bed of green salad leaves on a large serving platter as part of a buffet, or serve with salad leaves and sliced ham, chicken or cold meats as a light low-calorie lunch or supper dish. Dust with Cayenne pepper or chilli powder, as well as scattering chopped spring onions or chives over the salad before serving. |
Bourbon Beef and Pepper Skewers
Dominic says
those skewers look so perfect, I love a kebab like this for the summer, they’re just so easy to eat… but I must say you’re coronation potato salad is amazing, I must bookmark this for our next bbq… lovely stuff!
Karen says
Thanks Dom, let me know if you make the potato salad! Karen
Tracy Nixon says
Fabulous Karen! Thank you G+’d!
Karen says
Thanks Tracy!
san says
these look yummy
Karen says
Thanks San!
Jan says
Oh wow everything looks amazing! I need a sous vide!
Karen says
Thanks Jan! I LOVE my sous vide machine and I have cooked beef, chicken and fish in it so far with great results!
Sasha says
It looks amazing and delicious! So simple and easy to make! Yum!