[Sca-cooks] Beef With Garlic Harvester Sauce

[Glenn Gorsuch]

 Ah, the recipe that started the ball rolling!  Because we were all really
wondering what Grim Reaper Cow Beef Juice meant...that being Google’s
translation of the title.

I’ve made it several times, since the garlic harvest sauce shows up with a
lot of proteins, and it seemed to be a good idea to get it down.  It IS
tricky to do well, even tempering carefully, especially if you’re trying to
make a lot of it or hold it for serving.  As it happens, it’s one of those
things easier to cook in a ceramic pipkin than in modern metal cookware,
since that moderates the heat more.

I’ve decided (though I haven’t tested the theory yet), that if I were
cooking this for a feast situation again, I’d use a sous vide unit to hold
the liquids at 120F, one bag for each mess, then as the beef was sliced and
ready to go out, I’d be able to pop it out and go.

Gwyn


> From: "Terry Decker" <t.d.decker at att.net>
>
>
> Okay, I've made my first cut at a beef recipe from The Science of Cooking.
>
> (3) BEEF WITH GARLIC HARVESTER SAUCE
>
> Do the same. What we call garlic harvest sauce, as I said, is that you
> beat
> eggs in vinegar, peel the garlic clove by clove, break it well, add it to
> the eggs and vinegar; then dilute it as I said before. Break it well with
> the blanching stick after adding liquid, be careful to keep it from
> shrinking.
>
> The beef roast (1 lb.) was moist roasted in a covered pot with 1/2 Cup of
> water to 170 F.  I set the meat to rest, whisked the drippings to break
> loose anything sticking to the pan, then decanted roughly 3/4 C of diluted
> drippings.
>
> Garlic Harvester Sauce
>
> 2 eggs room temperature
> 2 Tablespoons red wine vinegar
> Drippings or 1 Cup beef Broth
> 2-3 cloves of garlic, minced fine
>
> Cool the drippings to 100 - 110 F
> Whisk the eggs into the vinegar
> Whisk the minced garlic into the egg mixture
> Whisk the drippings into the egg mixture.
> Warm on low heat while whisking regularly.  As it warms, the sauce will
> slowly thicken.
> Try to maintain the mixture around 120 F.  The eggs will coagulate around
> 140 F, curdling the sauce.  Even if you can keep the temperature down,
> some
> of the sauce will stick to the pan where it gets hot enough to coagulate
> the
> proteins.  I recommend a small non-stick pan and a silicon coated whisk.
>
> When the sauce is ready (thicker than Worcestershire, a little thinner
> than
> A-1), slice the beef, salt and pepper it, if desired, and add the sauce.
>
> Notes:
>
> I enjoyed the sauce.  My wife didn't like it.  YMMV.
>
> The sauce recipe produces enough for about a dozen servings.
>
> For making the sauce in quantity, I think an electric skillet and a
> silicon
> coated whisk may be the way to go.
>
> Bear
>
>
>
>
>