[Sca-cooks] Beef With Garlic Harvester Sauce

[Terry Decker]

Actually, I'm looking for a beef recipe that will suit the crowd for which 
I'm cooking.

The sauce, as I prepared it, remains liquid at room temperature (some go 
left sitting around overnight), which suggests that it might be possible to 
refrigerate and reheat.  The sous vide is an excellent suggestion for 
holding the sauce at temperature.  I'll keep it in mind for feasts.

Preparing the sauce is not all that tricky if one understands what is 
happening and can control the heat.  It's a lot trickier over a wood fire. 
Ceramic has a slower heat transfer than metal and heavy metal pans are 
better than thin metal pans.  The one thing you don’t want to use is 
aluminum, due to a chemical reaction with the eggs.  Heating eggs or egg 
yolks in this manner with a little water (or other liquid) at 120 F for five 
or more minutes, helps to kill off any salmonella bacteria and keeps the 
eggs liquid for use in egg emulsified sauces.

Bear


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