Sous Vide Pineapple Caribou

60°C (140° F)
Temperature
Sous vide time
6 People
Serves
Medium
Difficulty

Ingredients

  • 1lb Caribou Steaks
  • 1 Pineapple
  • 1 Large Red Onion, Diced
  • 1 Head of Garlic, Minced
  • 4 Tablespoons Soy Sauce
  • 4 Tablespoons Brown Sugar
  • 1 Handful of Star Anise
  • 1 teaspoon Whole Peppercorn

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Directions

  1. Set Nomiku water bath to 60°C (140°F).
  2. Seal steaks with a tablespoon of butter in a zip bag and seal using the water displacement method. Sous vide for 1.5 hours.
  3. Halve the pineapple. Using a chef’s knife, cut out the flesh and save the pineapple shell to use as a boat, wrap the shell and store in fridge. Cube the pineapple flesh.
  4. In a large pan on medium-heat, caramelize onions. Once the onions are soft and a light brown, add soy, brown sugar, star anise, white peppercorn, brown sugar, and cubed pineapple. Saute on medium heat until everything is caramelized around 2 minutes. Remove from heat.
  5. Remove caribou from water bath and let the meat rest for 5 minutes. Remove from bag and cube. Mix the caribou cubes into the warm pineapple and onion stir-fry and serve in the pineapple boats.

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