Strain the marinade into a measuring jug and then make the liquid contents up to 150ml / two-thirds of a cup with beef stock. Allow the beef to marinate in the fridge for a minimum of two hours and up to three days. Leave for two or three days in the fridge. Here is a breakdown of the most common everyday grains, fruits and carbs used to make vodka. He is also an award winning children's recording artist. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Its alcoholic content usually ranges from 40 to 55%. // Leaf Group Lifestyle, How to Cook Barbecue Deer in the Slow Cooker, New Scandinavian Cooking: Vodka-Marinated Sirloin, Story of a Kitchen: Vodka-Marinated Sirloin, The Domestic Mixologist: Strawberry-Rosemary Vodka-Marinated Flank Steak, Serious Eats: The Importance of Resting Meat, Healthy Green Kitchen: Grass-Fed Rib-Eye Steak with Vodka Cream Sauce, Zen Can Cook: Braised Beef with Horseradish. In addition to the well water, this vodka is made with Sauvignon Blanc, Chardonnay and French Colombard grapes. This makes a really big difference, but if you can't find the time, then leave the steak to marinate for a good 3 hours at room temperature. Strain the marinade into a measuring jug and then make the liquid contents up to 150ml / two-thirds of a cup with beef broth. Vodka 101: Understanding Ingredients. When the sauce is sizzling, whisk in the butter. The vodka contributes acid, a standard marinade component that imparts flavor and also tenderizes. Copyright © 2020 Nigella Lawson, 700 grams beef rump (2.5cm / 1 inch thick cut from top of rump), 1 tablespoon maldon salt (or ½ teaspoon table salt), 2 tablespoons black peppercorns (crushed), 3 tablespoons finely chopped fresh parsley, 1½ pounds beef rump (2.5cm / 1 inch thick cut from top of rump), 1 tablespoon sea salt flakes (or ½ teaspoon table salt). Beef and vodka are not often considered complementary, but pan-searing them together seems to extract, augment and marry the best qualities of both products. Heat the vegetable oil in a large frying pan, and sear the beef on both sides over a high flame until it colours. and vodka (chili pepper vodka, cucumber vodka, etc.). I think this has to be served with plain boiled potatoes. Strain the marinade into a measuring jug and then make the liquid contents up to 150ml / two-thirds of a cup with beef broth. Turn off the fire, and use a food thermometer to determine if the internal temperature of the beef is 145 degrees Fahrenheit or greater. Pour into the frying pan and deglaze, adding any resting juices that the beef has made. When the sauce is sizzling, whisk in the butter. If using garlic in your marinade, brush all the garlic bits from the beef before searing. Though most of the world’s vodka … Skip. Prepping beef before cooking is essential to developing great flavor. Copyright © 2020 Leaf Group Ltd., all rights reserved. This will allow the protein to relax and will prevent the juices from running out of the meat when you make your first cut. When the sauce is sizzling, whisk in the butter. Warnings Don't walk away … Marinating also allows you to introduce the vodka-soaked beef into any other recipe. 729,953 suggested recipes. Transfer the beef to a plate and cover with foil. This is one of my favourite special suppers, and it's a fantastic way of making the treat of a steak go a lot further. Warnings Don't walk away from your frying pan while you're searing the … This search takes into account your taste preferences. For six people, I'd cook about 1.75kg / 4lbs potatoes, peeled and cut into chunks. … Sear it in a skillet on medium-high heat. 3½ minutes on each side (or longer if you don't like your beef rare) and then wrap in a layer of foil to rest while you make the sauce. Vodka is a distilled clear colored liquor that has a no defined taste or aroma. and vodka (chili pepper vodka, cucumber vodka, etc.). Remove the beef from the fridge two hours before you intend to cook it, and let it come up to room temperature.