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February 15, 2012Leftover Bonanza: Beef with Miso, Mustard, and Wine Sauce
This is what we just had for dinner. It’s not a great photo but tells the story of how last Sunday’s tri-tip and potatoes got turned into something “new.” My husband and I don’t eat a ton of meat so what we cook actually gets used up in many other meals during the course of a week.
Tonight it was a matter of eating up the roast, which we’d simply rubbed with lots of kosher salt, pepper, and dried summer savory, seared it stove top and popped it in the oven at 425 for 15 minutes per pound for medium or medium-rare (aim for 125-135F and rest for 10 minutes). You can also rub soy sauce or fish sauce on the roast along with pepper and garlic to marvelous effect. As we were getting things ready for dinner, Rory said, “I wish there was some gravy.”
That’s how this little impromptu sauce started. I remembered a conversation I’d had with chef Douglas Keane of Cyrus in Healdsburg about the virtues of combining miso and mustard – something he’d picked up from a renowned chef in Kyoto. Years ago, I made a simple red wine sauce with lots of shallot and whole grain mustard from a Martha Stewart recipe. There was a tub of dashi stock in the fridge to serve as my stealth umami infusion. With all of that in mind, I made a quick savory-sweet-tart sauce for the beef. As with past posts on repurposing leftovers, this one is also about how I cook on the fly.
These are the ingredients I used for the sauce:
ButterShallotRed (aka) misoDry red wineMirinSour cream DashiMy approach was the following:
Heat 1 tablespoon of butter in a skillet over medium heat.Add 1 sliced medium shallot (1/4 cup) and cook it until the shallot is soft, fragrant, and picking up some golden brown edges.Rummage in the fridge for red (aka) miso, which has a stronger salty flavor profile than mellow yellow miso; red miso is sold at health food stores and Asian markets. Add a small walnut size amount to the skillet. (If you use yellow miso, you may want to try a dry white wine to match the flavor well.)Add roughly the same amount of whole grain mustard (we used Trader Joe’s brand) as miso to the skillet, then stir to combine. Cook to heat things up.Pour in enough dry red wine (we used a cabernet sauvignon that was somewhat leathery; the bottle was open) to allow the mixture to totally pool and bubble in the skillet. My estimate is about 3 to 4 tablespoons.Simmer until slightly thickened, about 1 minute, then add mirin (Japanese sweetened rice wine) to soften the tart and tannic edges. I add mirin in stages, counting 1 to 2 beats each time. I added mirin 4 times total to the skillet.To reheat the beef, I sliced it a good 1/4 inch thick and seared it just on one side to avoid drying out the slices. The tri-tip we got wasn’t overly marbled so I was concerned about accidentally making it chewy.
You could this little impromptu sauce with a beef steak or pork steak, or even a grilled chicken thigh. The flavor isn’t like a traditional western style wine reduction. It’s lighter but flavorful due to the use of miso, mirin, and dashi.
I’m sure that the next time I make this sauce, it’ll turn out different because of the circumstances. However, I’d apply the same cooking principles.
P.S. If you wonder about those potatoes, they are super easy and low-cal “Baker’s Wife Potatoes” from Essential Pepin, a stupendous new cookbook by a true master of food. I’d baked them in a large gratin dish and reheated them in small gratin dishes.
More ideas on leftovers:
Corn cakes and chile saucePanfried NoodlesBun rice noodle bowlsDumplings on the Fly: How to Create Your own FillingsPosted | Permalink | | TrackBackTrackBack URL for this entry:
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Comments Leftover Bonanza: Beef with Miso, Mustard, and Wine Sauce
This is what we just had for dinner. It’s not a great photo but tells the story of how last Sunday’s tri-tip and potatoes got turned into something “new.” My husband and I don’t eat a ton of meat so what we cook actually gets used up in many other meals during the course of a week.
Tonight it was a matter of eating up the roast, which we’d simply rubbed with lots of kosher salt, pepper, and dried summer savory, seared it stove top and popped it in the oven at 425 for 15 minutes per pound for medium or medium-rare (aim for 125-135F and rest for 10 minutes). You can also rub soy sauce or fish sauce on the roast along with pepper and garlic to marvelous effect. As we were getting things ready for dinner, Rory said, “I wish there was some gravy.”
That’s how this little impromptu sauce started. I remembered a conversation I’d had with chef Douglas Keane of Cyrus in Healdsburg about the virtues of combining miso and mustard – something he’d picked up from a renowned chef in Kyoto. Years ago, I made a simple red wine sauce with lots of shallot and whole grain mustard from a Martha Stewart recipe. There was a tub of dashi stock in the fridge to serve as my stealth umami infusion. With all of that in mind, I made a quick savory-sweet-tart sauce for the beef. As with past posts on repurposing leftovers, this one is also about how I cook on the fly.
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Events
Splendid Table Interview
Sat, 3/3/2012
Check your local NPR station for times. We're talking tofu.
Asian Tofu Book Talk
Tues, 3/6/2012, 7:30pm
A little tofu tasting too!
Bookshop Santa Cruz, CA
Asian Tofu Workshop
Tues, 3/13/2012, 6:30-9pm
Demo class w/ participation
Draeger’s San Mateo, CA
Asian Tofu Book Talk
Sat, 3/24/2012, 3-4pm
Celebrate spring: Think, talk & taste tofu!
Omnivore Books, SF, CA
Int'l Assoc. of Cul. Prof.
Thurs, Mar 29 - Tues, Apr 2
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Asian Tofu Workshop
Sun, 4/1/2012, 6pm-10pm
Hands-on class
Inst. of Culinary Ed, NY
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