Puttanesca-Esque Ragu (with Sous-Vide Chuck)

- October 14, 2021

The road to a Puttnesca-Esque Ragu started with a fairly large Chuck Roast previously Sous-Vide weeks earlier. The Roast was Dry-Brined with 1% Fish Salt and sat in the refrigerator for five days. Five days might seem like a long time, but you need at least three days for Fish-Salt/Sauce to allow the glutamates to penetrate. This hunk of Protein was big, so I went two days longer. After Dry-Brining, the protein was processed at 136f for 40-Hours, shocked and refrigerated until ready to use. I think it spent 7-Weeks in the refrigerator. Don't forget with SV process proteins; you get extended shelf life. See Dr. Baldwin's book on Sv for more details.

This post is more of a memory jogger than a recipe. I often make foods, and I don't recall precisely what or how I made the dish, and many of my guests or family will say, "Hey, make that dish you made last month ago." You see, I cook 5 x a week, and only about 0.1% ever makes it into a post. Anyhow this post is about being able to replicate this specific dish or at least come close to making it again. It will work with any protein. I chose the Chuck Roast because it was available. This sauce could easily work with sausages or meatballs, or other meat. Maybe some ground-up meat such as lamb, veal, and beef. Other Memory Joggers

This is a basic recipe and can be modified to suit your own palate.

Capers 2 oz drained Rinsed and chopped

Kalamata Pitted Greek Olives Chopped 9.5 oz

Roasted Red Peppers Chopped about 24 oz

Anchovies 2 oz

Garlic Chopped

Garlic Chopped about 10-15 cloves

Onions Chopped Very-large

Crushed Calabrian Chil 1/4 cup or to taste

Sundried Tomatoes Chopped 1/4 cup

Bunch of chopped Green Onion

Italian Parsley Chopped

4-Large Cans of Tomatoes ( Diced, Puree, Crushed, etc.)

About 4 lbs of Protein

Italian Spices

Pepper

Pecorino or Parmesan Cheese

I am a big fan of Mis-en-Place!! Prepping everything in advance, so all you have to do is dump and cook.

This dish will work with any protein, but I had this on hand. The Chuck Roast was Dry-Brined, and SV at 136f for 40 hours, Shocked and Refrigerated.

Remove Protein from the bag and dry very well. Sear on a very, very hot grill. Cut into manageable pieces. Chop into bite-size sections.

One of those dishes that is so simple to make provided Mis en Place is done. Dumping and cooking are all that is needed. Saute your onions with lots of olive oil (NO SALT) with a bit of pepper. Toss in Anchovies, and when they are dissolved, toss in the garlic and saute for a few minutes. Toss in everything else and season with Italian Seasoning. Add some parm to taste. Keep tasting. The salt level should be perfect because of the other ingredients. Simmer for a few hours.

Panko Anchovie Topping- Lots of Olive Oil, 2-oz (or more) of Anchovies packed in oil, and one box of Panko (I used Italian Panko) and pepper. Toss olive oil in a pan with anchovies panko and cook till lightly brown. I added some pepper and Italian Seasonings.