Puttanesca-Esque Ragu (with Sous-Vide Chuck)
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