Saturday, February 24, 2024

Tzic de Venado Sous Vide (Maya Model Pulled Venison) – Stefan’s Gourmand Weblog


An uncommon dish I loved in Yucatán Mexico was Tzic de Venado, which can also be written as Tsi’ik de Venado. Venado is Spanish for venison, and Tzic means one thing like pulled meat. So that is pulled venison. What makes it uncommon, is that the pulled venison is served chilly as a salad with onion, cilantro, Seville orange juice, cucumber, and and Mexican radishes. The venison is cooked with a spice combine referred to as recado blanco, a ‘white’ spice combine from Yucatán. Spice mixes are referred to as recado there, and there may be additionally recado rojo (used for Cochinita Pibil) and recado negro (used for Relleno Negro). Tzic de Venado is served with crispy corn tortillas (tostados), and a soupy model of refried beans. The normal approach of is to arrange it wrapped in banana leaves, after which cooked in a gap within the floor with a fireplace of native hardwood. Sous vide is a good trendy different for that. This dish may be very appropriate to arrange a batch of a number of parts directly, after which freeze them to be loved later.

In Yucatán venison of the native white-tailed deer is used, which isn’t obtainable right here within the Netherlands. So I’ve used the leg of native deer or roe deer as a substitute. As I wasn’t certain about the proper time and temperature to cook dinner that sous vide to finish up with a ‘pullable’ texture, I made a decision to strive some small items first at 68C/155F and 74C/165F for each 8 and 24 hours.

After 8 hours at 74C/165F the meat was properly ‘pullable’, however at 68C/155F the meat was too robust.

Even after 24 hours at 68C/155F it was nonetheless too robust. After 24 hours at 74C/165F the meat was even simpler to drag than after 8 hours at that temperature, but in addition a bit extra dry. So I made a decision that 8 hours at 74C/165F was the way in which to go.

Substances

For the recado blanco (per kilo (2.2 lbs) of meat)

  • 2 grams (2 tsp) dried Mexican oregano (or common oregano)
  • 0.25 gram (1/8 tsp) garlic powder
  • 3 grams (1 tsp) black peppercorns
  • 0,05 grams (1 piece) cloves
  • 2 grams (1 tsp) cumin seed
  • 1 gram (1/2 tsp) Mexican cinnamon (or common cinnamon)
  • 2 grams (1 tsp) coriander seed
  • 10 grams (1/2 Tbsp) desk salt
  • 7 ml (1/2 Tbsp) Seville orange juice, or common orange juice

For two servings

  • 300 grams (.66 lb) venison
  • 10 grams contemporary cilantro (leaves solely)
  • 50 grams (1/2 cup) minced white or crimson onion
  • 100 grams seeded and diced cucumber (1 cup) or 50 grams cucumber and 50 grams sliced radishes
  • 200 ml (1/2 + 1/3 cup) Seville orange juice (or 80 ml (1/3 cup) orange juice and 120 ml (1/2 cup) lime juice)
  • 1/3 of the recado blanco as described above for 1 kilo/2.2 lbs of meat
  • 2 banana leaves (non-compulsory)

Directions

For the recado blanco, grind the cumin seed, coriander seed, black peppercorns, cloves, and dried oregano in a spice grinder…

…to acquire a positive powder. It’s also possible to use a mortar and pestle for this.

After grinding add salt, cinnamon, and garlic powder.

Minimize the venison into cubes and add the recado blanco along with a little bit of orange juice.

Combine properly.

Wrap the meat in banana leaves. That is non-compulsory, as a result of it doesn’t do a lot for the flavour.

Vacuum seal the meat.

Cook dinner sous vide for 8 hours at 74C/165F.

Take the meat out of the bag, and reserve the juices. Pull the meat with two forks. You possibly can then combine the pulled meat with (part of) the reserved juices. The meat must be moist, however not soupy. Permit the meat to chill.

Add the Seville orange juice, or combination of orange juice and lime juice, and permit to marinate for no less than 1 hour.

Then add the cucumber, cilantro, onion, and radishes (if utilizing).

Serve the Tzic chilly with refried beans (in Mexico it was served with a refried beans soup (frijol negro colado) in a bowl, however I didn’t like that as a lot), tostados (corn tortillas toasted for 10 minutes in an oven with fan at 180C/350F), and habanero salsa for spiciness.

Wine pairing

At wine pairing dinners I organized at residence for family and friends, we tried this dish with the next wines:

  • Torraccia del Piantavigna Vigna Pelizzane Ghemme DOCG 2011 (90% Nebbiolo, 10% Vespolina, Italy, Alto Piemonte)
  • Valdeorra DO Mencia Carballo 2014 (100% Mencia, Spain, Galicia)
  • Pommard AOC 2015 Vincent Latour Vieilles Vignes (100% Pinot Noir, France, Bourgogne)
  • Goldenits Neusiedlersee DAC 2020 (100% Zweigelt, Austria)
  • Giuseppe Cortese Barbaresco DOCG Rabaja 2011 (100% Nebbiolo, Italy, Piemonte)

All of those are elegant crimson wines with modest acidity and comfortable tannins. The perfect pairing was with the Ghemme. It is a magnificent beautifullly aged wine with velvety tannins and complicated aromas. The mixture with the meat softens the tannins even additional. This made me count on that the opposite aged Nebbiolo within the lineup, i.e. the Barbaresco, would even be a terrific pairing, however the tannins within the Barbaresco have been too hefty and made this my least favourite pairing. The Pommard was additionally a superb pairing, however as a wine not as magnificent because the Ghemme and a bit of bit over its peak by way of ageing. The Mencia and Zweigelt have been additionally good pairings, and a extra reasonably priced different for the Ghemme or Pommard.



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