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Pork rump steak is a flavourful cut that is quite lean with a nice layer of fat on the outside, the fat cap. This cut is best prepared sous vide, followed by a good sear. By cooking it sous vide it retains all juices, creating the perfect texture and juiciness. This steak was cooked at the right temperature to keep a little pink meat.

Pork pairs really well with apple flavours, and with a few simple ingredients you’re creating a fantastic dish.

 Ingredients (serves 2):

  • 2 Lowerland Pampoenvark Pork rump steaks
  • Salt & pepper

    •  

    Braised Cabbage:

  • 2 cups red cabbage, finely shredded
  • 1 onion, sliced
  • 1 Fuji apple
  • Salt & pepper
  • 3 tbsp red wine vinegar
  • 3 tbsp brown sugar
  • 1/2 cup water
  • butter/oil

    • Cooked apples:

  • 2 Fuji apples
  • 1 tsp cinnamon
  • 1 tsp cumin
  • butter

    • Sous Vide
    Time & Temperature

  • 3 hours
  • 55°C
    		•

    Directions:

    1. Prepare the sous vide bath and set temperature on sous vide machine to 55°C.
    2. Pat the pork steaks dry with papwer towel and season with coarse salt and ground pepper.
    3. Place in a vacuum bag and vacuum seal, or in a silicon bag suited for sous vide cooking.
    4. Place the bag in the 55°C water bath and cook for 3 hours.
    5. While the steaks are cooking prepare the cabbage in a large skillet or pot for which you have a lid. Brown the onion over low heat for about 20 minutes. Add the apple, and sauté for a few minutes. Add the shredded cabbage and season with salt and pepper. Increase the heat and stir fry for a minute. Add the vinegar, sugar, and water and bring to a simmer. Reduce the heat and place a lid on so that it simmers gently. Cook for about 30 minutes until the cabbage is tender. Stir regularly and check water level to make sure it doesn't burn.
    6. In another skillet, melt butter over low-medium heat. In a bowl mix the apple slices with the spices for an even coating. Add the apple to the skillet, and cook flipping the slices around a few times around until tender. 
    7. When the steaks are done cooking, remove the bag from the water bath, and take the steaks out of the bag. Pat the meat dry with paper towel and season with salt and pepper. Heat oil and butter in a cast iron skillet until very hot, and first sear the fat strips on the side. Once nicely browned and crisped, sear both sides of the steaks until nicely browned. 
    8. Serve the steaks with the braised red cabbage and cooked apple.

    pork-rump-steak-sous-vide-recipe 

    Lowerland

    Lowerland is a regenerative family farm on the banks of the Orange River, between Prieska and Niekerkshoop in the expansive Northern Cape Province of South Africa. On the premise of farming soil to soul, Lowerland produces high quality, healthy food. All meat is from pasture raised livestock, and free from antibiotics and growth hormones. Monthly meat boxes offer very good value for money high quality meat. A wide selection of cuts from beef, lamb and pork offers a variety to choose from. Contact to order for delivery.

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