I believe in our haste to pack, travel and cook cock's combs I forgot, or at least overlooked, the idea and execution of our bacon brine as a poaching medium. Originally, I wanted to make duck bacon. My approach was to make a bacon flavored stock/broth/consomme flavored with bacon and give it a bit of backbone with pickled jalapenos and caramelized onions. We added some soy sauce (really everything can use a bit of soy) and a touch of acidity from Banyuls vinegar. We then marinated, really brined, the dry aged steaks in the broth for 24 hours. Then we slow cooked them in the same broth for three hours. The cooled steaks in their broth can then be patted dry and pan roasted when you're ready to serve them. The steaks, great to begin with, take on an infusion of bacon seasoning without the extra fat. Look, I like bacon, I like fat, I like bacon fat. Not everyone else likes the full combination. And if the steak is as it should be, additional fat is not necessary, although the bacon flavor is appreciated.
We prepared sirloin steaks in this manner. We served them with our balsamic consomme and a ragout of spring vegetables. I wish we had a picture of this dish. It was the steak dish I was looking for. Perhaps soon.
The idea here is the key. I have used broths/consommes/stocks to flavor and poach a variety of proteins and vegetables. What is truly remarkable is the transfer of flavor without additional fat, resulting in a light yet vibrant taste on the palate and no additional heaviness in the belly.
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