The Cheapest Sous Vide Roast Beef
37.1 هزار بار بازدید -
5 سال پیش
-
Inspired by our recent trip
Inspired by our recent trip aboard the Royal Caribbean Allure of the Seas, we wanted to try using a cheap cut of meat to make a tender roast beef.
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If you're planning to purchase equipment, please consider using our affiliate links. It helps us to support the channel.
Anova sous vide: http://bit.ly/KoCAnovaSV
Foodsaver Bags: https://amzn.to/347RaGe
Vacuum Sealer: https://amzn.to/37oI0Ht
Instagram:
Carmen @harrocarmen
Kevin @kindof_cooking
Ingredients:
Salt
Pepper
1 tablespoon - Worcestershire
Roasted garlic or garlic powder
Rosemary or other herbs
3-5lbs Chunkahunka beef roast (about 1/2 pound (eight ounces) per person, up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers)
Recipe:
- Set your water bath to 138F for medium or whatever temperature to your desired doneness.
- Depending on your type of meat, you may want to cut off any silver skin, excess fat, and truss.
- Salt your roast generously
- (Optional step) Toast your garlic and rosemary in a pan with a little bit of olive oil. Instead of garlic you can also use garlic powder especially when cooking at lower temperatures.
- Put your beef and aromatics into your vacuum sealer bag and double seal. Although, the vacuum sealer is recommended for this cook as it’s for a long time, you can use a freezer zip lock bag. Get rid of the water using the water displacement method, and don’t forget to double bag.
- Once the bath is ready, place your roast in for 15-24 hours. A few extra hours won’t hurt either.
- Once complete, remove the roast from the water. Place the beef aside, reserve the juices and aromatics.
Finishing methods:
Pan: Warm a pan over medium high heat to brown the roast on all sides until a nice brown crust has formed.
Oven: Warm the oven as high as it will go, on a sheet pan with a wire rack or roasting tray with a cup of water (to prevent smoking and burning) place on the oven turning once it becomes golden brown. This will take approximately 10-15 mins.
Grill: Place on the grill turning frequently until all sides are brown.
Blow torch: Use your torch to brown on all sides. This method works best if your meat is still warm.
To make the au jus:
- You can make the au jus in the pan after removing excess oil.
- Warm the pan on medium - medium high heat.
- Add the reserved meat juices to the pan.
- Bring to a boil stirring occasionally. (If you used a pan to sear the roast, make sure you scrape up any fond)
- Remove from the heat and strain into a heatproof bowl.
- Set au jus aside for serving.
Slice only as much beef as needed and serve with horseradish, and mash potatoes, topped with the au jus. You can also slice thinly for sandwiches to dip with the au jus.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#roastbeef #sousvide
Subscribe for more awesome sous vide recipes!
kindofcooking
If you're planning to purchase equipment, please consider using our affiliate links. It helps us to support the channel.
Anova sous vide: http://bit.ly/KoCAnovaSV
Foodsaver Bags: https://amzn.to/347RaGe
Vacuum Sealer: https://amzn.to/37oI0Ht
Instagram:
Carmen @harrocarmen
Kevin @kindof_cooking
Ingredients:
Salt
Pepper
1 tablespoon - Worcestershire
Roasted garlic or garlic powder
Rosemary or other herbs
3-5lbs Chunkahunka beef roast (about 1/2 pound (eight ounces) per person, up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers)
Recipe:
- Set your water bath to 138F for medium or whatever temperature to your desired doneness.
- Depending on your type of meat, you may want to cut off any silver skin, excess fat, and truss.
- Salt your roast generously
- (Optional step) Toast your garlic and rosemary in a pan with a little bit of olive oil. Instead of garlic you can also use garlic powder especially when cooking at lower temperatures.
- Put your beef and aromatics into your vacuum sealer bag and double seal. Although, the vacuum sealer is recommended for this cook as it’s for a long time, you can use a freezer zip lock bag. Get rid of the water using the water displacement method, and don’t forget to double bag.
- Once the bath is ready, place your roast in for 15-24 hours. A few extra hours won’t hurt either.
- Once complete, remove the roast from the water. Place the beef aside, reserve the juices and aromatics.
Finishing methods:
Pan: Warm a pan over medium high heat to brown the roast on all sides until a nice brown crust has formed.
Oven: Warm the oven as high as it will go, on a sheet pan with a wire rack or roasting tray with a cup of water (to prevent smoking and burning) place on the oven turning once it becomes golden brown. This will take approximately 10-15 mins.
Grill: Place on the grill turning frequently until all sides are brown.
Blow torch: Use your torch to brown on all sides. This method works best if your meat is still warm.
To make the au jus:
- You can make the au jus in the pan after removing excess oil.
- Warm the pan on medium - medium high heat.
- Add the reserved meat juices to the pan.
- Bring to a boil stirring occasionally. (If you used a pan to sear the roast, make sure you scrape up any fond)
- Remove from the heat and strain into a heatproof bowl.
- Set au jus aside for serving.
Slice only as much beef as needed and serve with horseradish, and mash potatoes, topped with the au jus. You can also slice thinly for sandwiches to dip with the au jus.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#roastbeef #sousvide
5 سال پیش
در تاریخ 1398/05/16 منتشر شده
است.
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