Recipe for sous vide culotte (dry-aged)
This recipe combines 3 of our favorite techniques for great beef: Dry aging, sous vide, and grilling. 30 days of dry aging followed by 4 hours in the water bath and finally a sear on the grill.
Servings: Portions
Sous Vide Culotte (Dry-Aged)
Ingredients
- 1 pcs. Beef Coulotte Dry-aged for 30 days
Instructions
- We chose to dry-age our beef culotte for 30 days.
- This is how the roast looked fresh:
- After 10 days in the ageing cabinet:
- After 30 days in the ageing cabinet:
- The meat was trimmed a bit (it could certainly be trimmed more, but my son and I like the beef-jerky-like crust).
- The meat was seasoned with salt and pepper and vacuum-sealed.
- Then, it was cooked sous vide/water bath for 4 hours at 54 degrees Celsius (129 degrees Fahrenheit).
- The meat was taken out of the water bath, out of the vacuum bag, and patted dry.
- We made the searing crust on the gas grill at the highest possible heat.
