Recipe for sous vide roast beef
Roast beef is cut from the rump or the inside round, but it can also be cut from the knuckle. These cuts all come from the hind leg of the cow and are among the leanest cuts on the animal. The meat becomes tender if properly prepared. It is a truly delightful taste experience.
The challenge in roasting a roast beef is that it can easily become dry and unappealing, as it can be difficult to control the temperature. The solution is to cook the meat in sous vide, as you can control the temperature 100%. This allows you to serve the perfect roast beef – every time!
Servings: People
Sous Vide Roast Beef
Ingredients
- 1 pcs. Roast Beef
- Spices salt and pepper
- Butter for frying
- Oil for frying
Instructions
- If your roast beef is not tied, you should start by doing it yourself (ask the butcher to do it for you if you are unsure of the method). Tying ensures that the meat stays together during cooking.
- Season the meat well with salt and pepper and vacuum pack the meat.
- Cook the meat for 8 hours at 54 degrees Celsius (129 degrees Fahrenheit) in a sous vide/water bath.
- Take the meat out of the bag and dry the surface well.
- Ensure that your grill or pan is as hot as possible before placing the meat on it. The meat is fully cooked, so it only needs a sear before serving.
- Sear the meat for about 30 seconds on each side, until it has a nice crust.
- Before slicing the meat, remove the string and cut the meat into thin slices.
Notes
Serve roast beef with, for example, baked potatoes or creamy potatoes along with a green salad with a good oil/vinegar dressing.
You can also serve the meat cold with cold potato salad as a side dish - this dish is also suitable as a delicious lunch dish.
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We recommend Oak Ridge Ancient. Oak Ridge Ancient is 35% French and 35% American. Aged in oak for 14 months and then in a steel tank until 5 months before bottling.
The following words are often used to describe the taste of Oak Ridge Ancient: Blackberry, blackcurrant, plum, pomegranate, and rose. In taste, there are clear notes of white chocolate and vanilla. Aged in oak for 14 months and then in a steel tank until 5 months before bottling. Red meat for rich red wine!
Read more about the wine and buy it here
You can also serve the meat cold with cold potato salad as a side dish - this dish is also suitable as a delicious lunch dish.
Advertisement:
Our wine partner BayVine.dk recommends the following:
We recommend Oak Ridge Ancient. Oak Ridge Ancient is 35% French and 35% American. Aged in oak for 14 months and then in a steel tank until 5 months before bottling.
The following words are often used to describe the taste of Oak Ridge Ancient: Blackberry, blackcurrant, plum, pomegranate, and rose. In taste, there are clear notes of white chocolate and vanilla. Aged in oak for 14 months and then in a steel tank until 5 months before bottling. Red meat for rich red wine!
Read more about the wine and buy it here