Sous Vide Roast Beef Food
SOUS VIDE ROAST BEEF
For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you're serving it for Sunday dinner or just want super delicious roast beef sandwiches. Use this recipe to make a perfectly medium-rare roast that's juicy and tender on the inside with a beautifully seared crust on the outside
Provided by Mark Hinds
Time P1DT15m
Number Of Ingredients 9
Steps:
- Set up your sous vide water bath with the temperature set to 136℉
- In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
- Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast.
- Vacuum seal the roast in a plastic bag and cook it at 136℉ for 24 hours. When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
- To get a nice crust on the outside of the beef roast, place it on a broiler pan and finish it in a 350ºF oven for 15 minutes, turning it halfway through. Once the roast comes out of the oven, let it rest for 5 to 10 minutes before serving.
- The juices from the roast can be served as an au jus. To make the au jus take the liquid from the bag the roast was cooked in and bring it to a boil in a small saucepan for three to five minutes.
- The au jus is especially good when you're using the roast beef to make French Dip sandwiches.
Nutrition Facts : Calories 283 kcal, Carbohydrate 1 g, Protein 44 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 123 mg, Sodium 848 mg, ServingSize 1 serving
SOUS VIDE BLADE ROAST WITH AU JUS
A blade roast isn't just for pot roast any longer; use your sous vide to make this cheaper cut of beef into a company-worthy dinner.
Provided by Bren
Categories Main Dish Recipes Roast Recipes
Time P1DT40m
Yield 12
Number Of Ingredients 12
Steps:
- Place a heat-resistant pad underneath a large pot filled with warm water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57°C). Set the timer to 24 hours.
- Remove all surface fat and silver skin from the roast. Truss the roast and generously season with salt and pepper on all sides.
- Place the roast in a large resealable bag and remove all the air with a vacuum sealer. Place bag in the pot once the right temperature is reached, making sure it is completely submerged. Cover pot with plastic wrap to ensure the water doesn't evaporate.
- Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.
- Preheat the oven to 400 degrees F (200 degrees C) 20 minutes before the timer goes off. Line a baking sheet with aluminum foil.
- Remove the bag from the pot and transfer to a plate. Remove roast and pat dry using paper towels to remove as much moisture as possible. Place the roast on the prepared baking sheet and cover with olive oil mixture.
- Roast in the preheated oven for 20 minutes.
- While the roast is in the oven, combine water, beef base, soy sauce, and garlic granules in a saucepan over medium-high heat. Bring to a soft boil, then reduce heat, and simmer until sauce is reduced, 10 to 15 minutes.
- Remove roast from the oven, cover with foil, and let rest for 10 minutes.
- Slice roast and place on a platter. Drizzle au jus on top or serve sauce separately.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 0.3 g, Cholesterol 51.7 mg, Fat 13.7 g, Fiber 0.1 g, Protein 13.6 g, SaturatedFat 5 g, Sodium 247.7 mg
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