sous vide roast beef

Name: sous vide roast beef
Prep time: 5 h
Cook time: 2 h
Total time: 7 h
Ingredients: 1 kg chuck in one piece; Salt; Pepper; Mustard; 1/2 onion; 1 carrot; The cooking juice; 1 tsp Cornstarch; Water

6 steps

Prep:5hCook:2h

I attempted to recreate this traditional recipe using low-temperature sous-vide cooking, and the results were spectacular. It requires very little effort and only a few ingredients; all you need is time and very little else.

Updated at: Thu, 17 Aug 2023 08:01:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories2302.9 kcal (115%)

Total Fat162.1 g (232%)

Carbs32.4 g (12%)

Sugars20 g (22%)

Protein168.9 g (338%)

Sodium1528.6 mg (76%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1kgchuck

0.5onion

1 tspcornstarch

Instructions

Step 1

Clean the meat thoroughly, season it, and spread it with mustard.

Step 2

Cook for 5 hours at 60 ° C after vacuum packing.

Step 3

Remove from the water bath, set aside for 2 hours to warm up, then open the bag, remove the meat, and save the cooking juices for the sauce.

Step 4

In a very hot skillet, sear the meat on all sides until golden brown.

Step 5

To make the sauce, sauté the onion and carrot in a little olive oil. To cook with the Thermomix, chop 5 seconds on speed 5 and then cook 5 minutes on 120 degrees Celsius on speed 1. Then add the cooking juice, cornstarch, and a little water and cook until thickened (with the Thermomix 5 minutes / 120 ° C / speed 1), shred, and serve with Roast Beef.

Step 6

Serve with the sauce after cutting into very thin slices.

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