sous vide roast beef

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.

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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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