John Myers
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Beef Lung Roast NT with Vegetable Sack
The perfect beef lung roast nt with vegetable sack recipe with a picture and simple step-by-step instructions.
- 600 g Beef lung roast
- 4 tbsp Rapeseed oil
- Frozen seasonal herbs
- 2 tbsp Olive oil
- 3 Pc. Potatoes
- 1 Pc. Breeding line
- 4 Pc. Cocktail tomatoes
- 1 Pc. Paprika
- Salt, pepper and chilli from the mill
THE DAY BEFORE
- Put the meat with the herbs and rapeseed oil in a freezer bag and let it steep in the refrigerator for 24 hours. If possible, knead more often.
HERE WE GO
- Take the meat out of the bag and let it drain a little. Discard the herbs. Sear the roast all over in a pan. Oil is no longer necessary.
- Preheat the pipe to 80 degrees. Place the meat on a foil and put it in the oven. After about 90 minutes the meat is really good.
GARNISH
- Form 4 bags out of foil and divide the vegetables (naturally cut) equally among all 4, season with salt, pepper and chilli and drizzle with olive oil. After about 45 minutes, I simply put the bags in the pipe.
- It was just delicious the meat was pink and tender as butter. Unfortunately I couldn’t take pictures of the plates because we had guests. Incidentally, the meat was only seasoned with salt and pepper at the table.
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