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Beef semolina roll sous-vide

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Ingredients for 6 servings:

  • 1 ½ kg beef (semer roll)
  • 2 tbsp, heaped Löwensenf
  • 1 tbsp Worcestershire sauce
  • 1 tsp liquid smoke

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 day; Total time approx. 1 day 15 minutes

Preheat a water bath to 55 degrees Celsius. Mix the mustard with the Worcestershire sauce and the liquid smoke. Trim the semolina roll and brush it with the mustard. Place the meat in a sous vide-suitable bag and vacuum seal. Place the bag in the water bath and cook the meat for 24 hours. Then let it cool. Remove the meat from the bag and pat dry. Cut the meat into thin slices and serve with tartar sauce or tuna sauce. Can be served as an appetizer or main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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