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Dry-aged roast beef, sous vide

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Ingredients for 4 servings:

  • 800 g dry aged roast beef, in one piece
  • Spice(s) as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 hours 10 minutes; Total time approx. 7 hours 30 minutes

Meat enjoyment

Trim the roast beef and seal it in a vacuum-sealed bag. Heat the water to 52 degrees Celsius (medium rare) using a sous vide stick, then let the meat sit in the water bath for about 7 hours. Remove the vacuum-sealed bag and add the meat juices to the side dish (if desired). Season the meat and sear it all over in a pan. Cut into approximately 1 cm thick slices and serve.

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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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