Roast beef cooked sous vide with red wine and ginger sauce

Ingredients for 4 servings:

• 1 kg roast beef
• olive oil
• 2 sprigs rosemary
• 2 sprigs of thyme
• 4 shallots
• 2 tbsp tomato paste
• 500 ml beef stock
• 1 bottle of dry red wine
• ½ bottle of port wine
• 2 Printe(s), soft
• 1 bay leaf
• 5 peppercorns
• 5 allspice berries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

Strip the rosemary and thyme from the stems and rub them into the roast beef along with the olive oil, then vacuum seal. Cook the meat sous vide for 5 hours at 58°C. After about 4 hours, start making the sauce: Halve the shallots and sauté in butter, add the tomato paste and roast, then deglaze with red wine. Add the remaining ingredients (I put the bay leaf, peppercorns, and allspice berries in a tea strainer; it’s easier to remove them at the end) and reduce the sauce by at least a quarter. The gingerbread cookies will dissolve over time and provide a nice binding. Just before the sauce has reduced, sear the meat briefly on all sides and sprinkle with fleur de sel. I serve it with mashed potatoes and lukewarm Brussels sprout salad (recipe in salads).