Tafelspitz sous vide

Ingredients for 4 servings:

• 1 kg boiled beef
• 1 pinch(s) of salt and pepper
• 1 handful of soup greens, dried
• 1 tsp mustard
• 1 tbsp clarified butter
• 1 shallot(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 6 hours; Total time approx. 7 hours

Leave the fat layer on the boiled beef, season with salt and pepper as usual, and sprinkle with the dried vegetables. Place it in a suitable bag and create a vacuum. My vacuum sealer can achieve 0.6 bar. Preheat the sous vide cooker to 60 degrees Celsius; filling it with warm water speeds things up. Insert the bag with the meat and let it cook for 6 hours. After the cooking time, remove the meat from the bag. Remove the vegetables. Pat the meat dry and brush both large sides with mustard. Heat the clarified butter in a pan and fry the boiled beef briefly and vigorously on both sides. Keep warm at 60 degrees Celsius or re-sealeaf it. The meat can then be reheated in the sous vide pot at an appropriate time. But always only at the specified temperature. If the temperature is higher, the meat will continue to cook! For the sauce, I sautéed a very finely chopped shallot in a pan with roasted spices and clarified butter, added water, and (I’m ashamed of myself) stirred in a good cream sauce powder. It served with parsley potatoes and Leipziger Allerlei (a kind of German dish). The meat was tender pink and buttery soft.