Instagram: Carmen @harrocarmen Kevin @kindof_cooking
Ingredients: Salt Pepper 1 tablespoon - Worcestershire Roasted garlic or garlic powder Rosemary or other herbs 3-5lbs Chunkahunka beef roast (about 1/2 pound (eight ounces) per person, up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers)
Recipe: - Set your water bath to 138F for medium or whatever temperature to your desired doneness. - Depending on your type of meat, you may want to cut off any silver skin, excess fat, and truss. - Salt your roast generously - (Optional step) Toast your garlic and rosemary in a pan with a little bit of olive oil. Instead of garlic you can also use garlic powder especially when cooking at lower temperatures. - Put your beef and aromatics into your vacuum sealer bag and double seal. Although, the vacuum sealer is recommended for this cook as it’s for a long time, you can use a freezer zip lock bag. Get rid of the water using the water displacement method, and don’t forget to double bag. - Once the bath is ready, place your roast in for 15-24 hours. A few extra hours won’t hurt either. - Once complete, remove the roast from the water. Place the beef aside, reserve the juices and aromatics.
Finishing methods: Pan: Warm a pan over medium high heat to brown the roast on all sides until a nice brown crust has formed. Oven: Warm the oven as high as it will go, on a sheet pan with a wire rack or roasting tray with a cup of water (to prevent smoking and burning) place on the oven turning once it becomes golden brown. This will take approximately 10-15 mins. Grill: Place on the grill turning frequently until all sides are brown. Blow torch: Use your torch to brown on all sides. This method works best if your meat is still warm.
To make the au jus: - You can make the au jus in the pan after removing excess oil. - Warm the pan on medium - medium high heat. - Add the reserved meat juices to the pan. - Bring to a boil stirring occasionally. (If you used a pan to sear the roast, make sure you scrape up any fond) - Remove from the heat and strain into a heatproof bowl. - Set au jus aside for serving.
Slice only as much beef as needed and serve with horseradish, and mash potatoes, topped with the au jus. You can also slice thinly for sandwiches to dip with the au jus.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Today we're making sous vide roast beef. This was inspired by our recent cruise on the Royal
Caribbean. The food there was exceptional. I guess we ate like everything. We had second dinner. We
had one dinner and we're like oh we should get some fruit from the buffet. Then we looked and
we're like oh this looks good this looks good and we picked up like. We came back with like
two more plates of food. I gained 10 pounds for sure. I gained like five pounds. So if we're a
little fatter in this video you know why. I think the first meal that we had when we first got on
cruise was at the Park Cafe. They have a roast beef there. It was very tender and tasty. So this
is why we want to do a sous vide roast beef today. Let's get started. Okay so today's recipe really
simple. We have our cut our beef. We're using sirloin tip today. It's a less expensive cut
from above the knee of the cow. It is leaner but it packs a lot of flavor. If you do it right,
especially in the sous vide, you can get this tasting like primer. I personally like the flavor
of the beef so I try and usually keep all my beef recipes really simple. We don't need too much stuff.
We need salt, pepper, garlic, and rosemary. A little bit of Worcestershire sauce. How do you
even say that? I think it's like Worcestershire sauce. I don't know. This stuff. Use it. We're
going to take one extra step and we're going to roast the garlic and the rosemary in a little bit
of oil just to bring out the flavors. Some people complain that the sharpness of the garlic is a
little bit too much in sous vide. I personally haven't had that problem but I do roast it before
I put it in the bag. You want to generously salt your beef. Don't forget that it's a very thick cut
and it probably wouldn't penetrate all the way. So you want to get all sides. We're going to do a
little bit of pepper. You use the extras to get the other sides. Get rid of any silver skin
because you won't be able to chew through that. How big is this piece of meat? This is about two
pounds. Okay. So it's a very small cut. You're going to want about half a pound per person. Yeah
but if you have like big eaters I think maybe three quarter pounds or if you want a lot of
leftovers. And next we're going to bag it. Oh that was easy. We're going to take this straight into
the bag. Put in the rosemary, the garlic pieces. It's going to be in there for several hours. The
flavor is going to circulate. So our last thing we're putting in today is Worcestershire sauce.
And one tablespoon. We can cook this for 48 hours, 72 hours, whatever you want. That's a long time.
The longer you cook it it might be more tender but you're also squeezing out all the juices and
it's going to be eventually turn mushy. Please taste it. Pro tip, whenever you do your meat
you're going to want to fold down your bag so you don't dirty it. When the bag is wet or dirty
it actually makes it very hard to seal. Very hard to seal and you do not want a broken sealed bag.
I'm just here to like watch and eat. The one thing I always do is double seal the bag. So we put it
in our food saver to suck out the air and stop it before the liquid comes out. Once the air is out
this is ready to go. We're going to put it into the sous vide at 138 for 20 hours. We like our
meat more medium but you can adjust it to whatever you like. 22 hours later this is ready.
We are going to take it out. We'll put it straight into our ice bath and cool it down.
Our beef is sufficiently cooled now. What we're going to do, we're going to save all these juices
because that will turn into your jus and that's what we will serve with our roast beef. What I do,
I just cut a little corner. Perfect. Cut a little corner. Make sure you have enough because you
get all the juices you can. Any more of the rosemary or the garlic. Before placing in the
pan make sure your meat is as dry as possible by patting it down with a paper towel. Add a bit of
oil then get your pan smoking hot. That's the sound you want to hear when the meat goes in.
Flip your meat every few minutes until brown on all sides. Kevin is super extra so he likes to
blowtorch. Okay once you have it brown on all sides we're ready to go. Your house will get
a little smoky so nothing you can do about it. That's how you get all the flavor. Roast beef
is done. We like to season a little bit so here's some of that prepared jus. I'm going to just put
it on here. I think usually you dip it right? We can dip it. Like when you have like a prime
rib sandwich. Dip it in. This is yours. This is mine. Very tender. It's beefy. Always properly
salt your meat so we're just watching as we eat now. Considering that it is a you know cheaper
cut of meat it is very flavorful still yet there's a lot of beefiness in it and the sous vide made it
very tender. You can see that it doesn't have a lot of marbling in it and you know it can easily
feed a big family. I think it's perfect uh plan ahead sundae roast. It's minimal work. We put in
how many like 15 minutes of actual working time. We salted it, bagged it, put in the sous vide 20 hours
then to the pan for about five minutes. So I think you can serve this up with like mashed potatoes or
you know green beans, carrots, you know the typical type of stuff. And Yorkshire pudding.
Sure. So what we do with leftovers is we make uh nice sandwiches with it and so you can watch
that in our next video. Are we actually gonna do that? Yeah. What type of sandwich? Roast beef
sandwich. So why would you make a video of like just bread and beef together? Isn't that boring?
Roast beef melts. Ah see. Should I say that? Yeah. It's like that's boring. Okay.
