{"id":37,"date":"2021-03-16T17:54:35","date_gmt":"2021-03-16T17:54:35","guid":{"rendered":"http:\/\/drewtho.brinkster.net\/cooksmartnothard\/?p=37"},"modified":"2022-01-03T20:17:40","modified_gmt":"2022-01-03T20:17:40","slug":"beef-sous-vide","status":"publish","type":"post","link":"http:\/\/www.cutcookeat.com\/LeftoversByDesign\/index.php\/2021\/03\/16\/beef-sous-vide\/","title":{"rendered":"Beef Sous Vide"},"content":{"rendered":"\n

When I started my ascent into perfectly-cooked, medium rare roast beef, I tried a method from a popular chef that was a three-stage process: the Sizzle, the Cooking and the Rest. The margins of the recipe book were covered with notes of different times for different shapes and sizes, as well as notes about “opening the window and closing the doors for the sizzle”. I never reached the summit of perfection for roast beef until I started cooking sous vide. It makes beef perfectly medium rare throughout, even if it is shaped like a cone. The sous vide also takes tougher cuts of meat and makes them cut like butter due to the cooking time. The roast can be bagged and refrigerated the night before, then dropped into the sous vide in the morning to be ready when you get home.<\/strong><\/p>\n\n\n\n

2-4 lb (1-2  kg) top round\/topside beef roast
2 bay leaves
sea salt (don\u2019t use table salt)
cracked or very coarse ground black pepper
1 beef stock pot
xanthan gum
1 tablespoon (15 g) butter
1 tablespoon (15 ml) olive oil<\/p>\n\n\n\n

Get a large baking sheet and put a cutting board used for meat on it (normally the red one). Tear off three or four paper towels while your hands are clean. You will need a large, sharp knife to trim up the joint. Remove packaging and trussing strings and wash the meat in the sink, then dry with paper towels. Place meat on the cutting board. Use the point of the knife to make a cut between the fat and beef. Get a paper towel, grab the fat, and use the knife to make cuts between the fat and the beef using the weight of the meat to pull it away. Continue until most of the fat and any shiny, white connective tissue is removed from the joint. Fat does not provide any benefit when cooking sous vide \u2014 it will come out soft and rubbery \u2014 so it is best removed. If you want to use it, then render it down in a frying pan and use it to brown the meat instead of the butter and olive oil for extra beefiness.<\/p>\n\n\n\n

Choose one clean hand and one meat hand. Sprinkle salt and pepper onto each surface with the clean hand and massage into the meat with the meat hand. Repeat until all the surfaces are covered with seasoning (now you know why we needed the baking sheet). You can roll the meat over the seasoning left on the board to pick up any that did not stick. Leave at room temperature for 1\/2 hour. This resting allows the seasoning to stick to the meat, so you do not lose most of it in transfer to the bag. It also allows most of the moisture on the surface to be absorbed so that it does not get sucked into the vacuum when bagging.<\/p>\n\n\n\n

Fill sous vide or Instant Pot with hot water from the faucet and heat to:<\/p>\n\n\n\n