Try this Chuck Steak Sous Vide recipe, or contribute your own.
Suggest a better descriptionSource: Chefsteps
Trim, portion and truss your roast:
1. Using a sharp knife, remove all the tuff stuff. Pull apart the muscle layers using the knife ant remove all silver skin and a lot of fat, leaving a bit of fat.
2. If you end up separating parts of the roast while trimming, just arrange pieces together and roll inside when trussing.
3. Cut 6-8 evenly sized pieces of twine that are long enough to wrap around your roast.
4. Position these about an inch apart and lay the roast, presentation side down over the strings.
5. Starting in the middle, tie around the roast.
6. Optional: if you have uneven ends, either cut them off or tie string lengthwise around roast.
7. Tip: trim all knots except one each about a quarter from each end. These will help you maneuver roast when browning.
8. Season generously with 3S3P, place on rack and refrigerate at least overnight. If you don’t have overnight, season and sear.
Heat the sous vide;
Set temp to desired doneness: medium rare very rosy 129. Medium rare plus 133. Medium 136. Ruined medium well 144. Really ruined well done 162. I think 130~132.
Presear to build flavor:
1. Heat heavy large pan over medium high heat.
2. Add oil. Once very hot, sear roast on every side. Don’t forget the ends. About 2 minutes per side.
3. Remove from heat and add garlic, rosemary and thyme sprigs.
Prep for sous vide:
1. Transfer meat, garlic, rosemary and thyme to bag.
2. Vacuum pack if possible, or use heavy duty plastic bags and clip to side.
Cook:
1. Place in sous vide.
2. Cover with plastic wrap to minimize evaporation.
3. Cook fo 48 hours. Minimum cooking time 18 hours.
Prepare the Rub about an hour before ready to finish the meat:
1. Finely chop the herbs you chose. The heartier ones are best.
2. Add 3S3P to mix of herbs.
3. Just as you take out the meat, whisk the egg white until velvety.
Finish the roast:
1. Remove the roast from bag. SAVE the juices!
2. Brush the roast with the egg white. With your fingers, sprinkle on rub until even crust.
3. Heat oven to 475 degrees.
4. Heat a pan over medium high heat. (I saved pan with juices from searing meat).
5. Dump all of juices, garlic, rosemary and thyme into pan and reduce until almost no liquid remains.
6. Deglaze with about a cup of red win, reduce.
7. Add beef stock and reduce until desired consistency.
8. As the beef broth mixture is reducing, place roast in oven for 10-15 minutes until crust forms.
9. When ready, remove from oven and slice to desired thickness.
10. Strain the sauce. Adjust seasonings, adding salt, pepper, or additional herbs as desired.
11. Drench beef with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 9 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 70mg | 2 % | |
Potassium 75.4mg | 2 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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