Recently got an immersion heater and vacuum packer and I’ve been experimenting with lots of sous-vide cooking. This ‘roast’ beef (gently cooked for 24 hours then finished on a hot griddle) was great, so smooth and rare with still a lovely browned crust.
Looks good
My advice: only cook the toughest of meats for much longer than that. You can safely go longer, but the tenderness gets to be too much and you cross a line into unpleasantly soft.
Yours looks perfect though! What’d you season with?
Yes, I think the 24 hours was overkill. I’d read it on a few blogs, but I imagine that was for a bigger joint of beef. And i feel like it could have been rarer too. The texture was a bit too even, I prefer a little bit more bloody in the centre.
Didn’t really much seasoning apart from salt. But we got an eighth of a cow from a local farm, so we’ve got plenty more roasting pieces in the freezer to experiment with!
