Roast beef of an alternative cut of beef with potatoes. A simple recipe for cooking using sous vide technology.
Ingredients
Serves: –+
- Top of beef shoulder 1 kg
- Salt 2 tsp
- Freshly ground black pepper 2 tbsp
- Extra virgin olive oil 2 tbsp
- Young potatoes 1 kg
- Butter 50 gr
Method
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Using a thermostat or water bath set the temperature to 57.5C
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Rinse the meat under running water, wipe it dry with a kitchen towel. Place the meat in bad that specially made for cooking with the SousVide technology, since not all the bags can withstand prolonged cooking and stay sealed, Do not forget to rub the meat with salt and pepper.
Use a vacuum sealer to seal the bag. Place in a gastronorm container, set the timer on the thermostat for 24 hours, cover with a lid (this will help you to economize the electricity costs and maintain water levels throughout the cooking period). -
After 24 hours a sound signal will remind you that the meat is ready. Remove the bag, cut and take out the meat. Pat dry it with a towel or napkins, then brush with olive oil. A small amount of broth will come in handy for the sauce – carefully pour it into a cup.
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Preheat a skillet over low heat for three minutes. Fry the meat on all sides for 5 minutes until an appetizing brownish-golden crust appears. Alternatively, you can grill the meat at a very high temperature.
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Place the potatoes in a bag, add a little broth and a spoonful of butter there. Cook for 2 hours at 85C
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Remove the potatoes and fry over high heat, adding the remaining butter.
Cut the meat and serve with potatoes and fresh vegetable salad.
