Roast Beef

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Asian-style roast beef recipe: the beef is first marinated with kaffir lime leaves, and then cooked sous vide at 60 degrees Celsius for an hour and a half. It turns out incredibly juicy and fragrant. The meat will be pink throughout, but that doesn’t mean it’s raw: this is the advantage of vacuum cooking — preserving the original freshness of the product.

Ingredients

Salt - 2.5 oz
Sugar - 1.4 oz
Spices - to taste
Veal Tenderloin - 2 lbs

Step by Step guide

Step 1

Heat one liter of water with salt and sugar. Add spices (kaffir lime leaves work excellently). Place the meat in the cold marinade and let it sit for at least an hour at room temperature, or preferably overnight in the refrigerator.

Step 2

Shake off the meat from the marinade and transfer it to a bag along with the spices. If it hasn't marinated for long, add coarse sea salt. Seal the bag using a vacuum sealer, or place the cut in a zip-top bag, submerge the bag in a pot of cold water, and seal it when it is 3 mm above the water's surface.

Step 3

Pour water into the sous-vide or multicooker, set the temperature to 140°F and the time to one and a half hours. Place a sealed bag in the water and press the Start button.

Step 4

After an hour and a half, the roast, which has retained its juiciness and pink color, can be served at the table. If you enjoy a crispy crust, you can quickly sear the meat in a hot skillet.