Christmas roast beef sous-vide. If guests suddenly come, but there are no snacks, then this wonderful dish of English cuisine will save you 😉.
Ingredients: beef cue ball, butter, olive oil, Freshly ground pepper mixture, Salt, Rosemary, Garlic
Cooking method:
It is advisable to choose aged meat, thawed meat is not suitable. I took the cue ball because vacuum technology will make this piece soft enough. It must be cleaned of veins, films and fat. Dry with paper towels. If the meat is from the refrigerator, then let it lie down for a couple of hours at room temperature. Tie with kitchen string to shape.
Dissolve the butter in the heated olive oil. Add crushed garlic and rosemary. Fry on high temperature for 2-3 minutes on all sides until golden brown. In the process of frying, pour meat with oil.
Salt, pepper. We wrap the meat in a vacuum bag. (I didn’t have it and I wrapped it with cling film). We clean for 3-4 hours in water at a temperature of 58 ° C.
We remove, select with towels and fry again on all sides. Wrap in foil and let cool at room temperature. Then we put it in the refrigerator for 6 hours.
Serve with horseradish, mustard, or other sauces. I made a sauce from the juice that stood out mixed with melted butter. And the second sauce mixed sour cream with mustard and garlic. It is also very tasty to make sandwiches. This is delicious! Meat can be eaten hot, but cold seems to me tastier.