Roast beef (sous vide)

Meat must be cooked perfectly. Not too raw, not to well-done, but as everyone wishes: rare, medium rare, medium or medium well. When you bake meat in the frying pan, it is often difficult to estimate how long the meat has to cook exactly to get the right temperature. You can solve this problem with the sous vide. Since I have the sous vide, I often use it. A lot of meat and fish is prepared by me sous vide.

This was my very first time preparing roast beef myself. In the past I have eaten too well cooked roast beef, so I never prepared it at home, but with the sous vide this should be a piece of cake.

To cook the meat sous vide you need a sous vide stick or a sous vide container, but you can also take a pan, temperature meter and ensure that the water remains at constant temperature. This works less accurately, but to get experience with sous vide, this is a convenient way. After that, you can always see if you want to buy the sous vide stick. I use a sous vide stick from Anova.

I vacuumed the roast beef in a dressing of garlic, olive oil and dried chillies. First I made the dressing.

Put a little olive oil in a bowl with a squeezed garlic clove and some chopped dried chillies. Stir until a dressing is created.

Cut a clove of garlic into thin slices. Depending on the number of sliced slices, you make small cuts in the roast beef. Rub the dressing over the roast beef and put the slices of garlic in the notches. Season the meat as you like. I hardly use salt myself.

Then you vacuum the meat. I use a vacuum machine for this. There are other tips to vacuum your meat, but a vacuum machine works best. Let me know if you want a tip on how else to vacuum your meat.

Fill a container with water and bring it to the right temperature. For medium rare roast beef, the temperature is 55 degrees.

The time that the meat is in the warm water depends on the thickness of the meat. On the Internet are several tables where you can find the time or method to calculate how much time the dish needs to cook. I often use the following site.

Place the vacuumed meat in the water that is at temperature and set the timer. In this case, the meat had to be in the warm water for about 2.5 hours. I close the container with a lid to prevent evaporation as much as possible.

After 2.5 hours, remove the meat from the water bath. Remove the foil, remove the pieces of garlic from the meat and bake the meat on both sides very briefly in a hot frying pan. Roasting the meat for up to 1-2 minutes per side as roasting longer can affect the temperature of the meat. I have baked the meat in clarified butter so that the temperature can be higher and the meat quickly turns brown in color.