Sous Vide Roast Beef (French Dip)

• 份量: 6 servings
• 准备时间: 5 minutes
• 总时间: 53 minutes

配料

Bread of your choice (Hero, Italian, French or round Kaiser or Challah Rolls)

2-4 Vidalia/sweet and yellow onions

Slices of Muenster Cheese (or any sliced cheese of your choice such as Provolone, Swiss or Cheddar)

Au Jus, from the Roast Beef for dipping

6 tbsp of olive or vegetable oil, divided three ways (2 tbsp x 3)

3-4 lbs of top round or bottom round roast

Kosher salt, for lightly rubbing onto the roast

3/4 cup of a dry red wine (like Cabernet or Pinot Noir)

2 cups of beef broth

1 tsp of dried thyme

1 tbsp of Worcestershire sauce

2 bay leaves

步骤

Lightly season the roast with kosher salt on all sides

IF you want sear BEFORE cooking (for a more charred edge), follow these steps. If not, skip to Step 6:

Pour in 2 tbsp of the oil into a large skillet/frying pan and set the stove to high heat

After 2-3 minutes of the oil heating, sear the roast on all sides for 3-4 minutes on each side – making sure you get a decent char. Place the roast on a plate to cool for five minutes when done

While the roast is cooling, add the red wine to the same frying pan and let simmer for 1 minute while deglazing (scraping) the bottom of the pan to get up any roast remnants that may have stuck. Stir in the thyme and then turn off the heat and pour the wine/oil/thyme mixture into a pyrex glass. Let it cool down for a moment

Meanwhile, place the roast in a gallon freezer bag (double bagged is suggested) or be a pro and use a Sous Vide bag. OR if you’re really fancy and have a vacuum sealer, use a bag for that

Adding to the bag’s contents, pour in the beef broth and Worcestershire sauce followed by the red wine which should have cooled by now (NOTE: If you skipped the pre-sear, add the red wine and thyme to the bag now. It won’t be hot since it wouldn’t have been heated). Add in the bay leaves as well.

Take the bag and seal it leaving just the edge open for air to escape (NOTE: if using a vacuum sealer, seal it all the way)

Now take the bag and place it in an empty pot that’s at least 6 quarts in size and set it on top of a trivet or heat-resistant coaster. Slowly add warmish-hot water from the sink TO THE SIDES of the bag (and NOT directly in the bag or it will dilute the au jus and flavor). As the water level rises and surrounds the bag, you’ll see all the air will quickly escape from that opening at the top of the bag, creating a sealing-like effect. Once it becomes just about fully sealed, gently squeeze the rest of the air out and seal the remaining opening of the bag. The water should come to just bellow the top of the bag’s sealing strip with the meat fully submerged in the bag, hugged by the au jus (NOTE: if using a vacuum sealed bag, just submerge it directly in the water since it’s already sealed)

Clamp the Sous Vide stick to the side of the pot and set it at 135 degrees for 22 hours for 3 lbs of roast and 24 hours for 4 lbs. This will achieve the PERFECT medium-rare temperature. If you want it more medium or well-done, cook at 140 and 145 degrees respectively. (NOTE: If you have an Instant Pot Ultra, you can use the “Ultra” setting to achieve a (simulated) Sous Vide effect. All instructions and temperature/times remain the same, but don’t expect it to be as precise as using a Sous Vide Stick/Immersion Circulator)

When there’s about an hour to go, heat a skillet on the stove at medium heat, add in the other 2 tbsp of oil and sauté the onions for 20-30 minutes until caramelized and almost charred on some edges. They should be nice and syrupy when done. Turn the heat off and let cool

When the Sous Vide cycle is complete, carefully remove the bag with the roast and set it on some paper towels (MAKING SURE the top is still securely sealed. Otherwise, it could rip open, spill out all the au jus and we’d all cry – all the more reason to double bag if not using Sous Vide bagsVide bags or a vacuum sealer)

Using tongs, transfer the roast to a plate and pat dry

Pour all the au jus from the bag into a large bowl (there will be a lot)

Give the roast a finishing sear for 1-2 minutes on each side (some only like a finishing sear and not a pre-sear as previously stated)

Transfer the roast to a cutting board when done and, using a good knife, slice AGAINST THE GRAIN (meaning NOT in the same direction as the lines of the meat or it it will shred apart and not slice into beautiful cuts). Slice to your desired thickness or thinness (I went for about 1/4″ slices). You will be amazed at how beautiful the roast looks and tastes! A true transformation of a simple roast into luxurious prime rib territory

After slicing, place all the sliced meat in the bowl of au jus to keep it moist and juicy

If Making French Dips, pre-heat the oven to broil. Place a few mounds of meat slices per sandwich onto a foil-lined baking sheet, top with some of the caramelized onions and lay on a slice of the cheese. Place in the oven to broil for 2-3 minutes but keep an eye on it because the cheese can burn if you step away and all ovens vary. When the cheese is bubbling and browning, it’s done

Take a substantial bread/roll of your choice, dip each side in the Au Jus, use a spatula and place the mound of meat smothered in the onions and cheese on the bottom half of the bun, sandwich it all with the top of the bun, dip in the au jus and enjoy!

营养

• 每份大小: 1
• 卡路里: 2036
• 总脂肪: 92 g
• 饱和脂肪: 35 g
• 不饱和脂肪: 44 g
• 反式脂肪: 0 g
• 胆固醇: 852 mg
• 钠: 1013 g
• 总碳水化合物: 6 g
• 膳食纤维: 1 g
• 总糖: 2 g
• 蛋白质: 289 g