Sous Vide Peppercorn-Crusted Roast Beef
By Tim ChinPublished on September 9, 2018
Time
Sous vide: 18 to 24 hours; active cooking time: 1 hour, plus at least 18 hours salting time
Yield
Serves 10 to 12
Sous Vide Temperature:
133°F/56°C
Ingredients
Before You Begin
We prefer a combination of all three different peppercorns here, but you can use a single type. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Sprinkle beef with 4 teaspoons kosher salt. Arrange pieces side by side along natural seam, and then tie together at 1 inch intervals to create 1 evenly shaped roast. Wrap roast with plastic wrap and refrigerate, at least 24 hours or up to 96 hours.
- Using sous vide circulator, heat water to 133°F/56°C in 12-quart container.
- Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown roast on all sides, 6 to 8 minutes. Season roast with pepper and place into 2-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until roast is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 18 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 475°F. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable spray. Transfer roast to prepared rack and let rest for 10 to 15 minutes. Pat roast dry with paper towels.
- Whisk egg white in bowl until frothy, about 30 seconds. Combine peppercorns and flake sea salt in shallow dish. Brush roast on all sides with egg white, then coat with peppercorn mixture, pressing to adhere. Return roast to prepared rack and roast until surface is evenly browned and fragrant, 15 to 20 minutes, rotating sheet halfway through roasting.
- Transfer roast to carving board and slice into ½-inch-thick slices and serve.
Time
Sous vide: 18 to 24 hours; active cooking time: 1 hour, plus at least 18 hours salting timeYield
Serves 10 to 12Sous Vide Temperature:
133°F/56°CIngredients
Ingredients
Ingredients
Why This Recipe Works
When it comes to holiday beef roasts, chuck isn't really known for being the go-to for medium-rare resplendence (we're looking at you, prime rib). But that's a real shame since chuck is among the most flavorful cuts of beef available—and the cheapest per pound, to boot. This cut has plenty of fat and connective tissue, making it tough and chewy when it's cooked to medium-rare in a conventional oven. With most traditional methods of cooking, you have two options: low and slow until it's tender, or braised and broken down. Neither method gives you pink, tender, juicy meat. But by cooking roast beef sous vide we can have it all: A fork-tender, juicy, medium-rare chuck roast. Circulating the roast beef sous vide at a low temperature for 24 hours allows enough time to break down intramuscular collagen, tenderizing the meat while preserving a rosy, medium-rare interior from edge to edge. We were inspired by the folks at ChefSteps to pair this sous vide roast beef with a generous herb crust, making it easily customizable and ready to pair with all sorts of sauces. And best of all, it won't break the bank over the holidays.
Before You Begin
We prefer a combination of all three different peppercorns here, but you can use a single type. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Sprinkle beef with 4 teaspoons kosher salt. Arrange pieces side by side along natural seam, and then tie together at 1 inch intervals to create 1 evenly shaped roast. Wrap roast with plastic wrap and refrigerate, at least 24 hours or up to 96 hours.
- Using sous vide circulator, heat water to 133°F/56°C in 12-quart container.
- Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown roast on all sides, 6 to 8 minutes. Season roast with pepper and place into 2-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until roast is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 18 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 475°F. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable spray. Transfer roast to prepared rack and let rest for 10 to 15 minutes. Pat roast dry with paper towels.
- Whisk egg white in bowl until frothy, about 30 seconds. Combine peppercorns and flake sea salt in shallow dish. Brush roast on all sides with egg white, then coat with peppercorn mixture, pressing to adhere. Return roast to prepared rack and roast until surface is evenly browned and fragrant, 15 to 20 minutes, rotating sheet halfway through roasting.
- Transfer roast to carving board and slice into ½-inch-thick slices and serve.
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