Sous Vide Rosemary–Mustard Seed Crusted Roast Beef and Yogurt Herb Sauce
By America's Test KitchenPublished on December 13, 2019
Yield
Serves 10 to 12
Ingredients
Beef
1 5-pound (2.3 kilograms) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fatKosher salt and pepper 2 tablespoons (28 grams) vegetable oil 1 egg white (30 grams)3 tablespoons (25 grams) black, green, and pink peppercorns, ground coarse¼ cup (42 grams) mustard seeds, ground coarse⅓ cup (25 grams) chopped rosemary 2 tablespoons (20 grams) flake sea saltSauce
2 cups (490 grams) plain whole-milk yogurt ¼ cup (16 grams) minced fresh parsley ¼ cup (16 grams) minced fresh chives 2 teaspoons (4 grams) grated lemon zest plus ¼ cup (60 grams) juice2 garlic cloves (10 grams), mincedSalt and pepperBefore You Begin
Sous Vide Temperature: 133°F/56°C
Sous Vide Time: 18 to 24 hours
Active Cooking Time: 1 hour, plus at least 18 hours salting time
Instructions
- Whisk all ingredients together in bowl and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld. (Sauce can be refrigerated for up to 4 days.)
- Sprinkle beef with 4 teaspoons (16 grams) 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 in plastic, transfer to large plate, 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/246°C. 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, mustard seeds, rosemary, 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, removing pieces of twine as you slice, and serve.
for the sauce
for the beef
Yield
Serves 10 to 12Ingredients
Beef
Sauce
Ingredients
Beef
Sauce
Ingredients
Beef
Sauce
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 with sous vide we can have it all: A fork-tender, juicy, medium-rare chuck roast. Circulating the roast 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 roast 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. We prefer a combination of all three different peppercorns here, but you can use a single type. Serve with Yogurt-Herb Sauce (recipe follows), if desired.
Before You Begin
Sous Vide Temperature: 133°F/56°C
Sous Vide Time: 18 to 24 hours
Active Cooking Time: 1 hour, plus at least 18 hours salting time
Instructions
- Whisk all ingredients together in bowl and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld. (Sauce can be refrigerated for up to 4 days.)
- Sprinkle beef with 4 teaspoons (16 grams) 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 in plastic, transfer to large plate, 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/246°C. 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, mustard seeds, rosemary, 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, removing pieces of twine as you slice, and serve.
for the sauce
for the beef
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