Recipes  

Sous Vide Beef Blade Roast

  • Preparation 10 MIN
    Cooking 24 H 15 MIN
  • Servings 6
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Ingredients

Preparation

  1. Attach the sous vide precision cooker to the side of a cooking container. Add enough water to come to the midpoint between the minimum and maximum required. Set the temperature to 131°F (55°C). Set the cooking time to 24 hours. Preheat the water while you prepare the meat.
  2. On a work surface, season the meat on both sides with the salt and pepper. Place the meat in a sous vide bag or a freezer bag with a slider closing. Add half of the oil (1 tbsp/15 ml), as well as the thyme, garlic and bay leaf. Remove all the air from the bag. Submerge the bag in the preheated water (see notes). Begin cooking (24 hours).
  3. Carefully remove the bag from the water using tongs or oven mitts. Remove the meat from the bag and set aside on a plate (see note). Strain the cooking juices and set aside. Compost the aromatics.
  4. In a large cast iron skillet over high heat, warm the remaining oil until it starts to smoke. Brown the meat in the skillet for 2 minutes on each side. Return the meat to the plate. Tent with foil and let rest while you prepare the sauce. Pour the cooking oil from the skillet into a glass bowl. Once it has cooled down, compost the oil.
  5. Pour the reserved cooking juices into the skillet. Bring to a boil. Let reduce until almost dry and starting to caramelize at the bottom of the skillet. Deglaze with the wine. Add the broth. Let reduce by half. Strain, if desired. Add the butter and stir until melted. Adjust the seasoning.
  6. On a work surface, slice the meat. Sprinkle with fleur de sel. Serve the meat with the sauce.

Note

Once sous-vide cooking is complete, it’s important to sear the meat quickly, before it cools. This will ensure safe handling of the meat.

To remove the air from a freezer bag with a slider closing, hold the bag open at the top while slowly lowering it into the water. The pressure of the water will squeeze the air out of the bag. Just before the top of the bag reaches the water, quickly zip it closed.

If using a freezer bag with a slider closing, do not submerge the seal of the bag. Clip the top of the bag to the side of the cooking container ensuring the seal will not go underwater.

It is important to ensure the food is fully submerged in water throughout cooking. If the food bag floats above the water, use a heavy, heat-resistant utensil, a plate or RICARDO magnetic weights to hold the bag down and keep the food submerged.

To avoid heat loss and the level of water from dropping too low, you can cover the cooking container with plastic wrap or use a RICARDO silicone lid designed for this use.

To help you with this recipe

Sous-Vide Precision Cooker (Immersion Circulator)

The RICARDO sous-vide precision cooker provides quick and ultra-precise results while preserving flavours and textures. Just seal your food in an airtight plastic bag, dip it into a container filled with water (a saucepan, glass bowl or cooler) and attach the unit using its spring clip.


129.99 $

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.