72 hour beef
Servings Prep Time
8meals 72hours
Cook Time
5mins
Servings Prep Time
8meals 72hours
Cook Time
5mins
Ingredients
Instructions
  1. Portion the roast into 4 x 2 person portions.
  2. Season each portion well with salt and place in a vacuum bag with 2 tbsp of butter. (Note I used disks of parsley butter)
  3. Remove all air from the vacuum bag and seal it twice.
  4. Repeat with 4 bags – each containing a 2 person portion.
  5. Get a pot of water up to 85C (185F) and immerse the bags in that pot for 5 minutes making sure that the pot stays at that temperature using a thermometer.
  6. Remove the bags once the contents have been pasteurized and place them in your water bath and cook them at 56C (133F) for 72 hours.
  7. Get a cast iron pan hot and quickly sear all surfaces of the roast so they are crispy and have a pleasant texture. Then slice the 2 person portion on the bias so you can see the entire portion of meat is perfectly medium rare from edge to edge with just that little 1 mm sear around the outside.
  8. Serve with a disk of herb butter and a choice of winter vegetables. Here we have a potimarron from our garden filled with creamed spinach.

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