Sous Vide Roast Beef Garnished with Spiced Vegetables – From Japanese Mizkan Recipe Book

Sous Vide Roast Beef Garnished with Spiced Vegetables

Sous Vide Roast Beef Garnished with Spiced Vegetables

Ingredients:

500g sliced organic beef

1 tsp. sea salt

1/2 tsp ground black pepper

Condiment

1 cup of chopped coriander

3 mint leaves

3 slithers of fresh ginger

5 spring onions

1 green chilli

Sauce

4 tbsp. sarsons malt vinegar

4 tsp. soy sauce

2 tsp. honey

1 tsp. chopped garlic

Mix the sauce first then place to the side until needed.

 

For the meat:

Use a fork to prick the meat, and rub in a generous amount of sale and ground black pepper all over it. Wrap in a paper towel and allow to sit for 30 minutes and remove excess moisture.

Have olive oil in a frying pan at high heat and cook the entire surgace ofthe meat until it changes colour.

Allow the meat to cool slightly and then place it in a heat-resistant sealable bag.

Add half the sauce to the bag and remove any air in the bag then seal it shut.

Add 500ml of water to 1 litre of boiling water. Bring the temperature to 70C and then remove from heat.

Pop in the bag of meat and sauce and let sit for 30-40 minutes.

Once the meat is pliable, remove from the hot water and immediately emerse bag in water with ice. Meat must be cooled completely.

 

Finely chop all the ingredients for the condiments and mix them. Add 1/4 to the remaining sauce.

thinly slice th emeat and arrange it on a plate. Arrange a heap of the remaining condiemtns in the centre of the plate.

Wrap the condiments with a slice of meat and dip in the sauce.

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