SOUS VIDE BLADE ROAST WITH AU JUS
A blade roast isn't just for pot roast any longer; use your sous vide to make this cheaper cut of beef into a company-worthy dinner.
Provided by Bren
Categories Main Dish Recipes Roast Recipes
Time P1DT40m
Yield 12
Number Of Ingredients 12
Steps:
- Place a heat-resistant pad underneath a large pot filled with warm water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57°C). Set the timer to 24 hours.
- Remove all surface fat and silver skin from the roast. Truss the roast and generously season with salt and pepper on all sides.
- Place the roast in a large resealable bag and remove all the air with a vacuum sealer. Place bag in the pot once the right temperature is reached, making sure it is completely submerged. Cover pot with plastic wrap to ensure the water doesn't evaporate.
- Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.
- Preheat the oven to 400 degrees F (200 degrees C) 20 minutes before the timer goes off. Line a baking sheet with aluminum foil.
- Remove the bag from the pot and transfer to a plate. Remove roast and pat dry using paper towels to remove as much moisture as possible. Place the roast on the prepared baking sheet and cover with olive oil mixture.
- Roast in the preheated oven for 20 minutes.
- While the roast is in the oven, combine water, beef base, soy sauce, and garlic granules in a saucepan over medium-high heat. Bring to a soft boil, then reduce heat, and simmer until sauce is reduced, 10 to 15 minutes.
- Remove roast from the oven, cover with foil, and let rest for 10 minutes.
- Slice roast and place on a platter. Drizzle au jus on top or serve sauce separately.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 0.3 g, Cholesterol 51.7 mg, Fat 13.7 g, Fiber 0.1 g, Protein 13.6 g, SaturatedFat 5 g, Sodium 247.7 mg
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