The Complete Sous Vide Cookbook: 200+ Recipes to Cook at Home Like a Chef by Martha Scott

Author:Martha Scott [Scott, Martha]
Language: eng
Format: mobi, epub, pdf
Published: 2018-06-15T16:00:00+00:00

Directions

Preheat a sous vide water bath to 165 degrees F.

Season the chuck roast liberally with salt and black pepper.

Place the seasoned beef in a large-sized cooking pouch and seal tightly. Submerge the cooking pouch in the water bath; cook for 18 hours.

Remove the beef from the cooking pouch, reserving the cooking liquid.

Melt the tallow in a stockpot over a moderately high flame. Sear the beef for 1 minute, stirring periodically; reserve.

In the same pan, sauté the leeks until tender; add the parsnip, carrot, and celery and cook until softened.

Now, stir in the garlic, chopped tomatoes, and bay leaves; cook an additional 1 to 2 minutes.

Add the broth and bouillon granules, bringing it to a boil. Add the remaining ingredients, including the reserved beef.

Turn down heat to simmer. Cover with the lid and continue cooking for a further 30 minutes.

Ladle into individual serving bowls and serve hot. Bon appétit!

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