London broil, trim fat, put in a zip-lock freezer bag (not a storage bag) with half a cup of mushroom stock. Sous vide for 18 hours at 60C. Remove, and give a quick char on a hot griddle, rest (at least 10 minutes, 20 is better) and carve.Big Wallaby wrote:Simplest recipe ever. Rump roast, keep all the juices, vacuum seal, put in at various temperatures (still experimenting). I've been experimenting with different temperatures to taste the beef at all levels of doneness.
I serve this on various starcy beds with a reduction of previous braising liquids, with diced chili peppers and dehydrated onion. Sriracha is added until SWMBO dosn't think it's plain (or I reach maximum chili tolerance).
The zip-lock bags cost less than the vacuum bags, and there's no cost for the vacuum sealer. Adding a broth makes it less of a sous vide than a braise, but that's usually a good thing. The above timing is a bit past medium rare, adjust as needed.
If two people with different tastes want the same dish, cut the roast in half, bag it twice, and put the second bag in halfway through. You get rare, she gets charcoal, both are happy.
Now, ask me how I do burgers sous vide!
![hamburger :hamburger:](./images/smilies/hamburger.gif)