Sous Vide Roast Beef with Rosemary is take off on how I used to do a London Broil on the barbecue when I was able to barbecue. The rosemary, garlic, and red wine permeate the meat and give it an excellent flavor.
Sous Vide is a technique that cooks food at a constant temperature so that it is cooked from the same from the inside to outside. Its consistency means that if you like your steak at 135 it will be 135 on the outside and the inside. Conventional cooking can mean the inside stays raw while the outside burns. Of course, you still have to sear the meat to give the outside the caramelization it needs. I use a screaming hot cast iron pan to do that.
Sous Vide Roast Beef
To make this, you don’t have to have a very expensive steak. Actually, a London Broil will do just fine. It’s important, however, to use fresh rosemary, fresh garlic, and your favorite red wine. Don’t use red wine you wouldn’t drink with your dinner. The wine flavors the meat nicely with the rosemary and garlic.
The good thing about doing this is that the meat marinates while it is cooking. The wine keeps the rosemary nice and moist. The garlic is there just for extra flavor. If you don’t like garlic, you can omit it. Don’t try to use another herb because the woody stems of rosemary can withstand the heat of searing but other herbs can’t. They just burn and you get burned herb flavor – and that doesn’t taste good at all.
If you don’t have a vacuum sealer, you can use the displacement method. Put the meat, rosemary, garlic, and wine in a plastic bag and lower it into the water. As you lower it, keep squeezing lightly to remove the air until there is no air left and seal the bag.
- 2 pounds Beef roast
- 3 large Rosemary branches, with the wood stems
- 2 cloves Garlic, whole
- 2 tablespoons Red wine
- Do not remove the leaves from the rosemary branches.
- Put the beef, rosemary, garlic, and wine into a vacuum sealing bag and remove as much air as possible.
- Seal the bag.
- Attach the sous vide cooker in a large pot or another container. Fill it with water somewhere between the minimum and maximum fill lines.
- Add the sealed bag and make sure it isn't rising to the surface. You can secure it with a clip if you wish.
- Set the immersion cooker to the desired time and doneness.
- When the roast is done, remove the bag from the pot and set it aside. I like to put mine in the refrigerator to rest while I finish cooking side dishes.
- Heat a large cast-iron skillet or grill until it is almost smoking. Put a little oil in and spread it around.
- Cut the bag open and remove the rosemary sprigs and roast of beef. Discard the garlic and wine.
- Put the rosemary on the grill and quickly put the roast on top. Brown it on one side, then turn it and the rosemary on the other side.
- Let the roast rest about 5 minutes before carving it. Enjoy!