How to Make the Best Sous Vide Rosemary-Mustard Seed Crusted Roast Beef
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- Опубліковано 4 тра 2021
- Test cook Dan Souza teaches host Julia Collin Davison the secret to a foolproof Sous Vide Rosemary-Mustard Seed Crusted Roast Beef.
Get the recipe for Rosemary-Mustard Seed Crusted Roast Beef: cooks.io/3dkmrgA
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This recipe turns roast beef into prime rib. It's magic. I halved everything and kept all the cooking times the same and it was phenomenal. Other than planning ahead- it was very easy to make. I highly recommend.
No kidding I was skeptical when I saw this comment but it turns a low end cut of beef into something with a taste and texture very similar to prime rim
Best Cooking Show Ever. 99% of the time they do recipes that you can actually find the ingredients!!
Everybody is so focused on the “Analyzing” glitch... is nobody gonna talk about that delicious-looking roast beef?? Yummmm!
I love sous vide 😋
A tip: watch series at kaldroStream. Been using it for watching a lot of movies recently.
@Korbyn Paxton Yup, have been watching on kaldrostream for since november myself =)
@Korbyn Paxton Yup, I have been using kaldroStream for since november myself :D
One of my favorite sous vide recipes. Truly fabulous!
I had medium rare chuck many years ago when a friend was one of the earliest home sous vide adopters. It was amazing. I haven't done one myself but I do often sear very thin sliced chuck. It's excellent.
More sous vide recipes and tips please!
Re 1
Search chef steps holiday roast
I made this Thursday and used the thinly sliced beef for beef and horseradish canapes. It was incredible. The beef was loaded with flavour and incredibly tender. I used a cheap cut of beef (we call it 'chuck').
Thank you so much. The world is so lucky to have ATK as a reference site. Thank you again.
My new instant pot has a sous vide button and I have just started trying it. It is phenomenal what it will do for tougher yet more flavorful roasts. We did a very tough venison roast and we were absolutely flabbergasted at how tender and juicy it came out. We reverse seared it with rosemary garlic butter in a cast iron skillet. I’m going to try a chuck roast next. Thanks!!
Analyzing in background is an editing software overlay that made it into the video when the video was exported from Adobe premiere.
The editor was most likely using the warp stabilizer or the morph cut effect where the software has to analyze the video frames.
The strange part is this isn't in the full episode. And I didn't notice any differences between it and this version.
@@wright96d maybe it was exported for web recently?
3:33 Those clear Cambro storage containers are invaluable to me, I have several ranging from 2 to 18 quarts and I can't imaging not having them.
I made this yesterday and today using supermarket chuck and then used it for beef crostini (but used the yoghurt dressing instead of horseradish) IT IS AMAZING.
Thanks.
Most outstanding!!!
Ay, when evacuating air from a bag, a great method is to snug the item at the bottom of the bag, and then roll the bag shut like a burrito. When you get to the seal, all/most of the air will be out.
At 2:03, as Chef John loves to say: so if you want to have this for dinner tonight, you need to start this three days ago.
Only used about 6 times so far but food turning out great. ua-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
I never knew about Sous vide cooking before I saw this episode. Bought a Sous vide on eBay. It arrived yesterday and cooked a pork roast. It turned out moist and juicy. I’m trying this recipe next.
I'm a sous vide nut and this is going to be done soon!! I like the crust idea and the sauce. Thank you!!
We made this a few days ago. There were no leftovers. We devoured it. Most beautiful Chuck roast I ever saw. The yogurt sauce is a nice acidic but I was craving my usual horseradish based sauce. You decide. I went will a smaller piece of roast. I won't make that mistake again. This is so different from the usual slow cooker roast our mom's made. My fat did not break down in the 24 hour sous vide process, so I trimmed it away as I sliced. I would not serve that marbling on a plate to guest. 48 hours in the fridge might make a difference bit not likely. Best to spend a bit more for a leaner roast with fine marbling that will break down easier. Or, remove the thick, hard fat before starting. Wonderful dish.
Need to get a job at Americas Test Kitchen eating leftovers and mistakes
Awesome
This is a chefsteps recipe
FYI: he uses a chuck EYE roast; not a plain chuck roast. The chuck roast is wider than it is long.
I did this, and it tasted just like prime rib. I couldn't believe it.
My favorite Dan quote, “I’m not a big hip dancer.” 😅😅😅
Oof... not using all those BEAUTIFUL juices left over in the SV bag. :(
A trick I use to get air out of the Ziploc bag is to insert a straw and suck on the straw until the bag collapses. Then, quickly finish sealing once the straw is removed.
More sous vide please
Yeah I was gonna say can you do prime rib this way and then also whand then also what kind of bags are you using for that temperature of water
Amazing! I love how everything is covered within the episode. I was wondering if it was safe to cook at the low temperature and sure enough, they put my concern to rest.
You guys do banking?
Why are you asking about financial management?
My first experiment with sous vide was a tough as can be rump roast. Cooked 131 for 48 hours. That TOUGH piece of meat came out as tender as can be. Slide it thin for sandwiches. Won't be buying any roast beef from the deli any time soon. I'm going to try his mustard see mix on some other pieces of beef, seems like it would be great on any beef.
1:47 I too analyze my background prior to tying up my roast
I little self vacuum pack hack, stick a straw in the bag about an inch and seal the bag as far as you can, up to the straw. Suck all the air out then quickly pull the straw out while sealing the rest of the bag.
when you have sous vide. That's all you need
Could you use the Juices in the bag to make gravy? Or will they be too salty from all the salt you put on the roast before cooking it.
I Use the juices for gravy every time!
Do yourself a favor and use the chuck eye or "America"s roast only. Where Dan separates the two haves is where the eye and the underblade, aka the Denver, meat (I did that on purpose). The grains do not run in the same direction between the two, and the chuck eye benefits more from the slow water bath cooking. Since you are using a single muscle, it will be easier to tie, slice and eat. Save the Denver for kabobs.
The Denver steak is a real treat
Would a really lean roast like venison work just as well? Adjust time and or temp?
It should. They cooked the roast so long to break down the connective tissue in the chuck roast so the cook time would depend on what cut you were cooking. If it was a similarly tough cut then cook it as long, or even longer.
For temp you want the temp of the water to be the temp you want the serving temp of the meat to be. I don't like venison past med. rare so I'd stick to 133F at least the first time.
The temperature would be fine. Just adjust the time. The long cook time is for breaking down the tough tissue in “cheap” cuts.
Yes! I did a very lean roast from the hind leg. Usually only good to grind or make jerky. It was pink and juicy and tender and a life changer. Reverse seer with garlic and rosemary butter. To. Die. For.
It should- I use sous vide for lean eye round (beef) and it's amazing.
May want to check the recommended temp for venison though. It's a gamier meat and they're more prone to food borne bacteria. Higher temps may be recommended. We do our kangaroo higher for example here in Australia.
What happened to the juices in the bag?
I was just going there!...I'd use more yogurt and add the beef juice to it or heat it on it's own and use it as an Au jus dip...
@@rafibenavi4772 that sounds great. i was thinking cook down by half in saucepan, remove from heat, stir in a bit of butter, salt, and pepper and serve in a gravy boat
best Ramin ever
@@evanward4303 ...Evan, even better!
I'd freeze it and make au jus for French dip sandwiches or beef stew the next day.
« Im not a big hip dancer » *awkward pikachu face*
At the 1:47 Mark, is anyone getting "Analyzing in the Background" message popping up briefly? (EDIT: It lasts for about 9 frames.)
I did
I am sorry - I have now tried this 3 times with chuck roast and I have not had results that were worth it - IF I were you I would stick with Top Round or Sirloin tip - which can go on sale And really does come out well Even eye of round was better than CHuck for a roast.
Can I sear after the sous vide instead of before?
Yes you can.
Glitch in the matrix at 1:47
Is there a recipe to turn the leftover juice into a nice "au jus"?
Analyzing in background
Analyzing in background?
saw that too hmmmmmm
Same
Warp stabilizer from Adobe Premiere probably
It's nine frames at the 1:47 mark. Don't know what it is, but looks like it made it into the video.
1:48 So saw something odd & decided to replay at .25 speed and have never done that. Dan sounds so drunk but Julia sounds high!
Funny chuck roast is more expensive than rib roast at my store 12/15/21
The question the whole rest of the world is asking, is what is Farenheit?
My question would be that if it's going to cook in the water bath for 24 hours why does it need to be refrigerated for 24 hours with the salt?
Salting draws moisture from the meat to the surface where it dissolves the salt before being reabsorbed into the meat where it causes muscle fibers to unravel and swell. With more open muscle fibers and the moisture redistributed in the meat it becomes more tender. Same theory as brining.
I have salted 24h before bagging, in the bag, or 24h after cooking, and it all works well
If you're not using your hips, you ain't dancin'!
dang. I just did a 4 lb top roast beef in an instant pot and it was the most tender roast ever. FYI. Versatile machine.
Tell us what recipe you used for the insta pot
1:47 Easter egg ;)
Seems that might be a candidate for transglutaminase (meat glue) to bond the halves together.
Everything but the chives looks good.
The mustard seed crusted thing didn't do anything for my roast.
1:47 weird little glitch
01:47 What’s “Analyzing in background” mean?
Very complicated
Hi-ho all!✨🤗✨
Regarding THIS cooking method for meat and fish, AIR IS A BAD THING. And this is why THIS retied "Old-fart" chef ALWAYS vacuum-sealed the foods. NO uneven cooking - EVER!
Me too. If you get a sous vide get a vacuum sealer and do it right.
@00:34 huh ? Why did she say "..if you cook it medium rare it will be tough & chewy." .. & then seconds later he says they're gonna cook it medium rare & she just nods . . ?
Someone needs to yell CUT & film that over that was 30 seconds in for christ sake
Little concerned about the abundance of Rosemary
I'd leave it out, I dislike Rosemary.
This lady brought nothing to the video except weird behavior. Why was she needed here? This should have been a solo video.
She's a paid con artist selling their products.
So Chefsteps recipe but with mustard? K.
This is crazy, as a 475 degree Fahrenheit oven will take forever to obtain that temperature and will most likely ruin your oven. Remember, Fahrenheit 451 and paper burns. There’s got to be a better way, maybe rotate under the broiler or use the Sous Vide hand torch.
Give me a break. I pump my oven up to 500(+) when I do roasts (see Chef John's perfect roasts (with MATH)) No problemo. Perhaps you need a better oven?
@@gartist1758 And what make and brand of oven do you have?
@@sandrah7512 I have a 90’s double Gas wall oven by kitchen Aid.
@@mikeb6389 Then it should also have no trouble hitting 500+ in a 15 minute pre heat and the self cleaning cycle should hit 900 or close. If it doesn't you need to get someone out to do some maintenance on it.
@@KenS1267 Sorry, but my Gas Oven doesn’t have a self cleaning cycle.
This is sort of a ridiculous recipe. Who really cooks a roast in water for 24 hours? A normal cook in their kitchen will not do this. Sorry, but this is silly for the average home cook.
Melody It's really not. Sous vide is my favorite way to cook. Perfect delicious results every single time. So easy! I'm a very "normal " cook with 3 jobs. Sous vide cooking is so very flexible.
Have cooked several 24 hours. Sous vide is worth it. Wonderful flavor and so very tender.
Even without sous vide I've cook many recipes overnight. I plan to make this next weekend.
10 years ago it might have been a bit of a reach for home cooks but sous vide machines are now cheaper than stand mixers and ATK routinely does recipes that call for them.
You haven’t got the foggiest notion of what you’re talking about
I do it regularly and I'm a regular home cook.
Sorry, not one of my favorites. If I have to turn on my oven at any point, I may as well cook the roast in the oven. Confession: that "medium rare" meat looks gross to me, and I would never eat anything that color after cooking it.
Why do you UNDERCOOK MEAT? IT'S DISGUSTING, the temps seem to be getting lower and lower, what next, the cow is just lying on the plate?? You even undercook PORK. EEECHHHH!🤮
135F is med. rare. That is the perfect temp for beef. It is by far the most common temp order for steak in a restaurant. It is not undercooked or raw in any way.
Analyzing in background