Roast Beef but Sous Vide

I was resistant to making this recipe at first as I was not convinced you could achieve the same ‘roast’ feel in the sous vide. I thought it was just one of those things that is better the traditional way (like roast lamb leg - I attempted a sous vide version that really paled in comparison to the one my father used to make on Sundays). However, I am happy to report that this recipe ticks a LOT of Roast Beef boxes: it has a satisfying caramelised crust, juicy pink interior and you can’t really fuck it up.

I chose a cheap cut of meat here as this is always where the sous vide method excels. It has an incredible ability to elevate a slightly tougher/cheaper piece to something much more fancy.

So, with a rolled piece of rump I was ready to test out some marinades. With such a rich, fatty, meaty joint the marinade needed to be punchy and acidic. I flirted with the idea of a soy-honey-ginger vibe but then imagined the look on my parents faces as I presented them this next to their roast potatoes. Definitely not worth the distainful looks. It had to be some-what traditional. I tested out this mustard, balsamic and rosemary marinade that really hits the spot.

With regards to timings and temperature, my recipe is for a medium rare finish (always!). It needs a good 7 hours and this creates a soft texture that is not too ‘braise-like’ nor is it too ‘steak-like’. It is a happy medium that is pretty darn close to the traditional roast texture but with so much flavour. See the recipe here.