Prep

for about 3-4 people:

1 kg Roasting Joint

Marinade:

2 tbsp dijon mustard

2 tbsp balsamic vinegar

3 stalks rosemary, chopped

1 tsp salt & 1 tsp ground black pepper

Set your sous vide to 129°F/54°C

Mix together all the marinade ingredients and place in your bag. Add the roast joint to this and gently massage the marinade into it.

Sous Vide

129°F/54°C for 7 hours

When your sous vide has reached temperature use the water immersion technique to lower your bag into the water.

Do not try to vacuum seal your bag, as the liquid marinade will get sucked out.

Sous Vide for 7 hours.

Sear & Serve

Remove your bag from the sous vide and leave to rest for at least 20 mins (longer if your joint is bigger).

At this point pan sear in a very hot pan until the outside is golden. Sear the fat-side first as this will render some fat for the meat-side to cook in.

Be as fast as you can - as you don’t want the internal temperature to rise.

Rest for 5 mins while you sort out your roast accompaniments then slice and serve with lots of horseradish.