The perfect sous vide roast

BY: ANDREA ALDEN

**This recipe takes some time as the meat is cooked in a sous vide cooking pot for up to 12 hours**

After visiting Scotland, I knew the best way to celebrate Robert Burns Day was to grill something delicious. This sous vide roast with whiskey sauce went perfectly with my grilled haggis and completed the meal. With the Joule from ChefSteps I managed to get a roast at the perfect temperature, which I then finished cooking on a hot grill. This made for a pretty tasty piece of meat. Because of its firm consistency, roast roast is generally cooked slowly. That's why the Joule was ideal for this recipe. I made the gravy with a hefty sip of Scottish whiskey from the gravy. The result was an absolutely delicious Robert Burns Supper. Don't forget the turnips and potatoes!

INGREDIENTS

• 1/2 to 1 kg fresh roast roast
• 2 cloves of garlic, crushed
• Salt and freshly ground pepper to taste
• 1 tbsp olive oil
• 2 tbsp butter
• 2 tbsp flour
• 2 tbsp Scotch
• Beef broth
• 1 cup warm beef stock

PREPARATION

1. Fill a pot with water and preheat the sous vide cooker to 55 °C.
2. While the sous vide cooker is preheating, season the meat on all sides with salt and pepper. Drizzle all sides with olive oil too. Place the roast with the garlic cloves in a thick-walled freezer bag or vacuum bag.
3. When the water has reached the right temperature, place the meat in the bag in the water bath. If necessary, clamp the bag to the side of the pot. Cover the water bath almost completely with aluminum or cling film so that too much water does not evaporate. Set the kitchen timer or the sous vide app to 12 hours.
4. When the meat is cooked, remove the bag from the water bath. Let the roast rest on a plate or platter while you preheat the grill. Note: Save the gravy in the bag for the sauce!
5. Preheat the grill to a high temperature of approx. 260 °C. Prepare for frying over direct heat. The infrared side burner is ideal for this. When the temperature is high enough, sear the meat on all sides until appetizing grill marks form. If the outside of the meat is very moist before frying, dab it with a kitchen towel.
6. Sauce: Melt the butter in a saucepan over low heat and then stir in the flour. Gradually add the pan juices. It doesn't matter if the butter and flour mixture initially lumps or sticks. Add all the pan juices and then the whiskey. Mix until the sauce has a smooth consistency. Bring the sauce to the boil so that most of the alcohol evaporates. If the sauce is too thick at this point, gradually add 1 to 3 tablespoons of beef broth at a time until the sauce reaches the correct consistency. If the sauce is too thin, let it simmer until it thickens.
7. Serve the meat sliced ​​with mashed potatoes, mashed turnips, your favorite vegetables, haggis and the sauce.

Sous vide roast with whiskey sauce is incredibly tender and flavorful – as tender as prime rib or fillet thanks to the slow sous vide cooking! Thanks to the simple roast seasoning, the sauce comes into its own. You'll be licking your fingers for more with every bite. What cut of beef do you most like to prepare for a meal with the whole family?

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