How to Make the Best Sous Vide Rosemary-Mustard Seed Crusted Roast Beef

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[Music] sous-vide is a cooking technique that uses a precise water temperature to cook foods through perfectly and make recipes foolproof we often use it for things like poached eggs or the ultimate steak but there are a handful of recipes that can only be done with sous-vide like a medium rare pot roast which is what dan's going to show us how to make today so julia chuck roast is one of the beefiest cuts of the cow right we absolutely love it we grind it into burgers we make pot roast out of it you'd never in a million years imagine that we would put it as the centerpiece on a holiday table no because if you cook it medium rare it would be tough and chewy right so what we're going to do through the power of sous vide which is really really amazing is we're going to cook this thing medium rare edge to edge it's gonna be as tender as prime rib but it's gonna be even beefier so we're gonna start with a five pound chuck roast here and it often has a layer of fat down the middle and the meat will actually pull apart at these natural seams pretty easily so you kind of start separating with your hands a little bit and you can see it right there then i just grab my knife and i'm going to use the knife as little as i need to basically a lot of pulling that means it'll come apart perfectly at that seam so we'll just separate it out and really the only reason we're doing this is we want to access these pockets of fat and get rid of some of the bigger ones beautiful that looks great so another really nice benefit of taking this apart here is we're going to season this with salt and this gives us a ton more surface area to season so i have four teaspoons of kosher salt and i'm just gonna let it rain down all so what over going to do is put this back together now i'm going to set this aside and get my strings ready so we're going to tie this back together there's a lot of ways to do it i like to lay it out ahead of time and then you just pop your roast on top of it we want about an inch apart so now i'm going to put the roast presentation side down and then i'm going to start in the middle i'm going to come up and over and then i'm going to do a double twist nice secure way to do it it kind of locks it in place so that it holds it for you pretty nicely yep when you go back to do your second one it's still nice and tight okay so now i'm just going to trim off the little extra bits of twine on here so i'm gonna wrap it up in plastic now i'm gonna transfer to a plate we're gonna go in the fridge for at least 24 hours up to 96 hours so our roast sat in the fridge for about 48 hours so it's really well seasoned so we'll pat it dry with some paper towels real quick in the meantime i've got my skillet over here with two tablespoons of oil and i'm heating that up over medium-high heat so i see some whiffs of smoke we're gonna get our roast in there now smoking hot smoking hot so i'm going to start on the side actually and then kind of let it roll down and we're going to steer for about six to eight minutes we want to get beautiful browning all over it all right okay that is a gorgeous browning we've done that on all sides that final side wanna make sure you get your ends too looks beautiful that's gorgeous awesome so we're gonna transfer it over to our plate here i'm gonna season with pepper now about one and a quarter teaspoons okay so now it's time to start really cooking this thing and so we're gonna reach for our trusty freezer bag we're going to be sous vide and we need to have a plastic barrier around the meat so it's not in contact with the water we want to use a zipper lock bag which is easy to get in and out of and the freezer bags are a lot sturdier so what i like to do is open it up and then make a little cuff on it we're going to transfer this in there it's going to get messy and if you get it inside here you can make that seal a little bit messy this isn't even that hot no need to use tongs and then i'm just going to give it a little turn here so it fits in snugly we're going to start pressing some air out air is a really good insulator it's going to affect how evenly this cooks ideally there's no barrier other than that thin piece of plastic between the meat and the water so i'm going to squeeze out as much as i can just kind of work my way up and start sealing it we're going to come over to our water bath here so we have our immersion circulator circulating here and this is a 12 quart container you need something large enough because you're cooking something pretty big right this is at 133 degrees fahrenheit pretty low but it's the final temperature we want this roast to be we're going to leave it in there 18 to 24 hours when we normally cook this roast we cook it at pretty high temperatures because we want to break down all that tough collagen into nice tender gelatin right and that happens pretty rapidly at say 180 or 190 degrees a couple of hours it's tender we're going much much lower but we can actually get that same collagen conversion it just takes much much longer all day all day basically yep so we're going to do is pop it in here and water press against the plastic it's going to displace some of that air and as that air climbs to the top of the bag i'm going to open up one little bit here we're going to use that cool water displacement to help get rid of the last bit of air in there so you want that nice and close and then i've just got a little binder clip here you just want to make sure that this doesn't during the long cook fall off i'm also going to put a cover on it so we're gonna have some evaporation enough evaporation that could go down too low we don't want that to happen it's also gonna make it easier for the machine to maintain 133 degrees now the question i'm sure everyone's asking is is this a safe cooking technique because that's a low temperature for a long time it is and the key is really this combination of time and temperature so 133 degrees is very very low but because we're going so long we actually kill bacteria very slowly over time so it's really totally safe to eat even after a few hours in this kind of bath so it's totally safe when it comes out all right so 24 hours so we're going to go 24 hours and you're going to see the best chuck roast you've ever seen can't wait okay so this is gone for 24 hours we've had an amazing transformation happening inside the bag that i'm excited for you to see so i'm going to take this roast out of the bag here and i'm putting it onto a wire rack that's set in a rim baking sheet i have a sheet of foil under there and i've sprayed the rack with cooking spray so it doesn't stick so we're going to let this rest for about 10 to 15 minutes here just help it kind of evaporate off some of that moisture we're going to pat it dry before it gets a gorgeous gorgeous mustard rosemary peppercorn crust has really really bold flavor and to match that we're going to make this awesome yogurt sauce i love this on basically any roast but it's going to be really killer here so we've got two cups of whole milk yogurt here now you want that richness you don't want to go with low fat or non-fat i also have a quarter cup of minced parsley we also have a quarter cup of minced chives i have two teaspoons of lemon zest we're also going to add a quarter of a cup of lemon juice so some nice acidity to match that yogurt acidity and then finally two minced garlic cloves all right so just whisk this together just gonna hit with a little bit of kosher salt and some pepper ooh that looks good it looks nice this is my kind of sauce i have to say awesome all right so a little plastic here we really want the flavors to meld a bit we'll let this sit in the fridge for at least 30 minutes so you might have thought that what we're doing in the sous vide bath that was the big story this crust could totally steal the shower oh really yeah it's really really awesome we're gonna start with some mustard seeds and i have a quarter cup here it's gonna go into my trusty spice grinder i also have three tablespoons of black peppercorns these also have texture and a little bit of flavor all right so i want these to be coarsely ground so i'm going to do kind of pulses and a little bit of shaking it's going to look like a weird dance all right you got to put your hips into it if you're going to dance i'm not a big hip dancer all right so here we go so we've got this mixture here we're going to transfer to this shallow dish and we're going to stir in rosemary so i've got a third of a cup of finely chopped rosemary we're also going to add two tablespoons of flake sea salt it's going to have tons of flavor and texture so we're gonna mix this together i'd like to use my hands okay so we want this to stick to that and the key to that is this egg white so we're gonna do about 30 seconds of whisking here great nice and foamy so i've patted my roast nice and dry and you're leaving the twine on i want to point out that that's true i'm going to leave it on right until the very end when we actually slice and serve this and that way it holds it together so i'm going to use my pastry brush here and just paint it all over so now we'll just take this and press it in over here this dish makes it nice and easy to get lots on there so this roast is ready to go into the oven it's gonna be a 475 degree oven for about 15 to 20 minutes and rotate it halfway through and we're looking for this to be really aromatic really really beautiful and golden brown this thing is cooked through we don't need any interior cooking we just want that crust to set and be really beautiful oh does that look pretty or whatever it's a beauty smells good too doesn't it it does oh well that sure turned around right so let's transfer this right over to our carving board here oh beautiful yes please so here's the crazy thing is we don't have to let this rest at all that's crazy it's really cool right yeah we cooked at such a low temperature all the carryover cooking that was ever going to happen is done at this point wow the time in the oven is so short there's no need to do it wow i love it look at that good you ever seen a chuck roast that looks like i've never seen a medium rare chocolate before i mean this knife just i'm barely doing anything it just glides right through it can i serve you some please all right and i'm gonna pull off just a little bit of twine that we still have on there helps it hold together during the slicing which is really nice all right transfer a nice chunk over to you here thank you there we go gorgeous nice all right would you like a little sauce yes of course there you go ah look at that so tender it's beefy it has more flavor than a roast beef i've ever had before it just tastes like good beef and the flavor of that crust with the mustard season the rosemary it's beautiful so good this is amazing dan well done thank you so there you have it if you want to try something new with your sous vide machine try a chuck roast pull the roast into two pieces then trim season with salt and tie it back together let the roast sit with the salt for at least a day then brown on the stove top before sous viding at 133 degrees for 18 to 24 hours to finish coat the roast with a spice mixture and brown it in the oven for 15 minutes and don't forget the yogurt sauce so from america's test kitchen to your kitchen a killer new recipe for sous-vide rosemary mustard seed crusted roast beef awesome every holiday table right now on so good thanks for watching america's test kitchen what'd you think well leave a comment and let us know which recipes you're excited to make or you can just say hello you can find links to today's recipes and reviews in the video description and don't forget to subscribe to our channel see you later i'll see you later
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Channel: America's Test Kitchen
Views: 33,346
Rating: 4.9602647 out of 5
Keywords: americas test kitchen, cooks illustrated, cooks country, sous vide, immersion circulator, sous vide roast beef, roast beef
Id: DNYK9orkqlw
Channel Id: undefined
Length: 10min 22sec (622 seconds)
Published: Wed May 05 2021
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