Sous Vide Rump of Beef | Recipe by sousvidetools.com
Look forward to roast dinners again with this sous vide roasted rump of beef. Full of flavour and texture, it's the classic sunday roast with a twist!
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Cooking tools:
- Sous vide circulator
Ingredients
- 1 x 2-3 KG Rump of beef
- 6 tbsp. Bovril
- 2 tsp crushed black pepper corns
- 2 tbsp. chopped thyme and parsley
- 1 whole bulb of roasted garlic (slow roasted in the skins)
- 2 tsp smoked sea salt
- 350g parsnips
- 350g celeriac
- 350g swede
- 350g turnips
- 350g carrots
- 200g red onion
- Olive oil
- 50mls golden honey
- Thyme, rosemary and tarragon
- 6 cloves raw garlic
- 300mls dark chicken stock
- 300mls whipping cream
- 100g finely chopped shallot
- 2 tsp English mustard
- 2 tsp French mustard
- Juice ½ lemon
- 75 mls brandy
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