A couple years ago, I worked with Ray, who was practically my long lost culinary sibling. We shared the same thought process when it came to recipe development, flavor profiles, and just enjoyed food in all aspects. Ray went on to be an exec chef down south when we split from the restaurant where we worked. Fast forward a few years to the past couple of weeks, I learned a fellow colleague at work, Dan, enjoyed cooking and geeking out on food, recipes and all things culinary. It's just too bad that we met and enjoyed talking food during my final weeks before I left. That said, I was surprised and flattered when Dan gave me a foodie parting gift... one that was so beautiful packaged and even more delicious to enjoy. Dan reminds me of Ray, in that we share a lot of the same tastes and have similar opinions on various food things. I certainly appreciate a hard core foodie. Man, do I wish we knew each other months ago so that we could have had lunch swaps and talked food throughout our work day!
Dan packaged up his roast beef sandwich... that is nothing like your mom's version. Dan's version was made in a sous vide, a technique in which food is vacuumed packed and slowly simmered in water for several hours, if not days. In this case for the roast beef, it took 1-2 days of slow cooking. To perfection. The following is Dan's recipe verbatim. The composition of his sandwich was perfect and I can't wait to try this at home using a crockpot with a temperature gauge to maintain the temperature for several hours...
Sous Vide Roast Beef Sandwiches
recipe from Dan C.
recipe from Dan C.
1 stick of butter
1/4 cupgood olive oil
2 tablespoons each of fresh herbs (thyme, rosemary, oregano)
fresh cracked pepper to taste
sea salt to taste
2-3 pounds sirloin roast
2 tablespoons each of fresh herbs (thyme, rosemary, oregano)
fresh cracked pepper to taste
sea salt to taste
2-3 pounds sirloin roast
Melt butter, combine with olive oil and herbs (combine and mince herbs). Lather Roast with mixture. And add generous amount of salt and fresh pepper. Toss in foodsaver bag and vac sealer. Before you vac seal roast you can toss in fridge so the butter will firm up a little so you’re get a better seal.
Sous vide at 131 F for 24-48hrs. 24 hours is plenty of time. I like Sirloin roast for roast beef... I have tired the cheaper cuts of meat and even though it’s good I found this cut of meat better.
24hrs later, drain liquid from bag. Place on cutting board and pat dry for the searing. Wet meat doesn’t sear well. Heat up a cast iron skillet as hot as you can get and sear each side for a few minutes till you get the malliard effect (browning). Rest and slice.
For the sandwich:
Merkt's cheese
cherry tomatoes
kale
horseradish
2 slices bread
Assemble sandwich with slices of roast beef, Merkt's cheese, cherry tomatoes (unless you have a very good tomato, most tomatoes taste too bland), kale (crispier then lettuce, more crunch), and horseradish sauce between 2 slices of bread
Even though I am STUFFED from Thanksgiving dinner {I'm in Canada}...this I would still eat today! Yum.
ReplyDeleteOooo, yum. This sounds excellent.
ReplyDeleteWhat a relaxing little weekend!
ReplyDeletesounds delicious!
ReplyDeleteThis looks delicious! It has been a while since I made roast beef sandwiches.
ReplyDeleteSounds very complicated. Glad to know I can dine out for these delicious meals, because I can't pull that one off at home!
ReplyDeleteTHese look delicious!! YUM!
ReplyDeleteInteresting! Never heard of Sous Vide! looks good!
ReplyDeleteI sous vide at least once a week. Love how tender and moist meat is after it comes out of the water bath!
ReplyDeleteWow that looks so good, It's great having all these new recipes for a nice sandwich...Thanks for sharing.
ReplyDeleteSimon