Recipe by Simon Street – Executive Chef, The Boatshed Restaurant at The Regatta Hotel

This dish showcases a lesser known cut of beef called the delmonico, which comes from a larger cut known as the chuck. In this recipe, the delmonico is sous vide for 24 hours to make the beef really tender. For a less expensive cut of beef, this method of cooking creates a mouth watering piece of beef that can then be seared on the grill and served with vegetables and homemade jus. Find out more about the delmonico cut here.


  • 1 x chuck roll
  • Herbed salt to season (salt + rosemary sprig + small pinch of pepper)
  • 2 x stalks of celery
  • 2 x onions
  • 3 to 4 carrots, chopped into chunks
  • 2 potatoes

Note: This dish calls for the Delmonico cut to be cryovaced, so you’ll need a cryovac machine or vacuum sealer to do this at home.


Step 1

Cut the chuck roll to separate the Denver and Delmonico cuts (your butcher should be able to do this for you!)

Step 2

Cryovac or vacuum seal the Delmonico and sous vide at 55°C  for 23 or 24 hours.

Step 3

After sous vide process, remove the meat from the bag, pat it dry and let it rest for 10 to 15 minutes.

Step 4

Season liberally on both sides with herbed salt and sear on a ripping hot char grill.

Step 5

Look for the caramelisation of sugars that brown the meat to occur. Then take the meat off the grill and slide a portion (160 to 200grams).

Step 6

Serve the piece of meat with roasted celery, onions, heirloom carrots and confit potato, and finish with a housemade jus (for this I used beef bones simmered for 36 hours).