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.
Equipment
- A cryovac machine or vacuum sealer. Alternatively, some high quality sealable freezer bags and a clip.
- A sous vide machine. Alternatively, an immersion circulator device and a large pot of water.
- Char grill or cast iron pan, for finishing
Ingredients
- 1 x delmonico steak (a cheaper alternative to rib-eye, also known as chuck roll)
- Some herbed salt to taste (a good quality flake salt, plus a rosemary sprig and a small pinch of pepper)
- 2 stalks of celery
- 2 onions
- 3 to 4 carrots, chopped into chunks
- 2 potatoes
For the homemade jus:
- A selection of meaty beef bones simmered for 36 hours
Method
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 it at 130ºF/55°C for 24 hours.
Step 3
Meanwhile, roast the vegetables in the oven at 350ºF/180ºC for about 45 minutes or until golden brown.
Step 4
After the sous vide process, remove the meat from the bag, pat it dry and let it rest for 10 to 15 minutes.
Step 5
Season liberally on both sides with herbed salt and sear on a ripping hot char grill.
Step 6
Look for the caramelisation of sugars that brown the meat to occur. Then take the meat off the grill.
Step 7
Serve with roasted celery, onions, heirloom carrots and confit potato, and finish with a housemade jus.
