Recipe: Simon Street’s sous vide delmonico with roast vegetables and homemade jus
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.
Cut the chuck roll to separate the Denver and Delmonico cuts (your butcher should be able to do this for you!)
Cryovac or vacuum seal the Delmonico and sous vide at 55°C for 23 or 24 hours.
After sous vide process, remove the meat from the bag, pat it dry and let it rest for 10 to 15 minutes.
Season liberally on both sides with herbed salt and sear on a ripping hot char grill.
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).
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).