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.
- 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
- 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
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 it at 130ºF/55°C for 24 hours.
Meanwhile, roast the vegetables in the oven at 350ºF/180ºC for about 45 minutes or until golden brown.
After the 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.
Serve with roasted celery, onions, heirloom carrots and confit potato, and finish with a housemade jus.