Roast beef here served as cold cut.
Try to sous vide your next roast beef. This method gives a perfect pink and tender roast.
Use it either as a main menu or as thinly sliced cold cut on a piece of rye bread.
2 kg sirloin
salt & pepper
Tie the roast with
butchers twine or use a meat net.
Season with a good amount of salt & pepper.
Sous vide at 56-57C, for 6-8 hours.
make a nice crust either with a burner or in a very hot skillet.