Roast Beef - sous vide

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.

Here served with Danish remoulade and soft onions