Sous Vide Roast Beef Dip
Sir loin tip roast, sous vide 24 hours in red wine, served on a kaiser with horseradish sauce, gouda and arugula
It’s a weeknight meal, but It takes 24 hours? WTF?!
Hear me out! Seasoning and searing the roast is quick and easy, then it sits in the sous vide for 24 hours, and everything else is choppin’ n’ whiskin’. So if you prep the meat the day before, the sandwiches come together quickly on the day of.
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Sous vide is a cooking technique that uses a water bath to cook food sealed in airtight plastic bags. The water bath maintains the temperature of the food at a constant level while it cooks. This technique allows for more accurate and consistent cooking.
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Why Sous Vide Is The Best Way To Cook Food
Sous vide cooking is defined as cooking food in a temperature-controlled water bath. The food is vacuum sealed and submerged in the water for a long time, which helps it to cook evenly.
There are many benefits to sous vide cooking that make it the best way to cook food. One of the main reasons is because it can be done at low temperatures, which means that you can keep your meal warm for hours after it has finished cooking. Sous vide also locks in all the flavors and juices so that you get a perfectly cooked meal every time with no extra effort on your part!
How Does a Sous Vide Water Circulator Work?
A water circulator is a device that is used to evenly heat or cool water. It does this by circulating the water through a closed loop.
Water circulators work by using a pump to push the heated or cooled water through a closed loop. This keeps the temperature of the water constant and prevents hot spots from forming.
Why Use a Sous Vide Cooker In the First Place?
Sous vide cooking uses a sealed food container in a hot water bath. The water bath temperature is set to the desired temperature of the food being cooked, and circulates around the container, heating it evenly and holding its temperature. This allows for precise control over time and temperatures over a long period of time which helps to preserve
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This dish can be served as an appetizer or as a meal. It can be served with crackers or bread for dipping.
The ingredients for this dish are simple to find and it doesn’t take too much time to make the dish. It is best when it’s freshly made but it can also be stored in the refrigerator for up to 3 days before serving.
- 1 deli slicer (optional)
- 1 sous vide circulator
- 3 lb beef roast I used top sirloin
- 1 clove garlic crushed
- 1 bay leaf
- 1/2 cup red wine
- 2 cups beef broth
- 1/2 cup sour cream
- 1/4 cup prepared horseradish
- 2 tsp dijon mustard
- 1 tsp lemon juice
- 1/4 cup chives chopped fine
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 large kaiser roll
- 3 cups arugula loosely packed
- 6 slices gouda cheese
- 6 tsp butter
- Preheat your sous vide water to 140F
- liberally season all sides with salt and pepper then sear all sides in a pan on medium-high heat- about 2-3 minutes per side
- Place the roast in a ziplock bag, crush in a garlic clove and the add the bay leaf
- Deglaze the pan with the red wine, then add the beef broth and simmer for a couple minutes
- Allow the wine and broth to cool below 140F then add it to the bag with the roast.
- Press out all the air and sous vide for 24 hours. cover your water as much as possible to minimize loss from condensation. Top up with hot water as needed.
- When the roast is done, heat a pan with oil on medium- high
- Remove the roast from the bag with tongs and pat dry on all sides, then sear again on the 2 big sides, 2-3 mins per side
- While the roast sears strain the juices from the bag through a sieve into a measuring cup
- Slice the roast into thin slices- 1-2mm (about 1/16") thick
- Whisk together all ingredients and refrigerate for at least 30 mins before use
- pre heat your broiler
- Add some of the jus to a pan, bring to a simmer, remove from heat and add the roast beef. Allow to warm in the jus off heat while you prep the sandwiches
- Butter both sides of the buns.
- Spread each heel with a generous amount of horseradish sauce
- Add 1/3 of the beef to each heel, top with 2 slices gouda and broil for 2 minutes or until gouda is fully melted
- Top with arugula and top bread piece, slice in half and serve with warm jus for dipping