Post by Ron Kulas on Dec 17, 2018 8:37:33 GMT -6
For our company Christmas potluck, Im bringing water buffalo roast beef to make sandwiches. Time to fir us the Souse Vide machine and turn this beast into roast beef.
I pulled 3 roasts from the freezer and gave them a few days to thaw.
Then seasoned them with a steakhouse seasoning.
They get vacuum sealed again before hitting the water bath.
They will enjoy 9 hours under water at 135F
After 9 hours the roasts are finished and not one degree over 135F (rare)
I use my Searzall torch to give the outside of the roast a crisp crust.
Then I run the roasts through my slicer.
Now it sits until our potluck lunch. It will be reheated in a crock pot with french onion soup and beef broth and served on rolls with horseradish.
I pulled 3 roasts from the freezer and gave them a few days to thaw.
Then seasoned them with a steakhouse seasoning.
They get vacuum sealed again before hitting the water bath.
They will enjoy 9 hours under water at 135F
After 9 hours the roasts are finished and not one degree over 135F (rare)
I use my Searzall torch to give the outside of the roast a crisp crust.
Then I run the roasts through my slicer.
Now it sits until our potluck lunch. It will be reheated in a crock pot with french onion soup and beef broth and served on rolls with horseradish.