Culotte Roast
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Ingredients for 6
3-4 lb culotte USDA choice roast
Kosher salt
Freshly grond black pepper
Garlic powder (not garlic salt)
Onion powder (not onion salt)
Directions
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Step 1
Score the roast against the grain on the fat side.
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Step 2
Generously rub with kosher salt, garlic powder, and onion powder.
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Step 3
Place in a vacuum bag and pull a vacuum, or use a ziploc bag using the water displacement method. Seal tightly.
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Step 4
Refrigerate for 30min minimum (overnight preferred).
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Step 5
Prepare water bath and set ANOVA to 135ºF or your desired temperature for your preferred doneness.
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Step 6
When temperature is reached, sous-vide for 4 hours.
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Step 7
About 30-45 min (or for however long your oven takes) prior to reaching temperature, pre-heat oven to highest setting (550ºF), placing an empty roasting pan sprayed lightly with no-stick spray inside, so it pre-heats as well. (See finishing).
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Finishing Steps
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Step 0
After 4 hrs, take the roast out of the bag and pat it dry using absorbent paper towels.
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Step 1
Set on your pre heated roasting rack (careful - it will be very hot), and place in oven until seared and golden (about 10-15 minutes).
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Step 2
Enjoy!