Italian Beef

Ingredients for 6

• 2oz packet of Berk's Blends Italian Beef seasoning packet

• 1 TBS Garlic Salt

• 3 to 6LB Eye of Round Roast

• Giardiniera, Marconi's hot is the best

• Italian ciabatta baguette

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 132ºF / 55.6ºC

• Step 2

  Pour 1/2 of the seasoning packet in a flat pan and roll roast in the spices until fully covered and none remaining in pan. Sprinkle with garlic salt.

• Step 3

  Bag and double seal

• Step 4

  Place in preheated water bath and set timer

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• Step 0

  Remove from water bath dry, cool then place in refrigerator for 6 hours

• Step 1

  Cut open bag and drain juice into bowl, Remove Roast and pat dry

• Step 2

  Slice on electric slicer about 2mm (.08") thick

• Step 3

  Add remaining spice packet to a pan with the juice from the bag add water and beef soup base to taste and bring to boil, after boiling simmer for 30 minutes

• Step 4

  Warm Italian ciabatta baguette until crispy on outside, warm and soft on the inside, cut and split baguette to wanted portion size, dunk medium rare roast into juice until heated (you may want to bring it back to a near boil until your done dunking) and place on roll, garnish with Giardiniera and serve with side of juice, a good Italian hard cheese blend is also a good topping

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