Culotte Roast

A savory culotte roast with very basic seasonings.

Author

JC Guzmán

Sous-vide nerd

Prep Time: 00:45

Recipe Time: 04:00

Temperature : 132F / 55.6C

Ingredients

• 3-4 lb culotte USDA choice roast
• Kosher salt
• Freshly grond black pepper
• Garlic powder (not garlic salt)
• Onion powder (not onion salt)

Directions

1. Score the roast against the grain on the fat side.
2. Generously rub with kosher salt, garlic powder, and onion powder.
3. Place in a vacuum bag and pull a vacuum, or use a ziploc bag using the water displacement method. Seal tightly.
4. Refrigerate for 30min minimum (overnight preferred).
5. Prepare water bath and set ANOVA to 135ºF or your desired temperature for your preferred doneness.
6. When temperature is reached, sous-vide for 4 hours.
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).

Finishing Steps

1. After 4 hrs, take the roast out of the bag and pat it dry using absorbent paper towels.
2. 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).
3. Enjoy!