Sous Vide Mustard & Rosemary Beef

The Sunday roast is a stalwart of the weekend menu in the UK. Use this recipe to spice it up with some extra juicy flavours

Author

The Kitchen Guy

This guy is all about the kitchen and cooking. With an extensive background in the home appliance industry, he found sous vide thanks to Anova, and cooks classic British dishes, sous vide style, from his home in London.

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 129.2F / 54C

Ingredients

• 1 joint of beef
• Wholegrain mustard
• Fresh rosemary
• 1 clove of garlic
• Salt
• Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 54ºC / 129.2ºF
2. Season the beef with salt and pepper, then coat in wholegrain mustard and chopped rosemary
3. Add the beef to a zipper lock or vacuum seal bag with a crushed clove of garlic
4. Cook with the Anova for 2 hours

Finish it off with a crispy texture

1. Heat your oven to 250c, and put the beef in for 5-10 minutes, or until it starts to brown
2. Remove from the oven, slice, and serve with mashed potatoes and stilton sauce (check out my other recipes)