Red Wine Roast Beef

Ingredients for 6

• 1kg (2lbs) beef chuck or rump roast

• 2 cups red wine

• 2 medium size carrots

• 1/2 clove garlic

• 1/2 cup chopped cilantro

• Salt and pepper

• 2 small red radishes

• 1 chili padi (optional)

• 1 (12oz) can beef stock

• 1 cup chopped mushrooms

• Optional: Spicy horseradish or spicy wholegrain mustard

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.

• 

  Step 2

  Chop all vegetables, garlic, cilantro and combine with red wine and salt/pepper in a large ziplock bag. Add optional chili for a little zest. Shake the bag to mix the ingredients well. This recipe leaves the vegetables somewhat crisp at the finish. If softer vegetables are desired at the finish, steam the vegetables for 5-7mins before adding to the sous vide bag.

• 

  Step 3

  Place chuck steak or rump roast on chopping block and pierce thoroughly all over with a fork, turn over and repeat.

• 

  Step 4

  Add beef to ziplock and mix well to ensure the roast is well covered in the red wine mixture.

• Grill/oven To Finish

• 

  Step 0

  Remove the roast from the ziplock bag and save the liquid and vegetables.

• 

  Step 1

  Lightly pat dry and season the roast with a little salt and pepper.

• 

  Step 2

  On a gas grill on high heat, grill the roast until desired outer crispness is achieved then set aside for 10-15 mins to cool and settle. If using an oven, cook at high heat or or broil until desired outer crispness is achieved.

• 

  Step 3

  In a medium size sauce pan combine the redwine mixture/vegetables and the beefstock and reduce until desired thickness (can use a little corn starch if in a hurry)

• 

  Step 4

  After the roast has cooled/settled, carve into slices and serve with the vegetables and spicy horseradish or spicy wholegrain mustard. Serve with mashed or baked potatoes or Cauliflower.

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