Sous Vide Beef Kebob
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
2 pounds beef chuck roast, cut into 1-inch pieces
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons minced fresh rosemary
2 teaspoons creamy Dijon mustard
1 teaspoon light brown sugar
2 tablespoons extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
Rub the beef with the salt, pepper, rosemary, mustard, and sugar. Transfer to a large zipper lock or vacuum seal bag with the olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 4 hours.
About 10 minutes before the beef is finished, heat a grill to medium high.
When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and thread onto skewers. Discard any cooking liquid.
Grill the beef until browned on all sides, about 3 minutes total. Serve.