Sous Vide Beef Kebob
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Anova
Pro-level cooking techniques made simple.
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
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Step 2
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.
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Step 3
Place the bag in the water bath and set the timer for 4 hours.
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Step 4
About 10 minutes before the beef is finished, heat a grill to medium high.
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Finishing Steps
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Step 0
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.
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Step 1
Grill the beef until browned on all sides, about 3 minutes total. Serve.