Sous vide chuck steak

55°C (131° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty

Ingredients

  • 400 grams of chuck steak
  • 300 grams of tri color carrots
  • 10 grams of fresh oregano
  • 200 grams of tri color rice
  • 5 grams of fennel
  • Home made beef bone broth
  • 1 medium butternut squash

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Directions

  1. Using your Nomiku, set 131 degrees and cook your chuck for minimum of 36 hours.
  2. At 34 hour mark, add tri-color carrots.
  3. Starting 35th hour cook the rice in beef broth. Separately cut butternut squash into slices season it with salt and pepper and and roast it at 350 degrees for 1 hour.
  4. Once you pull out the steak, season it with salt and pepper, and sear it in iron skillet . Place about 6-7 teaspoons of beef broth to add flavor and prevent sticking
  5. Use a custard bowl to shape the rice. Slice the steak in 1-1/2 inch pieces and serve it over rice. Top it with fresh oregano. Blend the roasted squash and leeks and top it with fennel herb. Serve tri-color carrots and season it with fresh salt

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