VACUUM SEALER ZIPLOC BAGS RECIPES
SOUS VIDE ROAST BEEF RECIPE - TOP SOUS VIDE
Roast beef is one of the most loved and easy to prepare recipes. Often thinly sliced and roasted. There can be an almost crunchy texture on the outside, while perfectly pink and cooked on the inside.Serve glazed in your favorite sauce with a side of delicious bread rolls, it won’t disappoint.
Provided by Mark
Categories Main Course
Total Time 960 minutes
Cook Time 960 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Set the sous vide cooker at 57°C / 135°F to preheat the water. This is the right temperature for beef to get that perfect pink center.
- Place the beef in the vacuum seal bag, add the rosemary, and the vegetable seed oil. Add the garlic clove and seal the bag.
- When the water is heated, place the bag into the sous vide container. Cook for 16 hours.
- Once the beef has finished cooking, take it out of the vacuum sealed bag.
- Discard the whole liquids, and dry the meat down.
- Melt and heat the butter in the cast iron skillet.
- Place the roast beef on the hot skillet, and let it roast in the butter until all sides are golden brown.
- Season with salt as desired and it's ready to eat. Thinly slice the roast beef and enjoy!
HOW TO SMOKE YOUR OWN BACON AT HOME - SMOKED BBQ SOURCE
Steps:
- Prepare curing rub by mixing all dry ingredients.
- Remove skin from pork belly with a sharp knife.
- Apply the cure to pork belly, making sure to cover entirely.
- Place pork belly into large ziploc bag or sealed container, and refrigerate for a week.
- Flip daily, making sure the cure liquid covers the flipped side.
- After a week, remove from fridge and give the it a thorough rinse to remove the cure.
- Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form.
- Set up your smoker to run at 200°F, and smoke the pork belly until it hits an internal temp of 160°F, around 3.5-4hrs. Check internal temp regularly to avoid overcooking.
- Cool, then chill in fridge overnight.
- Slice to desired thickness and store.
Nutrition Facts : CarbohydrateContent 131 g, ProteinContent 406 g, FatContent 2285 g, SaturatedFatContent 833 g, CholesterolContent 3103 mg, FiberContent 3 g, SugarContent 122 g, ServingSize 1 serving
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