Turn a cheaper cut of beef, such as a chuck or round, into a prime rib-like roast using a sous vide immersion circulator!

Simply season your meat, vacuum seal it (or use a ziplock and dip it in a pot of water, squeeze the air out, and seal, as long as the bag stays submerged in the machine). If the meat is oddly shaped, you may tie it with kitchen twine to make it a uniform shape. Optionally, you may throw herbs or butter into the bag, but using raw garlic here is unsafe.

Set the immersion circulator to 132°F, as this is the lowest setting we can safely cook beef for this long period and will get us a great medium rare. For medium, set it to 145. This should be in sous vide for at least 24 hours, maximum 48. At the 24 hour mark, it is tender and steak like with a firm bite, but at 48 hours, it's closer to pulled meat.

After it's finished cooking, remove the bag from the water bath and immediately move to an ice bath. Let this cool completely for about 15 minutes. Remove the meat from the bag (be sure to reserve the bag juice!), pat dry, and sear immediately. Alternatively, store the bag in the fridge after the ice bath up to anday before searing.

When you are ready to sear, set a cast iron on medium-high heat, turn on the kitchen fan, and heat some high-temperature oil. Once it begins to smoke, carefully place your meat in the pan, and let each side sear 3-5 minutes. Don't be tempted to move it or check it until around 3 minutes for a perfect sear. Don't forget the edges!

Let rest a few minutes before slicing. Remove the pan from the heat for a few minutes and set it to medium-low to make the au jus!

And serve this with my horsemustard sauce!

Ingredients

Au Jus -reserved juices from roast -

• 2 Tbsp butter

• 2 cups beef stock

• 1/4 cup red wine

• 1 Tbsp Worcestershire -pepper to taste
  
  HorseMustard sauce

• 2 Tbsp Asian mustard powder or Colman's

• 2 Tbsp ice cold water

• 1/4 Tbsp white vinegar

• 1/2 Tbsp sherry wine

• 1/4 sour cream

• 1 tsp pickled mustard seeds (optional for texture)

• Salt and pepper

• green onion for garnish

Directions

Au Jus

1. Once the pan you cooked the beef is on medium low, add the butter. Once melted, add the red wine and allow it to reduce a few minutes. Add the stock, worcestershire, the reserved juices, and pepper. Let this simmer a few minutes before serving.

HorseMustard Sauce

1. Combine the mustard powder and water into a paste. After ensuring all of the mustard powder is wet, cover and let sit 10-15 minutes.

2. After it has rested, add the vinegar and let this sit another 10 minutes.

3. Add the sour cream, sherry, seeds, and green onion. Add salt and pepper to taste and garnish with green onion.

4. Note: this sauce is better made at least a few hours beforehand, preferably overnight. If your mustard is still too bitter, add a small amount of honey or sugar to balance.