ANGUS BEEF IN SOUS-VIDE
The most suitable pieces of meat for sous-vide are well marbled ones, thicker than 2.5 cm. Angus beef is perfect for this cooking method. Pieces such as ribeye, t-bone, beef tenderloin, chuck, skirt steak or even sirloin steak can be transformed into ideal dishes for those who value taste and health.
For a roast beef:
Rare – 54°C – 1 hour
Medium – 58°C – 1 hour
Well Done – 68°C – 1 hour
Estimated time for 2.5cm thick steaks. If the piece of meat is thicker, the time is doubled. It also depends on what type of beef is chosen. The marbled one with chunks of fat inserted will be tastier and will cook faster than the leaner one in marbling.
Buy all the accessories you need for the SUB-VIDE HERE.
How do you cook Angus beef sous-vide?
Step 1:
Preheat the sous-vide pot to the desired temperature. Allow the water in the pot to reach the set temperature before placing the meat in.
Step 2:
Season the meat with salt and pepper. Be sure to season the edges as well.
Step 3:
If you want to use herbs for extra flavour, you can add rosemary or thyme leaves to the vacuum bag, distributing them on both sides of the meat.
Step 4:
Seal the bag, using the vacuum sealer V.300 black
Step 5 :
Add the sealed bag to the water bath. If the bag is sealed, the meat should sink.
Step 6:
Remove the meat from the bag and place it on a paper towel. Then brown the meat to your liking, either in the oven or in a pan to give it a browned crust.
*the images in this article were taken from the website https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
