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Saturday, March 14

Sous vide beef chuck roast with honey & spices

Active: 40 minutes + (Optional) fridge rest: 24 hours + Sous Vide cook time: 24 to 48 hours
Beef chuck roast
3 ½ to 4 pounds
Salt, kosher
To taste +
2 teaspoons
Pepper, freshly ground
To taste +
1 teaspoon
Oil, olive
1 tablespoon +
1 tablespoon +
1 tablespoon
Garlic, minced
1 tablespoon
Tomato paste
1 tablespoon
Paprika, smoked
2 tablespoons
Cinnamon, ground
1 teaspoon
Beef demi-glace
1 tablespoon
Bay leaf, dried
Thyme, fresh, chopped
2 tablespoons
Wine, red
1 cup
Stock, beef
2 cups
¼ cup
Onions, cipollini, peeled
2 pounds
Carrots, peeled, chunk cut
1 ½ pounds
Bay leaves, fresh
Garnish (optional)
  1. Generously season the beef with the salt and pepper. 
  2. Optional: Place in the refrigerator for 24 hours uncovered. 
  3. Prepare a sous vide immersion circulation for use according to the its instructions; preheat the water to 135°F medium-raw or 140°F for medium. 
(Chef’s note: I went for 138°F/48H on my first attempt.) 
  4. In a large saucepan over medium heat, warm 1-tablespoon oil until just smoking. 
  5. Add the garlic, tomato paste, paprika, cinnamon, demi-glace, dried bay leaf, and thyme; cook, stirring constantly, for 1 minute. Increase the heat to medium-high, add the wine, and boil for 5 minutes. 
  6. Add the stock, honey, 2-teaspoons salt, and 1-teaspoon pepper; simmer for 5 minutes. 
  7. Remove from heat, and cool to room temperature. 
  8. Place the beef in a vacuum-sealable bag and pour in the stock mixture. 
  9. Using a vacuum sealer, vacuum and seal the bag tight; be sure you have a smooth, airtight seal. 
  10. Carefully place the bag into the circulating water, and cook for 24 to 48 hours. 
  11. One hour before the beef is done, preheat an oven to 450°F. 
  12. In a large bowl, toss the onions and carrots with 1-tablespoon oil; season with salt and pepper. 
  13. Transfer to a baking sheet and roast, stirring once midway through, until the vegetables are tender, about 20 to 25 minutes; set aside. 
  14. Carefully remove the bag from the circulating water. 
  15. Remove the beef from the bag, and place on a paper tower-lined baking sheet; pat dry with paper towels. 
  16. Strain the sauce in a bowl. 
  17. In an essential pan or large deep sauté pan over medium-high heat, warm the remaining 1-tablespoon oil. 
  18. Add the beef and sear, turning about every 3 minutes, until evenly browned. 
  19. Transfer to a carving board.
  20. Pour off the excess fat from the pan, add the sauce and set over high heat. 
  21. Simmer, stirring occasionally and skimming as needed, until the sauce is thickened, about 20 minutes, adding the onions and carrots during the last 5 minutes of cooking. 
  22. Adjust the seasonings with salt and pepper. 
  23. Cut the chuck roast into slices. 
  24. Transfer to a large platter and spoon the vegetables over and around the meat. 
  25. Drizzle some of the sauce over the meat and pour the rest into a bowl. 
  26. Garnish the platter with fresh bay leaves. 
  27. Serve immediately, and pass the sauce at the table. 
Recipe moderately modified from a Williams Sonoma post.

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