Sirloin roast @ 133 degrees for 22 hours. Seared it first and deglazed the pan with red wine and then added the wine and 2 cups of beef broth to the bag with the roast, which became the au jus. I caramelized some onions and put it all on a sourdough roll with provolone and a bit of horseradish. 10/10, one of my favorite things to sous vide.
by MrMurse
1 Comment
Looks great! How are you slicing it so thin?