Long time lurker, figure I’d give back, thanks for all your posts that helped me find a good temp and time.
“Roast” Beef
24 hour salt cure
Bag:
Mushroom garrum
Worcestershire sauce
Soy
132F for 16 hours
Put under broiler for not long enough to color and char.
Chill.
by Practical-Fly-5097
9 Comments
That looks amazing!! I’m gonna try this!
“Roast” beef sounds better than roast “beef”
noice. what cut?
Looks great. What cut? Did it come out like deli roast beef?
I may have to give this a shot, thanks!
I got a chuck roast going now for roast beef. Doing 134 for 24 hours.
Last time I did 132 I seared in and cut it to slice and it looked too good for sandwiches so we had steak for dinner
What. Cut.
Making some North Shore 3-ways with that beauty?
I do this with an eye of round roast, 24 hours, but I forget the exact temp. The liquid is a reduced red wine with Worcestershire, bay leaves, and thyme. I retain the cooking liquid, strain it and use for dipping. I usually finish the roast with a pan sear in an iron skillet; broiling is probably better for dealing with residual liquid.
Finally, something that cooked right and cut right. I’m so over seeing people’s steak who have no idea what they’re doing. This is a welcome oasis of competency in an ocean of overcooked exteriors with blue centers. Thank you for posting some beautifully cooked beef that’s been sliced across the grain. Kudos!