Sous Vide Blade Roast Marinated in Mirin and Garlic. 12h 52C 24h

I’m officially kicking off fall cooking season with this super quick post. To your relieve it will be extremely short. Actually the recipe and the instructions are pretty much in the post title so if you choose to, you could stop reading here. If you’re still here, let me tell you that it doesn’t really get any easier than cooking with 3 ingredients, ok 4 if you count salt. Add an electronically super accurate immersion circulator to the equation and then it’s literally cheating. After it’s done I like to let this little guy rest in the fridge for a couple of days and then use it as cold roast beef in sandwiches… ok, that’s a lie… the sandwich part. I eat this thing straight and right away. No diversions. I know no other way. 


Ingredients (makes 6-8 servings):

2 lb beef blade for roasting.
1 Tbsp kosher salt
1 Cup Mirin wine
2 Tbsp fresh minced garlic

The marinade step. Place all the ingredients but the beef in a ziplock bag. Shake well until the salt has dissolved. Place the beef cut in the bag, remove as much air as possible and seal. Allow to marinade in the fridge for at least 12 hours.

The water bath cooking. Don’t discard the marinade and keep it in the baggie. Sous vide in a water bath at 52C for 24 hours.

The awesome golden crust. Discard the marinade. Dry the meat with paper towels. Deep-fry for 1 min at about 400F. Or achieve the equivalent in a very hot skillet.

Told yah this was cheating! Happy 2015 autumn days people!



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