Roasted Rump Cap with Black Garlic Rub, pre seared & Cooked sous vide | Recipe by sousvidetools.com

Method

1. Season the rump cap with salt and pepper
2. In a hot pan add the oil and heavily caramelise the rump cap
3. Use a blow torch for extra colour
4. Add all other ingredients to the pan to deglaze
5. Once deglazed remove beef
6. Allow remaining ingredients to simmer before adding to a blender and blend to a smooth purée
7. Brush the puree over the beef and place into a sous vide pouch
8. Place in a water bath and cook for 55°C for 4hrs
9. Sear once more and then rest
10. Serve with sautéed broccoli