Sous Vide Rump of Beef | Recipe by sousvidetools.com

Sous Vide Rump of Beef with Honey Roasted Root Vegetables, Mustard and Shallot Cream

COOK TIME: 4 hours

Ingredients

1 x 2-3 KG Rump of beef
6 tbsp. Bovril
2 tsp crushed black pepper corns
2 tbsp. chopped thyme and parsley
1 whole bulb of roasted garlic (slow roasted in the skins)
2 tsp smoked sea salt
350g parsnips
350g celeriac
350g swede
350g turnips
350g carrots
200g red onion
Olive oil
50mls golden honey
Thyme, rosemary and tarragon
6 cloves raw garlic
300mls dark chicken stock
300mls whipping cream
100g finely chopped shallot
2 tsp English mustard
2 tsp French mustard
Juice ½ lemon
75 mls brandy

Equipment

EQUIPMENT

Sous Vide Water Bath
Vacuum Sealer
Vacuum Pouches
Chopping Board
Kitchen knives
Sauté Pans

Method

This dish is a different take on the classic roast dinner. The rump of beef is full of character and flavour.

METHOD

In a bowl squeeze out all the roasted garlic and add the Bovril, a good pinch of smoked sea salt, the peppercorns, thyme and chopped parsley
Rub the mixture all over the rump of beef and massage into the meat. Leave to stand for 1 hour to marinade a little, then place into a vacuum pouch and seal
Cook in a preheated water bath at 55 degrees for 3 hours 30 mins
Either chill down or use straight away
Preheat the oven to 200 degrees
Peel all the vegetables and cut all to a similar size. Put them in a large bowl and sprinkle generously with olive oil, honey a little garlic and the herbs. Season with salt and pepper
Spread in a single layer in a roasting dish and roast for 10-15 minutes until caramelized and soft
In a small saucepan gently sauté the chopped shallots and a crushed clove of garlic in a little olive oil until translucent
Add the two mustards at this point and fry for a further minute
Deglaze the pan with the brandy and flame
Add the dark chicken stock and reduce by half, add the cream and cook out until thickened
Add a squeeze of lemon to the sauce and adjust the seasoning
To serve, take the rump of beef out of the pouch and heavily caramelize in a hot pan with oil paying special attention to the fat (It is important to crisp up the fat)
When done slice onto plates and serve with the roasted vegetables and the mustard sauce

Chef’s Tip

The rump of beef is the king of roasting joints, for an eastern style finish why not add some Thai red curry paste to the pouch for a pungent spicy finish

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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