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Sous Vide Rump of Beef | Recipe by sousvidetools.com

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

Sous Vide Rump of Beef with Honey Roasted Root Vegetables, Mustard and Shallot Cream Beef
  • COOK TIME: 4 hours


  • 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




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


  1. 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
  2. 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
  3. Cook in a preheated water bath at 55 degrees for 3 hours 30 mins
  4. Either chill down or use straight away
  5. Preheat the oven to 200 degrees
  6. 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
  7. Spread in a single layer in a roasting dish and roast for 10-15 minutes until caramelized and soft
  8. In a small saucepan gently sauté the chopped shallots and a crushed clove of garlic in a little olive oil until translucent
  9. Add the two mustards at this point and fry for a further minute
  10. Deglaze the pan with the brandy and flame
  11. Add the dark chicken stock and reduce by half, add the cream and cook out until thickened
  12. Add a squeeze of lemon to the sauce and adjust the seasoning
  13. 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)
  14. 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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