The Sous Vide Technique:
I have used a Sous Vide to cook all types of roasts and it is a tried and true technique that turns a tougher cut of meat into tender, fall off the bone, beefy goodness that is perfect for stews or roast beef or just a simple steak and potatoes dish! Dont be shy, get a Sous Vide machine and try this out, you wont regret it.
Instructions for the Sous Vide cook:
- Salt the Shoulder Roast on all sides and let rest on a rack in the refrigerator for an hour.
- Heat up a few tablespoons of oil in a pan, pull the Shoulder Roast out of the fridge and brown all sides in the pan.
- After the browning process either vacuum pack the Shoulder Roast using a Vacuum Sealer Machine and put into Sous Vide container or proceed with #4:
- Put the Shoulder Roast into a Ziplock bag (zip top of bag most of way shut and then slowly insert the bag into the Sous Vide Container filled with water, when the water level nears the top of the zip lock bag seal off the rest of way).
- Set the Anovo Sous Vide Cooker to cook the steak at 135 degrees for 24 hours.
- After 24 hours pull the bag out of the Sous Vide and the Roast out of the bag and pat it dry with paper towels.
- Liberally dose the Roast with salt & pepper on all sides if and then sear it off again for 1 to 2 minutes on all sides in hot oil in a pan, perferably a cast iron pan.
- Once the sear is completed it is important to let the Roast rest for 5 minutes and then either shread it with a fork or slice it thin and across the grain.
Serve and enjoy!
