Hello my lovelies!
Today I’m excited to share pic of a beef roastie I enjoyed recently, cooked to absolute perfection …
… by Son.
Son cooked the beef, DIL the veg and trimmings, which were equally on point and delish.
Now here’s the thing. I usually avoid roast beef as I find it too chewy or too bloody. It’s all about texture as you age.
But when cooked in a sousvide something magical happens to texture - it becomes melt in the mouth gorgeous!
It does something seriously good to flavour too.
And there’s no red stuff!
In case you’re unfamiliar with sous vide cooking, it’s a cooking method involving cooking vacuum packed meat, fish etc in temperature controlled water over a lonnnng period, often 24 hours or longer. The chosen temperature is very specific, in the low 50s centigrade and the decimal place of the temperature is critical to the outcome, apparently. So, a bit like alchemy, magic.
But I digress. Back to this particular beef roastie. Two types of beef were knowledgeably selected and sourced by Son - a sirloin and a rib. Both were absolutely amazing. He knows his beef eh!
This quite honestly was the best Sunday lunch EVER.
Now ladies, I’ve never personally cooked in such a way but I’m interested to hear if you have. So, do you own a sous vide? Have you had amazing results with this kitchen contraption? And please 🤞don’t tell me it’s been stuck in a box on a high shelf in your kitchen gathering dust, as is the fate of many other kitchen gadgets! Because I really think from my recent roastie experience that a sous vide is a game changer and deserves a place on your counter top if you’re a regular meat eater, and high I’m not.
And whilst on the subject of kitchen gadgets, I don’t own many. I don’t have a slow cooker, an air fryer, a spiralizer … oh the list is too long to have a place on this blog, but I’d love to hear which piece of kit you highly recommend.
Until the next time, a la perchoine,
Hugs, Mary xxx.
#sousvide #sousvidecooking #roastbeef #roastbeeflunch #sundaylunch