Deli Style Roast Beef
Buying deli meat at the local supermarket can sometimes get a bit confusing. Chemicals and preservatives are so pervasive in pre-packaged food it certainly gives me pause. I don’t know about you but I can’t pronounce half the “ingredients” I’ve seen on labels I find. When did our food get so complicated? Why does my deli meat need artificial coloring? Why does “meat” need to be pumped full of “solution?” Evidently people like neon-colored meat and they especially like paying for water by the pound.
What if I told you it’s absolutely possible to get perfectly cooked and colored deli-style roast beef and the recipe calls for nothing more than beef, salt, pepper, and a little bit of patience? I am sorry to say you may have to learn a fancy new French word. Say it with me “Sous vide.” Translated this basically means “under vacuum.” Some of you may or may not be familiar with this term. One of the more popular gifts in recent years for home cooks is a sous vide water circulator. Previously this technology was very expensive and only available to high-end avant-garde gourmet restaurants. Now you can find one under $100 one click away on amazon. There are even DIY articles online if you want to build one yourself.
My highly technical explanation is as follows: Sous vide cooking is vacuum sealing food in a plastic bag and dunking it in water that is temperature-controlled by a little electronic gadget. Feel free to update the Wikipedia entry with that little gem. If you have a water circulator great, you are all set. If you don’t have one I highly recommend picking one up. They are extremely versatile and can turn a zero into a hero when it comes to cooking dinner. In the video below you will learn how to cook perfectly pink roast beef in the comfort of your own home without needing a degree in chemistry. Enjoy
Deli Style Roast Beef
This fool-proof recipe for Deli-Style Roast Beef will have you wondering why you ever bought the processed junk from the supermarket.
- 2 pounds Eye of Round
- 1 TBS Salt
- 1 TBS Ground Black Pepper
Season your eye of round with salt and pepper
In a large skillet over high heat quickly sear all sides of the round
Seal the round in vacuum bag
Set your circulator to 140 degrees F.
Cook for 15 hours at 140 F.
Remove from the water bath and discard the bag and rest in the fridge for 2 hours.
Slice thin and enjoy.