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–+ servings

Sous Vide Beef Burgundy

Created by: Sarah Mock
Sous Vide Beef Burgund.
prep time25 minutes
cook time1 day
total time1 day 25 minutes
Makes 4 people

Ingredients

  • 2 tablespoons Flour, All Purpose
  • 1 Teaspoon salt
  • 6 tablespoons olive oil
  • 3 pounds beef roast with most fat trimmed cut in 2 inch cubes
  • 3 Cups red wine such as burgundy or chianti
  • 1 Cup beef stock
  • 1 pound mushrooms chopped
  • 3 cloves garlic chopped
  • 1 medium onion chopped
  • 2 tablespoon tomato paste
  • 2 Bay Leaves
  • 1 Teaspoon fresh rosemary + sprigs for garnish

Instructions
 

  • Set your sous vide to 68 C / 145 F.
  • Toss the cubed meat in the flour and salt.
  • Drizzle 2 tablespoons olive oil into Dutch oven over medium/high heat. Add beef to the Dutch oven and brown.
  • Once browned, remove and place in large zip top bag. Do not cook longer than browning the beef.
  • Add additional 4 tablespoons of olive oil to the pan and brown the mushrooms and onions.
  • Once the mushrooms and onions are sautéed and take on color, add the garlic, rosemary, bay leaves and tomato paste.
  • Stir to cook the garlic and warm the tomato paste.
  • Add 1 cup of red wine to the hot pan to deglaze the pan. Be sure to scrap the bottom and edges to loosen the browned bits.
  • Pour the contents of the pan into the large zip top bag with the browned meat. Add the additional 2 cups of red wine and the 1 cup of beef stock to the bag.
  • 10. Submerge the beef burgundy bag into the heated sous vide water with the top still open, allowing the water to displace the air.
  • 11. Secure with a clip to the edge of the container.
  • 12. Cook for 12-72 hours.
  • 13. Remove bay leaves.
  • 14. Serve over your choice of pasta.

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