- 100g beef
- 40g salsify
- 30g rhubarb
- beef jus 1 tbsp
Sous vide 57° beef with rhubarb, pickled salsify, swiss chard and beef jus sauce
Filip Poon
3rd September 2018
Sous vide 57° beef with rhubarb, pickled salsify, swiss chard and beef jus sauce
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself!
Ingredients
Method
1. Sous vide the beef in 57°c for 3h, then fried to get a crust
2. Char half of the salsify with a blowtorch, the other half pickled in champagne vinegar, sugar and and the rhubarb peelings/ skin (to get the red color)
3. Sweeten rhubarb with honey and lemon zest then steamed in the microwave
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