Sous vide Miso Roast Beef – 味噌烤牛肉

With Christmas around the corner, what better way to prepare for this by cooking up a roast beef dish for the party? Sous vide is a great way to keep the flavours of the meat intact in cuts of meat, and using it’s sauces to better cook the mushrooms that go with it.

Not only is it tastier, by slow cooking the beef it’s also healthier than exposing it to a larger flame. We recommend the use of 2kg worth of sirloin or ribeye for the meat, and using the sous vide sauce to further create the miso sauce too. With the addition of miso, miso, mirin, and sake, its a perfect east-meets-west fusion Christmas dish.

Get cooking soon for this and you won’t regret using this for your parties!

#themeatmensg #chrismasrecipes #greateats #greateastern #xmas #sousvide #beefrecipe

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  • Servings: 6

  • Time: 24 hrs

  • Skill: Easy

Ingredients:

  1. 2kg beef (sirloin or rib eye)

  2. 1 tbsp mirin

  3. 1 tbsp cooking sake

  4. 2 tbsp miso

  5. 1 clove garlic

  6. 20g ginger

  7. 4-5 sprigs thyme

  8. ½ cup chopped spring onions

  9. 3 tbsp olive oil

  10. 400g seafood mushroom

  11. Salt and pepper to taste

Miso sauce:

  1. Cooking liquid from sous vide beef

  2. 2 tbsp miso

  3. 1 tbsp mirin

  4. 1 tbsp cooking sake

  5. 2 tbsp soy sauce (adjust to preference)

  6. 2-3 tbsp honey(adjust to preference)

Steps:

  1. In a bowl, mix 1 tbsp mirin, 1 tbsp cooking sake and 2 tbsp miso

  2. Spread mixture over 2kg beef (sirloin or rib eye)

  3. Grate 1 clove garlic and 20g ginger over beef.

  4. Add thyme leaves from 4-5 sprigs thyme to beef

  5. Vacuum seal beef in bag, Sous vide the beef at 60 degrees Celsius for 24 hours

  6. Remove beef from bag, keep cooking liquid.

  7. Heat 3 tbsp olive oil in pan, and brown the surface of the beef.

  8. Remove beef from pan, set aside to rest

  9. In the same pan add 400g seafood mushrooms.

  10. Season with salt and pepper, saute for 3-4 minutes and add 4 tbsp of cooking liquid from beef. Cook for another 2 minutes.

  11. In a bowl mix the remaining cooking liquid from beef with 2 tbsp miso, 1 tbsp mirin, 1 tbsp cooking sake, 2 tbsp soy sauce (adjust to preference) and 2-3 tbsp honey (adjust to preference)

  12. Plate sauteed mushroom and add ½ cup chopped spring onions on top

  13. Reduce sauce mixture in the same pan.

  14. Slice beef into steaks, serve with mushrooms and sauce