I got asked to detail my sous vide Christmas Roast by a few people so I'm starting now since I'm doing a 24 hour cook. I've got a boneless leg of lamb in also for the Seahawks game tomorrow to be sliced into sandwiches.
Both proteins are locally-grown, grass-fed.
Lamb is 5.2lbs boneless and wrapped.
Rib Roast is 6.8lbs trussed. Choice not prime grade (hence the 24 hour cook.)
I'm going to photo-blog it in comments and eventually have it all here in one TL/DR what time is dinner post.
Seasoning is all salt, garlic, rosemary and some Montreal seasoning in the bag with olive oil and butter. I will be using a whipped egg white foam to put a heavy seasoned crust on it in a 475 degree oven about 20 minutes before starting to plate.
Step One: Sear on medium high heat with a good amount of olive oil about 3-4 min a side.
Step Two: Rotate and get all sides to a golden brown.
Step Three: Toss herbs and garlic (I clipped ends and left skins on, along with a good pat of butter. Get them hot but try not to burn. (Burner off).
Step 4: Bag and seal if you have a vacuum sealer (I love my VP215) and make sure it is sealed well. You can use a Ziploc as well to about 148 degrees.
Step 5: Your sous vide water should be at temperature before you put your protein in. I'm setting mine to 131 degrees.
Step 6: Place food so bag is covered. Use a weight of necessary to hold down (I will rotate bag every 8 hours.)
Step 7: Start timer, clean kitchen and have a beverage.
8. Remove from bags. Allow to rest while you work on the au jous.
8. Reduce bag contents to mostly dry, then de-glaze with some wine, add stock, then strain and season.
9. Whip two to three egg whites into a soft foam that looks like shaving cream.
10. Coat the roast liberally and season with your favorite rub.
11. Put in a 475 degrees oven for 10-20 minutes until golden brown.
12. Remove and slice and serve.
Merry Christmas.
Commence with picture bomb.
