Sous Vide Supreme…London Broil
I get to eat at a lot of amazing restaurants. Like, a LOT of amazing restaurants. I know, I’m lucky just to get to take a bite of cuisines like these, but I honestly, like most food bloggers, find an inspiration out of something I order.
Take for example Austin.
One of the restaurants I was invited to dine in served us several cuts of meat that had been sous vide. Surprisingly, I do know what sous vide is, despite being from the sticks, but, knowing what it is and actually doing it are two different things.
So…I was inspired, and knew I needed to create. I didn’t want to start with something extravagant (who knows, I could fail, right??) so after a trip to the grocery store I opted for London Broil. Now yes, I do know that London Broil isn’t a cut of meat, it’s a way of preparing that cut of meat. But you know what? The butcher labeled it London Broil and so sue me, that’s what I am calling it.
London Broil, sous vide.
Thanks to the help of my chef friend Mike (also amazing, which I am allowed to say because I only have amazing friends), I got a crash course in the art of sous vide. Season the meat, seal the meat, throw the meat in the machine, leave it alone for 36 hours.
Done.
I mean, other than the excruciating wait and planning ahead 36 hours, it was the easiest thing ever. Like a gourmet crockpot that takes a day and a half.
But sous vide sounds so much fancier than crock pot.
And tastes so much better, too. The meat came out incredibly tender (as expected after cooking in 131 degree water for that long), and though we simply sliced it and ate it, it would have been perfect if sliced thin and layered on a nice pretzel bun or croissant.
Too bad we ate it all in one sitting.
Lemon, Garlic and Onion London Broil
Ingredients
- 2 pounds London Broil (Top Round)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt (more if desired)
- 1/2 teaspoon pepper
- 5 tablespoons melted butter
- oil for searing
- juice of one lemon
Instructions
- Preheat Sous Vide Supreme to 131 according to manufacturers instructions.
- While machine is preheating, coat meat in seasonings on all sides. Place carefully in vacuum bag. Add melted butter. Vacuum seal the bag.
- When machine is at temperature, place bag in water vessel and close lid. Do not touch for 36 hours.
- After 36 hours, remove bag from water. Bring oil to smoking, and crefully sear both sides of the sous vide meat.
- Drizzle with lemon juice and season as desired. Slice and serve.
So what shall I sous vide next? Anyone have a recommendation? Have a recipe I should try? Point me in the right direction!
Disclaimer: I was supplied a Sous Vide Supreme to use in the creation of this and future recipes. All thoughts an opinions are my own.
