Ingredients:

1 beef top sirloin roast, about 1 ½ lb (675 g), tied up

1/3 cup (75 ml) olive oil

1 French shallot, chopped

15 ml (1 tbsp.) Chopped flat-leaf parsley

5 ml (1 tsp.) Chopped fresh thyme

1 garlic clove, chopped

Salt and freshly ground pepper to taste

Preparation:

Attach the THINKKITCHEN Precision Cooker to the wall of a cooking vessel. Add water until the level is between the minimum and maximum required. Set the temperature to 63 ° C (145 ° F). Set the cooking time to 3 hours. Preheat water while preparing the roast.

Place roast in a vacuum bag or large zippered freezer bag. Add the shallot, herbs and garlic. To remove air from the bag, hold the open bag upwards and slowly submerge it in water. The water pressure pushes the air out of the bag. Just before the zippered opening of the bag reaches the surface of the water, use a straw to suck the air in with your mouth and quickly close the bag. (However, you must make sure that the roast is completely under water during the cooking phase).

Start cooking (3 hours).

Remove the cooking bag from the water. Remove the roast from the bag and place it on a plate. 

Using a brush, brush lightly with oil.

Grill or pan roast on all sides for 5 minutes over medium high heat.

On a work surface, cut the roast into slices. Serve with a green salad or let cool and refrigerate to make roast beef sandwiches.

It’s as easy as that! We hope you bring the sous-vide into your kitchen. Show off your sous-vide skills with us on social media and tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Enjoy!