ROAST-BEEF COOKED AT LOW TEMPERATURE

Difficulty

Easy

Serving portions

4

INGREDIENTS

700 g of porterhouse
50 g of Bauer Brown Sauce
Extra virgin olive oil
Salt and pepper to taste
1 carrot
Sage to taste

 

By Antonella Iannone

Preparation

  1. Massage the meat with extra virgin olive oil and sprinkle with salt and pepper.
  2. Heat a non-stick pan and brown/seal all the meat sides.
  3. Remove it from the pan and pour the Brown Sauce (after mixing it with 500 ml of cold water). Add a sliced carrot and let it thicken for a few minutes.
  4. In a slow-cooking/low temperature pouch, place the meat, the Sauce and the sage. Seal and cook at 75° for one hour and a half.
  5. Let it cool, slice thinly and serve.

 

NOTE: Low temperature cooking requires also a roner to keep the water temperature in which the pouch with the meat is immersed constant.

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