Roasted Rump Cap with Black Garlic Rub, Pre Seared & Cooked Sous Vide

By SousVideTools.com

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Method

Step 1

Season the rump cap with salt and pepper

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Step 2

In a hot pan add the oil and heavily caramelise the rump cap

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Step 3

Use a blow torch for extra colour

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Step 4

Add all other ingredients to the pan to deglaze

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Step 5

Once deglazed remove beef

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Step 6

Allow remaining ingredients to simmer before adding to a blender and blend to a smooth purée

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Step 7

Brush the puree over the beef and place into a sous vide pouch

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Step 8

Place in a water bath and cook for 55°C for 4hrs

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Step 9

Sear once more and then rest

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Step 10

Serve with sautéed broccoli

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For more Sous Vide recipes visit https://sousvidetools.com

Ingredients:

Roast Rump

• 8 cloves Black Garlic

• 10 sprigs Fresh Thyme

• 100g Salted Butter

• 1 tblsp Red Peppercorns

• 1 tblsp Sea Salt

• 1 tblspVegetable Oil

• 75ml Water

• 2 tblsp Concentrated Veal Stock or Bovril

• 1.5/2 kg Rump Cap of Beef

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