Sous vide hay roast beef
For 6 people
Hay brine:
1 bunch of hay
½ lt water
15 gr salt
Roast beef (sous vide):
700 gr beef sirloin
Onions (sous vide):
300 gr red onions
3 dl water
20 gr sugar
1 dl red wine vinegar
2 cloves
1 bay tree leaf
3 gr peppercorns
extra virgin olive oil
salt and pepper
Wine sauce:
10 gr sugar
6 dl red wine
30 gr honey
2 cloves
1 cinnamon stick
Hay brine:
Boil water with salt and sugar, than remove from the flame and add some hay, let it cool down and then filter it.
Roast beef (sous vide):
With the help of a syringe inject the hay brine in the meat and roll it up in the left hay, then put the meat into a cooking pouch and cook in the fusionchef bath for 3 hours at 54 °C.
Cool down and stock in the fridge for 24 hours.
Onions (sous vide):
Boil water with salt, sugar, red wine vinegar, cloves, bay tree leaf, peppercorns and then let it cool down.
Peel the onions and cut into slices, put them into a cooking pouch with the aromatic water that you have just prepared and cook them in the fusionchef bath for 40 minutes at 85 °C. Cool down.
Wine sauce:
Pour wine into a saucepan and add gently honey, cloves and the cinnamon stick. Cook until the sauce will be creamy and then filter it.
Garnish:
Remove the meat from the cooking pouch, take out the hay, cut into slices and serve with onions and wine sauce.