Post

Sous vide rump roast

Posted Updated
By Dan
1 min read
Sous vide rump roast

Ingredients

  1. Rump roast
  2. Sagemary finishing salt
  3. kosher salt
  4. pepper
  5. onion powder
  6. garlic powder

Instructions

  1. Season with all spices
  2. Vacuum seal
  3. Sous vide on 130F for 12 hours
  4. Store in fridge in bag or skip next step
  5. Reheat at 130F for 30 minutes
  6. Sear with oil in hot pan
beef, rump, french, sous vide
sous vide kosher salt sagemary finishing salt onion powder garlic powder vacuum seal pepper rump roast
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