Sirloin roast? Football roast? I'm not sure what you want to call it, but it's that big muscle on the front of a deer's hind leg.
Weighed the thing at 1,600g and calculated out 32g of salt (2% by weight) and not quite 12g of brown sugar. Into the salt & sugar seasoning went about 2g each of onion powder, garlic powder, and cracked black pepper. Sprinkled in some dried sage, thyme, and rosemary. Pulverized all that together, tossed it around a Ziplock bag, and added 2 bay leaves.
After a couple hours, I filled a roasting pan with hot water, and simmered the roast in the water, keeping the temp below 130 degrees. It was apparent that trying to sous vide the thing completely wouldn't have us eating before bedtime, so I pulled it from the bag, stuck a thermometer in, and roasted in a 450 oven until it hit 130 degrees. Rest for about 15 minutes, and slice thin.
Most everyone stacked it onto some baguettes with melted provolone, dipped it in some consommé, and ate it French dip style.
DELICIOUS.
Weighed the thing at 1,600g and calculated out 32g of salt (2% by weight) and not quite 12g of brown sugar. Into the salt & sugar seasoning went about 2g each of onion powder, garlic powder, and cracked black pepper. Sprinkled in some dried sage, thyme, and rosemary. Pulverized all that together, tossed it around a Ziplock bag, and added 2 bay leaves.
After a couple hours, I filled a roasting pan with hot water, and simmered the roast in the water, keeping the temp below 130 degrees. It was apparent that trying to sous vide the thing completely wouldn't have us eating before bedtime, so I pulled it from the bag, stuck a thermometer in, and roasted in a 450 oven until it hit 130 degrees. Rest for about 15 minutes, and slice thin.
Most everyone stacked it onto some baguettes with melted provolone, dipped it in some consommé, and ate it French dip style.
DELICIOUS.
