Recipe by Kalei Chandler, London, Ohio
First place and Best of Show, Ohio Wines Entree, 2018
Baking temperature: 132º F
Baking time: 16 hours
Yield: 2 pounds
- 2 beef chuck roast
- 1 cup red wine *
- 2 sprigs fresh rosemary
- 6 sprigs fresh thymes
- 6 cloves fresh garlic
- 2 bay leafs
- 2 tbsp. coarse salt
- 1 tsp. black pepper
- 1 tbsp. olive oil
- 1 shallot sliced in 4 rings
*Lake Erie Watersnake, Noriet, Heineman’s Winery, Put-In-Bay, Ohio
- 1/3 cup white vinegar
- 1/3 cup pink Catawba wine **
- ¼ cup shallots minced
- 1 fresh minced tarragon
- 2 egg yolks
- ½ cup butter sliced into 1 pieces
- 1 tbsp. honey
- Pinch of cayenne
- Salt and pepper to taste
**Lake Erie Pink Catawba, Mantey Vineyards, Sandusky, Ohio
Special Equipment needed:
- Precision Sous Vide circulator
- Vacuum sealer and BPA free bag, large
- Preheat water with Sous Vide circulator to 132 degrees F with enough room to accommodate the meat once added.
- Trim excess fat from the chuck roast as sous vide process doesn’t always render fats favorably.
- Season meat with salt and pepper and place in vacuum bag.
- Add remaining ingredients to bag and arrange so evenly spread around the mean.
- Ensure temperatures of all ingredients are below 41 degrees F or else you will need to refrigerate before sealing bags. DO NOT SEAL UNLESS TEMPERATURE IS BELOW 41 degrees F.
- Vacuum seal bag and adjust ingredients as needed for contact with the meat.
- Place in the 132 degree Fahrenheit water for 16 hours minimum, 30 hours maximum.
- Remove from the water and cut bag open and place roast on paper towel.
- Pat the surface of the meat dry with paper towels.
- Place meat on a cookie rack or dishwasher safe platter.
- Use the torch to sear the outside of the meat on all sides until evenly caramelized.
- Set on serving dish and garnish appropriately with roasted cherry tomato and sauce and useable herbs from the bag.
- In a small saucepan, on low heat, add the wine, shallots and tarragon and bring to a simmer.
- Shallots should become translucent, but not brown.
- Once the wine has reduced to au sec (nearly dry), add the vinegar.
- Allow the vinegar to reduce in the pan until au sec.
- Vigorously whisk in the egg yolks.
- Continuously whisking, add the butter 2 to 3 pieces at a time until all added and emulsified.
- Adjust seasoning with honey cayenne and salt and pepper.
- Remove from heat and either hold in a double boiler or serve immediately with beef.
Advice for novice and beginners: To avoid scorching the sauce, use a double boiler to make it