Sous vide hay roast beef

  • Sous Vide Heu-Rostbeef Heu Roastbeef Daniloange
Danilo Ange
Level of difficulty:

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.

Remove the meat from the cooking pouch, take out the hay, cut into slices and serve with onions and wine sauce.