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I've just completed a 6 hr Beef Roast (sear and sous vide), when we collectively realised we can't eat it today.

What's the best way of keeping it for the next day without drying it out?

My current thinking is:

  • Leave it in the bag (with all the juices)
  • Sous vide again tomorrow for 3 hrs to bring the heat back

If it helps:

  • 2.5kg uncooked weight (inc fat cap)
  • Seared in hot pan with garlic, rosemary, salt, and pepper.
  • 6 hrs at 60c

EDIT

The second cook really made the initial garlic and rosemary flavours permeate the joint.

Kieron
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1 Answers1

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Leave sealed in bag, but be sure to cool as quickly as possible (ice bath and stirring). Refrigerate. Reheat, sous vide, in bag. It will take at least 3 hours to reheat. You will need the time it takes for the center to be up to your desired temp (I assume pretty close to 60C).

moscafj
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