Beef rump roast cooked in a water bath using the sous vide method. Marinated in fresh rosemary, black pepper, garlic, onions, butter and salt. Thinly sliced and placed on a sour dough roll with melted havarti cheese. Served with a side of horseradish cream and broth for dipping. 

Summer is a time when cooking doesn’t sound fun on a hot day. Heating up the oven heats the whole house. Our sous vide cooker helps tenderize the meat, but doesn’t heat up the house.

The ingredients list is simple and with the help of the sous vide, it makes this meal a snap!

Here is what you need:

Roast and marinade

3-5 lb Rump roast

3 tablespoons salted butter

1 sprig fresh rosemary

1/2 teaspoon pepper 

1 teaspoon salt

1/4 cup diced onions 

2 cloves minced garlic or 1/2 teaspoon garlic powder

For the sandwiches

1 slice havarti cheese per sandwich

1 sour dough bread roll per sandwich. 

Horseradish cream:

1/2 cup heavy whipping cream

1/2 cup sour cream

1 Teaspoon finely grated horseradish 

Salt to taste

If you don’t want to make horseradish cream, skip to the next paragraph. Prep your cream in advance so it can cool in the fridge. In a stand mixer with the whisk, whip the heavy cream until it forms stiff peaks but smooth in texture. Over mixing can cause the fats to sepperate and appear curdled. Next add the sour cream and horseradish to the whipped cream. Mix on medium speed until combined. Season with salt and place in the fridge to set. 

Remove your roast from the wrapping and place in a gallon ziplock bag. Cut the butter into small cubes and place in the bag with the roast. Next add the diced onions and garlic. Remove the rosemary from the stem and season the roast before sealing the bag. Place the roast in a water bath, removing all air from the bag so the roast is fully submerged. Set the percision cooker to 130 degrees. We cooked our roast for 18 hours. You can cook for less. The range for beef is anywhere between 6 and 18 hours. Once the roast is cooked,  sear the outside of the meat in a little butter over a hot skillet and let rest for 5 minutes before slicing.

Create your dipping broth by pouring the remaining contents of the ziplock bag over a fine mesh strainer, retaining the broth. Rinse the bag and then pour the strained broth back into the bag. Next place your sliced roast back into the bag with the juices and return the sealed bag to the pot and maintain the temp of 130 degrees until you are ready to prep your sandwiches. 

Slice your bread in half lengthways. place your cheese on one side. Remove meat from the juices and place over the cheese to melt it. Place the other half of the bread over the meat and serve. We served ours with tomato, arugula and horseradish cream.

Serve up broth for each person, dip and Enjoy!