Sous Vide Casserole Beef Steaks

UK supermarkets have generic "casserole" beef steaks, which are from some slightly tough part of the animal (like the US chuck cut). They can be cooked sous vide to have a great texture and flavour.

Ingredients

• 500g lean casserole beef steaks
• 1 tbsp flour
• salt and pepper to taste
• 1/2 tsp sunflower oil
• a sprig of rosemary (or other aromatic)

Method

1. Toss the beef steaks with flour, salt and pepper in a bowl until will coated.
2. Heat the oil in a frying pan over a high heat until it's blazingly hot.
3. Fry the steaks for a couple of minutes each side until nicely browned.
4. Place in a sous vide bag with the rosemary (or other aromatics) and vacuum seal.
5. Cook sous-vide at 57 degrees Celsius for 18 to 24 hours.
6. When ready to eat, make a flavoursome sauce to go with it, such as garlic and mushroom, peppercorn, or red wine and vegetables.
7. Add the liquids from the sous-vide bag to the sauce.
8. Pat the steaks dry with kitchen towel and use a blazingly hot frying pan or barbecue to sear the outside of the steaks (bonus points for using a blow torch).
9. Leave to rest for a few minutes before slicing and serving covered in sauce.

Serves 3 to 4 adults, depending on how rich the sauce is that's paired with the beef.