Quote:
Originally Posted by Steban
The beef part is easy. Get a rump or eye round. I like to season them with Montreal Steak Seasoning. Don’t be shy! Vacuum seal the beef. Sous Vide at 135° for 24 hours. Heat up the grill on full blast or use the broiler in your oven to make a nice bark. Keep an eye on it turning the beef as it chars. Slice it on a meat slicer or as thin as you can hand carve it. Put it on a fresh Publix bakery roll with the toppings of your choice. We like our beef with vidalia onion and fresh made horseradish sauce.
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If you only want enough for two sandwiches, and don't plan on eating the same meat source every day until the entire rump is gone, then no. The beef part isn't easy at all. Even more difficult if you don't have a vacuum sealer. Or a meat slicer.
Seems like a lot of work and a lot of expense for just a couple of sandwiches once every month or two.