Please enter the email you’re using for this account.
This recipe is my go-to for specialty Yom Tov meats. It’s super simple. I love that it can be prepared in advance and all you need to do is sear it right before the meal for an elegant presentation. Updated October 2022
3-and-1/2-pound (1-and-1/2-kilogram) chuck-eye or Delmonico roast
salt, to taste
Pereg Pepper, to taste
Gefen Olive Oil, to taste
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
4–5 mint leaves, chopped
4–5 radishes, cut very, very small
1/4 cup pistachios, chopped
juice of 1 lemon (or about 3 tablespoons Heaven & Earth Lemon Juice)
1/4 cup Gefen Olive Oil
salt, to taste
Pereg Pepper, to taste
Season the roast with salt and pepper. Place in a ziplock bag with a little olive oil. Place in the sous vide set at 139 degrees Fahrenheit (54 degrees Celsius) for 12–15 hours.
To make the gremolata, combine all ingredients well.
Once the roast is done, sear on all sides. Slice and serve with the gremolata.
Food Styling- Renee Muller
Photography- Hudi Greenberger
How Would You
Rate this recipe?
Please log in to rate
Letting the meat sit in the water with the sous vide 129 degree is dangerous. Bacteria start to grow.
The ideal temperature is above 130.
An 75$ roast just was dumped in the garbage!!!
Beware!!!!!
The recipe says 139…
139 is correct!