Discover the sous-vide recipe for traditional beef and carrots, revisited by Chef Cyrille Lecossois, lecturer at EHL Hospitality Business School Lausanne. With his expert advice and professional tips, you'll learn how to make this deliciously regressive recipe with a modern twist, perfect as a main course in winter. Follow the step by step preparation and serving instructions to delight your guests.
Ingredients
Serves 6 people
Meat
- Beef chuck: 800 g
- Grape seed oil: 10 g
Aromatic garnish
- Onion: 25 g
- Celery stalks: 25 g
- White leek: 25 g
- Laurel: 0.5 leaf
- Thyme: 2 g
- Rosemary: 2 g
- Red wine reduction: 40 g (1 litre reduced to 1 dl)
- Calf's trotter: 80 g
- Peeled carrots: 600 g
- Butter
- Fine salt
Equipment
- Vacuum bags 20×30 cm: 2 pieces
- Immersion heater
Step by step sous-vide beef and carrots recipe
Preparing the sous-vide beef
Sear the beef
Preheat a frying pan to 180 °C and heat the grapeseed oil.
Sear the chuck on all sides to brown it well.
Remove the beef from the pan and leave to cool.
Preparing the aromatic garnish
Cut the onion, celery, and leek into 1 cm mirepoix.
In the same pan, sweat the vegetables with the bay leaf, thyme, and rosemary to release their aromas.
Make a red wine reduction of 1 dl (for the initial 1 liter).
Deglaze the filling with this reduction, then leave to cool.
Vacuum packing and cooking the beef
Preheat the immersion heater to 66 °C.
Place the chuck, aromatic garnish, calf's trotter and red wine reduction in a vacuum bag, then seal it with the machine.
To pasteurize, immerse the bag in simmering water for 8 to 10 minutes.
Then place the bag in a water bath at 66 °C and cook for 72 hours.
Cooling
After cooking, cool the bag by following these steps:
- 10 minutes at room temperature
- 10 minutes in cold tap water
- 2 hours in iced water
Store vacuum-packed meat in the refrigerator at 4 °C. It will keep for up to 30 days.
Reheating to serve
To serve, immerse the bag of beef in the immersion heater at 66 °C for 15 to 20 minutes to reheat it.
Preparing the sous-vide carrots
Preparing the carrots
Cut the carrots into regular slices about 1 cm thick to ensure even cooking.
Place the carrots in a vacuum bag with a knob of butter and a pinch of salt.
Seal the vacuum bag.
Cooking the carrots
Preheat the immersion heater to 83 °C.
Immerse the bag of carrots and cook for 3 hours.
Cooling and storage
Once cooked, cool the bag immediately in iced water.
Store the vacuum-packed carrots in the fridge at 4 °C, where they will keep for up to 40 days.
Reheating to serve
To serve, reheat the carrots by immersing the bag in simmering water for 10 to 15 minutes.
This revisited version of beef and carrots guarantees concentrated flavors and a perfect texture thanks to sous-vide cooking. Serve with rustic bread to enjoy every element!
Discover the chef behind this regressive sous-vide recipe: Cyrille Lecossois
Senior Lecturer Practical Arts at EHL Hospitality Business School Lausanne and Manager of the R&D Nutrition Institute EHL.
Mr. Cyrille Lecossois is a Senior Lecturer Practical Arts teaching culinary arts and restaurant service courses at EHL. He originally trained as a cook and obtained professional certificates in culinary arts and hotel and restaurant operations. He began his career in restaurants in France, as a cook, or line cook and then gained international experience by working for Club Mediterranée (Club Med) in various locations over a period of six years.
Arriving in Switzerland for family reasons, Cyrille worked in a restaurant at the top of Montreux, and then in a five-star hotel restaurant in Montreux. He joined EHL in 2001, occupying different positions from culinary instructor to executive chef. Since then, he has added a new dimension to his career by focusing on developing and implementing highly effective teaching and learning methodology for higher education and the practical arts subjects that he teaches.
