FLAVOUR-PACKED, FEAST-WORTHY CHUCK ROAST

Our favorite busted-to-beauteous fable: that of the humble chuck roast, an overlooked fellow overshadowed by his two polished pals, tenderloin and prime rib. Ridiculously inexpensive and often unfairly packaged as low-quality stew beef, chuck is in fact one of the most flavorful cuts on the cow. The trick is to bring all that beefy succulence while slowly transforming the tough part into a tender and luxury food.

Perhaps you see where this story is going. To make a chuck roast worthy feast. We'll walk through the process including techniques, trimming and trussing. You'll be finishing this centerpiece dish in bright herb rub to lend it some serious sexy holiday cheer, then slicing and serving it graciously. Here is the recipe:

RECIPE:

Beef, Chuck roast                                                            about 6-8 pounds

Cooking Oil                                                                      a/n

Salt                                                                                 a/n

Black Pepper                                                                   a/n

Rosemary                                                                        about 3 sprigs

Garlic                                                                              a/n

Herbs                                                                              30 g

Black Peppercorns                                                           15 g

Salt, Maldon flakes                                                           40 g

Egg White                                                                        1 ea

Stock, beef                                                                      0.5 l

STEPS:

1.Trim portion and truss your roast

2.Presear to build flavor

3.Get it all in the bag

4.Cook with sous vide

5.Get ready to rub

6.Make a little egg-white wash

7.Remove rib and give it a good rub with herbs

8.Your food is ready to serve