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Sous vide beef finished on the egg (with a butane torch) and a side of poutine (with no vegetables)

paqmanpaqman Posts: 967
My fiancee purchased a nice beef blade roast earlier this week.  Cooked it sous vide for 24 hours @ 130F and finished browning it with a butane culinary torch.  The last time that I browned beef using the torch, it triggered the fire alarm sensor so I figured it would make sense to do it outside on the egg...  I usually finish browning beef cooked sous vide directly on the coals in the egg but we were on a tight schedule.  We picked up a poutine at the corner restaurant so we were ready to eat less than 5 minutes after getting home.  Next time I'll throw in some veggies in the sous vide.  The beef was as tender as a filet mignon and perfectly pink at a fraction of the cost.

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