3 lb bison rump roast split lengthwise
1 bulb garlic roasted at 375 for 20 min with tops cut off and some olive oil. The goal is to bake them without much browning. Then squeeze out the cloves and mince them. Note that raw garlic does NOT work well for sous vide as all of the wrong flavors come out. Roasting changes the flavor. It should have a “sweet” garlic aroma, not sharp and pungent like raw garlic.
1 tsp sea salt
1.5 tps fresh ground green peppercorns
1.5 tsp dried thyme (or a bunch of fresh but now my thyme is buried in snow)
1.5 tsp dried shallots
Grind the spice blend finely in a mortar and pestle
Prep & sous vide
Smear the garlic and sprinkle the spice blend on the roast pieces. Place in vacuum bag – flattened out.
Place the bag in the water bath at 130F for 22 hours (basically you are making this the night before serving). This will give a rare to medium rare center.
Over hot coals brown on each side for 60-90 seconds. The meat is extremely lean and browns (or burns) quickly. I overshot the perfect medium rare somewhat and ended up with medium. So much for grilling when it is minus 3F . I was not as attentive to the grill as usual.
Slice and serve
Yum. Leftovers also make great Philly Cheese Steak style sandwiches. Teal especially likes hers “wit” (with Velveeta).