24 Hour Sous Vide Stuffed Shoulder Roast | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: 1 Large Roast.
  • Time Estimate: 25 Hours, including 24 unattended..
  • Storage Notes: Will keep for up to 2 days, covered and refrigerated.
  • Difficulty: Easy.

This may be the ultimate set it & forget it supper, leveraging the tech of the sous vide to transform a shoulder roast into tender-as-can-be steak, all while incorporating veggies right from the beginning. Set this up with minimal prep the evening before, and the following night, you'll be enjoying what every roast wants to be when it grows up. Don't forget to serve with some sourdough bread to mop up - you're not going to want to leave any of that delicious pan sauce behind.

Ingredients

  • 1 2LB beef shoulder
  • 1 1/2 Full tins Baja Prime Cut Seasoning
  • 2 Tbs California Sea Salt
  • 1/2 White onion
  • 8 Cloves garlic
  • 4 Tbs unsalted butter
  • 3 Tbs extra virgin olive oil
  • 1 Good spritz Duck Fat Spray
  • 10-12 Ft. butchers twine
Directions
  • Preheat sous vide bath to 135F.
  • Peel and rough chop garlic and onion, and sauté until just beginning to brown on a hot cast iron pan with 2 Tbs olive oil and 1 Tbs California Sea Salt. Reserve.
  • Rinse and chop asparagus into roughly 1/2" to 1" pieces, discarding the bottom 1". Add to hot pan with another drizzle of olive oil and California Sea Salt, and sauté for 2-3 minutes, before removing and combining in a bowl with onions and garlic. Shake in a half tin of Baja Prime Cut Seasoning, and stir to incorporate.
  • Trim excess fat and sinew from the roast, then, cutting carefully and deliberately from the widest part in, cut a pocket in the beef. You'll want around 3/4ths of an inch at either end to maintain the structure, stopping cutting around 1/2" from the 'bottom'.
  • Spoon veggie mixture into the pocket, pressing down firmly as you do so.
  • Cut twine into roughly 1 1/2 ft. lengths, sliding under the roast, until you have 4 or five strips separated about 3/4ths of an inch or so.
  • Begin securely tying the twine, one length at a time. When all the strings are tied, try to stuff a bit more of the veggie mix in either end, if if you can.
  • Trim twine ends, drizzle roast with olive oil, and sprinkle over a full tin of Baja Prime Cut Seasoning, rolling and patting all over.
  • Vacuum seal roast with unsalted butter, or use the dispersion method in a ziplock back to push out all the air, and pop in the bath, covering and leaving for 24 hours.
  • When you're ready to serve, bring the cast iron pan up to high heat with a spritz of Duck Fat Spray, and separately, a medium sauce pan on medium high.
  • Remove the beef from the sous vide, and holding over the sauce pan, puncture a small hole so the drippings pour out.
  • Transfer shoulder to a cutting board, and pat as dry as you can, cutting and removing twine as you do so.
  • Sear shoulder in duck fat, turning every 1 minute or so to evenly brown, for a total of around 5 minutes. In the final minute, pour in simmering drippings.
  • Slice this masterpiece on a big cutting board, pouring pan sauce over as you do.
  • Serve, and devour. 
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