48-Hour Sous Vide Chuck Roast

Steps

1. 1Set up a water bath in a large stock pot or plastic tub. Set your sous vide to 52°C (125°F).
2. 2Season the chuck generously with salt and pepper and place in a vacuum sealer bag.
3. 3Smash the garlic and add to the bag with the thyme, bay leaves and 1 tbsp tallow.
4. 4Seal the bag and drop into the water bath for 48 hours.
5. 5Remove the bag from the water bath and transfer the beef to a tray, reserving the juices in the bag for your sauce. Pat the meat completely dry.
6. 6Heat a heavy based frying pan over high heat. Add 1 tbsp of tallow and let it melt.
7. 7Sear the beef well on all sides until deeply browned, about 10 minutes. Transfer to a wire rack over a tray to rest.
8. 8Thinly slice the onion, then add to the same pan over high heat. Season with salt and pepper and cook for 8-10 minutes, stirring often, until well coloured.
9. 9Add the red wine and scrape up any frond from the base. Cook until the wine completely reduces.
10. 10Add the reserved beef juices and simmer until reduced again. Stir in the stock and bring to a boil. Reduce the heat to medium and simmer until reduced and glossy, and your desired thickness, about 10 minutes.
11. 11Reduce the heat to low and whisk in the cold butter. Season to taste.
12. 12Slice the beef into thin slices and transfer to a serving platter.
13. 13Spoon over the jus and serve immediately.