Sous Vide Beef Blade Roast

Instructions

1. Attach the sous vide precision cooker to the side of a cooking container. Add enough water to come to the midpoint between the minimum and maximum required. Set the temperature to 131°F (55°C). Set the cooking time to 24 hours. Preheat the water while you prepare the meat.
2. On a work surface, season the meat on both sides with the salt and pepper. Place the meat in a sous vide bag or a freezer bag with a slider closing. Add half of the oil (1 tbsp/15 ml), as well as the thyme, garlic and bay leaf. Remove all the air from the bag. Submerge the bag in the preheated water (see notes). Begin cooking (24 hours).
3. Carefully remove the bag from the water using tongs or oven mitts. Remove the meat from the bag and set aside on a plate (see note). Strain the cooking juices and set aside. Compost the aromatics.
4. In a large cast iron skillet over high heat, warm the remaining oil until it starts to smoke. Brown the meat in the skillet for 2 minutes on each side. Return the meat to the plate. Tent with foil and let rest while you prepare the sauce. Pour the cooking oil from the skillet into a glass bowl. Once it has cooled down, compost the oil.
5. Pour the reserved cooking juices into the skillet. Bring to a boil. Let reduce until almost dry and starting to caramelize at the bottom of the skillet. Deglaze with the wine. Add the broth. Let reduce by half. Strain, if desired. Add the butter and stir until melted. Adjust the seasoning.
6. On a work surface, slice the meat. Sprinkle with fleur de sel. Serve the meat with the sauce.