Beef Bourguignon "Steaks"
Grant Crilly, cofounder and head chef of the Seattle-based online cooking school ChefSteps, created this recipe for us. It's a terrific introduction to the usefulness of sous vide cooking at home: The meat won't overcook, even if you overshoot your timer by hours, because it's held at a precise temperature in a gentle water bath. The other brilliant thing about cooking meat sous vide: It transforms tough, cheap cuts into tender deliciousness. Here Crilly did just that, taking a chuck roast and endowing it with the tenderness and flavor of prime rib, but for half the price of prime.You can also serve the cooked chuck on its own, as a roast: Pat it dry, brown it again in a 450° oven for 15 minutes, then slice. Or as steaks: slice thick, then grill on a hot grill until crusty. And leftover beef bourguignon makes an excellent breakfast hash.
*Try to get a roast from the rib end of a full chuck roast--it will be more tender. You can have this cut at a meat counter.