Appliance: Sous Vide

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Tri-Tip Roasts in a Sous Vide

  1. For Medium Rare doneness, heat a Sous Vide bath to between 126°F – 135°F.
  2. Remove Bill Bailey’s Tri-Tip Roast from package and place meat and juices into a Sous Vide approved vacuum pouch.
  3. Place Sous Vide pouch into the heated Sous Vide water bath making sure there are no holes in the packaging.
  4. Cover to prevent evaporation and monitor the water level to ensure the Tri-Tip Roast is submerged.
  5. Heat in Sous Vide water bath for 1 hour per pound.
  6. Remove package from bath and remove Tri-Tip Roast from packaging, keeping the juices.
  7. Heat a grill or cast-iron skillet on high until very hot. Sear Tri-Tip Roast for 1 – 2 minutes on each side.
  8. Cook to a minimum internal temperature of 145°F as measured with a food thermometer. Adjust cooking times as necessary.
  9. Remove Tri-Tip Roast from grill or skillet, place on cutting board and slice against the grain for maximum tenderness. If preferred, drizzle the juices over the slices.
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Corned Beef in a Sous Vide

  1. Recommended temperature and cooking times in a Sous Vide bath:
    140°F – cook for 48 hours
    160°F – cook for 36 hours
    175°F – cook for 15 hours
    180°F – cook for 10 hours
    190°F – cook for 6 hours
  2. Remove from package and place Bill Bailey’s Corned Beef into a Sous Vide approved vacuum pouch. Place pouch into the heated Sous Vide water bath making sure there are no holes in the packaging.
  3. Use a lid or plastic wrap to prevent evaporation and monitor the water level to ensure the Corned Beef is submerged.
  4. Heat Corned Beef in Sous Vide water bath for time and temperature chosen.
  5. Remove package from bath and remove Corned Beef from packaging, keeping the juices.
  6. Place Corned Beef on a cutting board and cover loosely with foil until ready to serve.
  7. Use the juices to cook cabbage and other vegetables.
  8. Slice Corned Beef against the grain for maximum tenderness.
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