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 126°F – 135°F.
  2. Place Bill Bailey’s Tri-Tip Roast, still inside its original packaging, into the heated Sous Vide water bath making sure there are no holes in the original packaging.
  3. Use a lid or plastic wrap to prevent evaporation and monitor the water level to ensure the Tri-Tip Roast is submerged.
  4. Heat Tri-Tip Roast in Sous Vide water bath for 1 hour per pound.
  5. Remove Tri-Tip Roast package from bath and remove Tri-Tip Roast from packaging, reserving any juices.
  6. Heat a grill or cast iron skillet on high until very hot. Sear Tri-Tip Roast for 1 – 2 minutes on every side.
  7. Remove Tri-Tip Roast from grill or skillet, place on cutting board and slice against the grain for maximum tenderness.

Optional:  Drizzle juices over the slices.

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Corned Beef in a Sous Vide

  1. Based upon cooking time, heat a Sous Vide bath (see list below).
    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*recommended temperatures and times for Corned Beef
  2. Place Bill Bailey’s Corned Beef, still inside its original packaging, into the heated Sous Vide water bath making sure there are no holes in the original 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 Tri-Tip Roast in Sous Vide water bath for time and at temperature chosen.
  5. Remove package from bath and remove Corned Beef from packaging, reserving any juices. Place Corned Beef on a cutting board and cover loosely with foil until ready to serve.
  6. Use reserved liquid to cook cabbage or other vegetables.
  7. Slice Corned Beef against the grain for maximum tenderness.
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