Steps

1. For the marinade, chop onion (1/2), ginger (25g), and garlic (3 cloves) to release their aroma.
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2. Pat dry the drips from the beef round (500g) with paper towels. (Key Tip!) Leaving drips on the meat hinders the Maillard reaction and can cause unwanted odors.
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3. Rub salt all over the beef round (1% of its total weight). (Key Tip!) Pre-salting allows the salt to penetrate the meat, preventing the fibers from twisting during cooking and helping to seal in the juices.
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4. Line a container with the chopped onions, ginger, and garlic. Place the beef round on top, then add rosemary sprigs (3) and the remaining vegetables, sandwiching the meat.
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5. Seal the container with plastic wrap and close tightly. Refrigerate for 1 day to allow the salt to penetrate and the vegetables to infuse their aroma into the meat.
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6. After 1 day, remove only the marinated beef round from the refrigerator.
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7. Lightly dry the surface of the meat before searing. (Key Tip!) Drying the surface promotes a beautiful Maillard reaction.
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8. Heat a frying pan until smoking, then add olive oil and the beef round.
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9. Slightly lift the meat and pour more oil underneath to prevent sticking and achieve a beautiful sear on all sides.
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10. Sear the sides of the meat as well, flipping it over, to ensure even juices. (Key Tip!) Overcooking will evaporate too much surface moisture, making the meat tough. Do not wash the frying pan used for searing, as it will be used for the sauce.
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11. Place the seared beef round into a heat-resistant bag. (Key Tip!) Searing the surface beforehand helps to prevent juices from escaping.
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12. Submerge the bag with the meat into water heated to 60°C (140°F) using a sous vide cooker. Slowly lower it to remove air and create a near-vacuum seal. Cook at 60°C for 2.5 hours. (Key Tip!) Beef collagen shrinks and juices leak out above 65°C (149°F), so heating around 60°C minimizes juice loss. Ensure there is no air in the bag for even cooking.
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13. For the roast beef sauce, peel and grate apple (30g) and onion (100g).
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14. Combine the sauce ingredients: white wine vinegar (60g), soy sauce (50g), sugar (15g), honey (15g), and 100g of water.
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15. After wiping any excess burnt bits from the searing pan, add the grated apple and onion, along with the combined sauce ingredients.
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16. Deglaze the pan by scraping up any browned bits and meat drippings from the bottom, incorporating them into the sauce.
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17. Once the sous vide cooking is complete, remove the meat and let it cool slightly.
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18. Add the meat juices that have accumulated in the bag during sous vide cooking to the roast beef sauce and mix well.
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19. Wrap the cooled roast beef and refrigerate for 1 day to allow the juices to settle and be fully locked in.
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20. Carefully skim off any impurities (scum) from the roast beef sauce.
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21. Once the onion in the sauce is fully cooked and the flavors have melded, transfer to a container. Let it cool, then refrigerate for 1 day to allow the flavors to mature and mellow.
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22. Slice the roast beef that has rested for 1 day into your desired thickness. (Key Tip!) Resting for a day prevents juices from escaping, perfectly seals in the umami, and ensures a moist finish.
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23. Arrange the sliced roast beef on a plate.
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24. Drizzle the prepared sauce over the plated roast beef and serve. (Key Tip!) Adding meat juices to the sauce enhances the umami and aroma, while the slight tanginess makes it incredibly appetizing.
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