I've just completed a 6 hr Beef Roast (sear and sous vide), when we collectively realised we can't eat it today.
What's the best way of keeping it for the next day without drying it out?
My current thinking is:
- Leave it in the bag (with all the juices)
- Sous vide again tomorrow for 3 hrs to bring the heat back
If it helps:
- 2.5kg uncooked weight (inc fat cap)
- Seared in hot pan with garlic, rosemary, salt, and pepper.
- 6 hrs at 60c
EDIT
The second cook really made the initial garlic and rosemary flavours permeate the joint.
