Serves 8 people
Ingredients:
2 cups tomato juice
2 cups beef stock
½ cup horseradish
1 teaspoon salt
1 teaspoon pepper
1 Hawks Hill Ranch Wagyu London Broil, about 3 lbs
Take the first five ingredients and mix together in a large bowl. Pour this marinade into a gallon Ziploc bag and add the London Broil. Remove as much of the air from the bag as possible, seal and marinate in the refrigerator overnight.
Prepare a large pot of water and attach a sous vide wand to the inside of the pot. Set the temperature for 133 degrees F. When the water has reached 133, take the London Broil out of the Ziploc marinade, place it in a vacuum bag and seal. Then place the bag into the pot of water. Allow it to cook in the sous vide for about 8 hours.
Remove the London Broil from the vacuum sealed bag and pat dry. Coat the outside of the London Broil liberally with Old Bay Seasoning. Let it rest in the refrigerator for about 30 minutes. In a large cast iron skillet, melt 2 tablespoons Wagyu beef tallow over high heat until the surface of the skillet reaches a temperature of 450 degrees F. Sear each side of the London Broil for about 45 seconds or until a nice, crisp surface forms. Slice the London Broil into thin, 1/8 inch slices and serve immediately with horseradish sauce on the side.
For the Horseradish Sauce:
1/4 cup horseradish
3 tablespoons mayonnaise
2 tablespoon sour cream
1 tsp spicy brown mustard
1 teaspoon fresh minced dill
1 teaspoon fresh minced parsley
1 teaspoon fresh minced chives
Juice of half a freshly squeezed lemon
½ teaspoon course ground black pepper
½ teaspoon sea salt
Combine all ingredients in a bowl with a wire whisk. Set aside in the refrigerator until ready to serve.
Shown here with roasted cherry tomatoes, brussels sprouts, onion and mini-sweet peppers, and baked macaroni and cheese.
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