🐄 CUT Coulotte (Rump Cap) 🌡 TEMP 54°C / 129°F 🕒 TIME 24 Hours 🍽 SERVES 4
▌ INGREDIENTS
BEEF
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Dry-aged coulotte (800 g)
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Sea salt
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Freshly cracked black pepper
AROMATICS
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Rosemary (1 sprig)
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Thyme (1 sprig)
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Butter (30 g)
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Neutral oil (for searing)
▌ METHOD
① SEASON & SEAL
Season the coulotte lightly with salt and pepper.
Add rosemary, thyme, and butter.
Vacuum seal.
② SOUS VIDE
Cook at 54°C / 129°F for 24 hours.
Remove from bag and pat completely dry.
③ SEAR & REST
Heat a pan until very hot with a small amount of oil.
Sear quickly on all sides until a deep, even crust forms.
Rest briefly, slice against the grain, and serve.
▌ PRO TIPS
✦ This cut is best treated with low, slow precision rather than aggressive heat.
✦ A dry surface ensures a clean, restaurant-quality crust.
✦ Slice against the grain to reveal the coulotte’s natural tenderness.
✦ Minimal seasoning allows the dry-aged flavour to lead.