Sous Vide Beef Round

Season all sides of each steak with a generous amount of salt, pepper and garlic powder.

Vacuum seal in a sous vide bag and either freeze to cook later, or cook immediately.

Whether frozen or thawed: sous vide for 24 hours at 57 ° C / 135 ° F (set any liquid drippings from the bag aside).

This meat is lean and doesn't need a sear, but still it can be quickly seared on each side in a frying pan.

After searing, cook any leftover drippings from the sous vide bag. Add 2 Tbsp. of crème fraiche and mix for form a sauce.

Serve.

Sliced, this meat serves as a great home-made substitute for corned beef.