- COOK TIME: 3 Hours
- PREP TIME: 1 Hour
- DIFFICULTY: Easy
- SERVES: 4
Ingredients
- 500g young beetroots – washed, peeled and cut in half
- 150g beef dripping – melted
- 2 tbsp pomegranate molasses
- 2 sprigs of thyme
- ½ a lemon, zested
- Pomegranate seeds
- Salt and black pepper to taste
Method
- Pre-heat a water bath or circulator to 88C
- Place some woodchips onto a small fire inside a BBQ and allow it to fill with smoke
- Carefully place the beetroot inside the BBQ and allow to smoke for 45 minutes, then set the beetroot aside to cool.
- Place the beetroot into a bowl and add the molasses, dripping, thyme, zest and seasoning then put the beetroot into a pouch and seal
- Cook the beetroot sous vide for 3 hours or to desired firmness. Once cooked, remove from the pouch and pat dry
- Place a pan on to a medium heat, and caramelise the beetroot until hot then serve
Please wait…
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