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And I ended up with a beautiful, fool-proof method that gives me gorgeous roast beef every. time to a precise temperature in a warm water bath. Place in the Sous Vide (I set my temperature at 136 degrees F) and allow it to cook for 26-30 hours. My family likes a little more done so I did 134 with 2 three pound roasts for 18 hours. This isnt a recipe for sous vide boliche, nor have I made it that way, so I wouldnt know exactly what you would need to do. In a small bowl, combine rosemary, thyme, and parsley. Now I would like for every home cook to get onto the sous-vide train! Refrigerate for at least six hours or up to 24 hours. amzn_assoc_region = "US"; I like my tenderloin in the very-rare-to-rare range, between 120F (49C) and 128F (53C), for optimal tenderness and moistness. I just picked one up. Go To Recipe Our family loves German cuisine. Season your eye of round roast generously with the seasoning. Gently lay the steak in the skillet, using your fingers or a set of tongs. Sous vide immersion machines are incredibly affordable -I got mine for $60 on Amazon- and easy to use. Equally appealing is convenience factor as sous vide cooking is completely hands off compared to having to tend a fire for 10+ hours when doing pastrami completely on the smoker or grill. Sous Culture By Dick Hebdige Marc Saint Upry Sous Culture By Dick Hebdige Marc Saint Upry The Culture of Control Crime and Social Order in. Alternatively, transfer the steak to the cooler side of the grill, using a set of long tongs, and let it cook there until the flames subside. Sous Vide Roast Beef 3.8 from 244 votes Print Save Pin Prep Time: 15 minutes Cook Time: 1 day Total Time: 1 day 15 minutes Servings: - + servings Ingredients 3 1/2 lb beef roast 2 cloves garlic, minced 1 tbsp rosemary, minced 1/2 tbsp Worcestershire sauce 1 tsp smoked paprika 1/2 tsp mustard powder 1/2 tsp onion powder 2 1/2 tsp salt 1/2 tsp pepper It's not doing any favors for the quality of your steak. 2 days ago insanelygoodrecipes.com Show details . Standard propane torches with trigger-start ignition heads have trouble staying lit when inverted. Editor's note: The timing and temperature charts in this guide, as well as all the FAQs and basic instructions, are part of our brand-new partnership with Anova, the makers of our favorite sous vide circulator, the Anova Precision Cooker. You can save the juice from the bag, and cook it down to make gravy for the roast. Connective tissue has broken down, and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent. Of course, this information should prove useful to anyone who owns a functional sous vide device, or even someone hacking it with a home rig or a plain old beer cooler. Can you Overcook Eye of Round with the Sous Vide Method? 7 Sous Vide Recipes for Perfectly Cooked Chicken, Duck, and Turkey Toasted Cream Recipe Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe Perfect Slow-Cooked Rack of Lamb for the Grill or the Stovetop Recipe Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg Recipe Chicken Salad With Avocado, Corn, and Miso Dressing Recipe PERFECT just PERFECT. Living in San Diego we have become experts over the years in preparing tri-tip. Lectures sous l arbre Home Facebook. Skip this section if you prefer to finish your steak outdoors on the grill. In a small saucepan set over medium-high heat, stir together the drippings with cup flour, and cook for 1 minute. So, of course, we had to make, Read More Cole Cooks: New Mexico Frito Pie RecipeContinue. This is the Fun Diego Family guide to making Sous Vide Eye of Round Roast. Word of warning: Never chill and reheat any food that has been cooked or held at a temperature lower than 130F. Preheat the Sous Vide Precision Cooker to 136F (58C). Rub the roast with a bit of olive oil, season with salt and pepper, then rub with the garlic and thyme. Its like magic, and you got to try it! Prime rib, beef tenderloin, etc. Totally awesome. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Sous vide steaks, on the other hand, can be held for several hours before you finish them by searing and serving, which means that your steaks are ready when you and your guests are. s.src = u + '?v=' + (+new Date()); Make things like quick pickles, infused alcohols, flavored oils, and much more! Sous Vide is a method of cooking meat in a water bath at an exact temperature. I just had tenderloin at Christmas so it is still recent in my memory. The usual, popular method is to roast it in the oven, but no matter how I tried it during recipe testing: high temperatures for a short time, "magic number" oven roasting, slow cooking, none of it gave me anything that I really enjoyed. For reheating leftovers I placed slices in a ziplock bag and reheated in a hot-water bath using only the hottest water coming out of the tap and let rest for 5-10 minutes. Thanks so much for this recipe! Make sure to wipe off the moisture completely with paper towels before searing. No more guesswork to guarantee a medium-rare temperature. If you did not add butter in step three, add butter to the skillet about 30 seconds before the steak is done for added richness. Place the chuck roast in a vacuum seal bag and remove all the air. Love this for wraps, sandwiches, etc., and this time I cut into 3 chunks and will freeze 2 for another time. Fun Diego Family is a participant in affiliated marketing programs including the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, The Italian Beef sandwich is Chicagos answer to the Philadelphia cheesesteak. This is a, Read More Cole Cooks: New Mexico Sopapillas RecipeContinue, Frito Pie is a dish I had always associated with Texas. Place in water bath, cook for 24 hours. Rinse the roast and pat dry with paper towels. Your email address will not be published. Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. And the seasoning doesn't penetrate through the entirety of the roast, even after marinating it overnight in the fridge. WHEN YOU MAKE THIS RECIPE, SNAP A PIC AND USE THE HASHTAG#SWEETTEAANDTHYMEONINSTAGRAM! Immediately after flipping the steak, start torching the first side, working in slow, even strokes back and forth across its entire surface, until it's pale brown with a few darker, singed spots. Not only that, because sous vide is such a gentle cooking process, you'll be able to achieve steaks that are more evenly cooked from edge to edge than what you'll find in even the best steakhouses in the world. amzn_assoc_marketplace = "amazon"; This method cooks the meat at a high temperature, turning off the oven, then letting the meat to remain in the heat of the oven. San Francisco. Learn how to share. Sear. Add more seasoning if needed. Sous-vide is NOT hard, it's NOT some scary scientific experiment (though it looks like one), and it's NOT expensive! The first phase involves sealing the steak in a plastic bag and cooking it to the desired final temperature using your sous vide device. I've tried the 24-hour version several times and it's great but my personal preference is 48-hours at 130 - 132 degrees. Place in Sous Vide bath at 130 for rare, 135 for medium rare or 140 for medium. Review Black Decker slow cooker with sous vide function. This after trimming and my family sneaking pieces as I sliced it. When it comes to tough I shared this with everyone I know. Drop the bag in the bath for 24 hours. Set your Anova Sous Vide Precision Cooker to 134.0F / 56.7C. Sous Vide is a great way to cook eye round. This is an incredibly great deal. I love seeing you make my recipes and hearing how they went for you! Sounds like a total winner! Youll need 16 hours to get your roast fully cooked. Finishing a steak with nothing but the naked flame of a propane or butane torch can indeed leave an off, gasoline-like aroma on the surface of the meat due to imperfect combustion. Thank you! amzn_assoc_asins = "B00UKPBXM4,0991050177,B0044XDA3S,1579653510,B00NPYDAOG,B00005OTXU,B00L2P0KNO,0393081087,0751404330,1440588368,1466381280,B00QNJ9DLY,1461135370,1491928050,B00X5ZDLZS,1456336975,0596805888,8472121127,0982761007"; What about deep-frying the steak instead of searing after cooking sous vide? amzn_assoc_ad_mode = "manual"; This low and slow method of making roast beef with an affordable eye of round will give you the juiciest and most tender roast that's pink from edge to edge! What if I told you each slice is nearly as tender as a slice of beef tenderloin? Place the seasoned roast in a zip-top bag. It is an easy, foolproof method for never overcooking or under cooking meat. This method allows the meat to remain in its own juices while it cooks, resulting in juicier and more tender meats. So instead of giving up, I decided to get a little technical about it. The texture was incredible. Q: What are the downsides to cooking steak sous vide versus using a more traditional method? Sous vide is the only way to go on this particular cut! Adobo Pork Chops Recipe - Food.com . As this particular cut is very lean, dont cook it past medium doneness, as it will become tough and chewy. It's true that given a high enough temperature (130F or higher) and a long enough time period (several hours), the contents of a sealed sous vide bag should be close to sterile, which means that rapid chilling via an ice bath followed by rapid reheating should pose no health risks, though I still strongly recommend against it whenever avoidable. FOLLOW SWEET TEA AND THYME ONFACEBOOK|INSTAGRAM|PINTERESTFOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES. Marinating Chicken in Milk (or Buttermilk), Tips for the Perfect Sous Vide Eye of Round Beef Roast. 3 to 5 pound eye of round beef roast. chopsaw Cover with salt, black pepper and garlic. A moment too short or too long on the fire, and your steak will come out under- or overcooked. But you can leave the meat in the water bath for an extra 1 or 2 hours. Chuck roast at 135 for 24. We recently reviewed the best immersion circulators on the market, so you can pick one up to use at home right now. Preheat oven to 500F (260C). Heat a sous vide water bath to 135F degrees. With sous vide cooking, there's no way for that flavor to escape the bag. Whisk together salt, pepper, garlic powder, and sugar. In addition, it produces the meat with an even doneness edge to edge. If you do not have a vacuum sealer, go get a freezer ziplock bag. Thanks for your time and the great recipes! Then seal the rest of the bag. Amount is based on available nutrient data. Roasting always gave me a thick grey ring, which of course means that area would be tough and overcooked, with no fat to help keep the roast juicy inside. Keep the roast beef in an airtight container in the fridge for 3-4 days. Among the three cuts, the top round is the most tender one of all. I cook my tenderloin steaks at several degrees Fahrenheit lower than fattier cuts, like ribeye or strip. vide is a French cooking The Ultimate Steak) Recipe, We Tested 18 Sous Vide Machines (Immersion Circulators)Here Are Our Favorites, Pan-Seared, Butter-Basted Thick-Cut Steak Recipe, Sous Vide Barbecue Pulled Pork Shoulder Recipe, 7 Myths About Cooking Steak That Need to Go Away, you prefer to finish your steak outdoors on the grill, read our review of the best torches right here, 1 to 4 hours (2 1/2 hours max if under 130F/54C), 45 minutes to 4 hours (2 1/2 hours max if under 130F/54C). Eye of round is a. Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. Place seasoned roast into a vacuum bag and seal using a vacuum sealer. This looks delicious! About 2 minutes per side. Set the temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions. Very flavorful and incredibly tender. You set the sous vide to the temperature you want the meat to be cooked to and let it sit in the bath for the length of time called for in the recipe. I had set 131 degrees and 18 hours and that time just ended. Though there's no real need to rest a sous vide steak, you may want some time to get your table set, your wine poured, and your sauces and guests ready. And since we are cooking low and slow for such a long time, the connective tissue in it has time to break down and the proteins are relaxing and separating, so the meat becomes super tender. Directions (24 hours ahead) Dry roast well with paper towels and sprinkle kosher salt evenly all over; place roast in a gallon-size sous vide bag, vacuum sealer bag, or freezer bag and squeeze out as much air as possible.. Thank you. For me, this charring and the intense flavor it brings are among the hallmarks of a great steak experience. Easy, Juicy, Foolproof Spatchcock Thanksgiving Turkey. Like you, I have tried oven cooking eye of round start high & finish low or start low & finish high or low all the way and absolutely none worked! Remove meat from bag, and heat a cast iron pan on medium-high with 1 tablespoon oil. Sous vide is a preparation method that starts by cooking food for several hours in a low temperature water bath before finishing it on the smoker or grill for a traditional barbecue element. And it's happening for 18+ hours, so you know that flavor has had all the time it needs to really get in there and make it super tasty. My roast is 3.78lbs. Do I need to cook it 18hrs? Wash your eye of round roast. Place corned beef into a large vacuum bag; seal using a vacuum sealer. I vacuumed sealed and dunked it in my SousVide Supreme (set at 130 F) for 12 hours. Sous vide is great in that the roast is cooked all the way through to the same doneness, with no uncooked meat in the middle, which you often have with other methods for rare beef. Cook the chuck roast: Place the sealed beef in the sous vide bath and cook until tenderized, 36 to 60 hours. Transfer the steak to a wire rack set in a rimmed baking sheet. Yes, you can sous vide eye of round straight from frozen. Set the temperature to your desired doneness (medium-rare is 131 degrees F to 134 degrees F) and let the water heat up before adding the roast. As this article says it is not dangerous as long as it cooks above 122 or so https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/is-it-safe-to-use-raw-garlic-in-sous-vide Your email address will not be published. Great for a festive holiday meal on a budget! I would like to make it ahead of time and either freeze or refrigerate for a few days until the party. 7. The 5-pound eye of round roast we buy at Costco for $15 will serve about 12 people. Rub the roast with enough Worcestershire sauce to coat. It is The short answer is that it's very tough to predict exactly how spices are going to react in a sous vide bag. We do not have a deli slicer, but I have learned to cut roast beef very thin with just a chefs knife. You might want to experiment with the temperature and time period to see what works best for you, but a general rule is to start with the water bath at 135 degrees and cook the roast beef . That was brilliant. Leave the bag in the sous vide warm water bath, cover with aluminum foil, and cook for 16 hours. Add one tablespoon of vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet set over the hottest burner you have, and preheat the skillet until it starts to smoke. Once your roast is seared, you can serve immediately because it doesn't need to rest! Sous-Vide is not a fast cooking method, it's even lower and slower than your slow cooker. However, sous vide can turn out a perfect eye of round roast that provides us with a variety of excellent meals. I will always use this recipe for Eye of Round Roast from now on. The cooler center is gently heated by the hotter outer edges, while the edges in turn lose some of their heat to the outside world. Save drippings in bag for optional pan sauce (below). Some recipes require that you marinate the roast before cooking, which helps the salt and seasoning flavor the meat. And when you use sous vide, it turns out perfectly cooked every time. Wrap them tightly in plastic wrap and foil or vacuum seal each piece. 2 lb Eye of the Roand Roast. Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place meat into large plastic bag and seal tightly. Set aside at room temperature for 1 hour. Your email address will not be published. I would strongly recommend against it. The Meat Guy cooks an eye of round in a water cooler at 55C/131F and finishes it by searing it in butter. I never comment on websites, but this was absolutely amazing! That is indeed the juice left in the bag! It used to be a highfalutin technique only top chefs and those in culinary school used for perfectly cooked proteins: Expensive machines and techy-scientific stuff that no home cook would come near with a ten-foot pole. Make sure to serve the steaks immediately after crisping, with coarse sea salt, such as Maldon, on the side. Yes maam just like all the other comments, mine came out perfect! Perhaps more importantly, deep-frying has a relatively low maximum temperature that is defined by the oil's smoke pointgenerally around 450F (232C) or so. Sprinkle all sides of roast with herb mixture, using hands to pat into beef. After 1 to 2 days at 131F (55C) it turns very tender. amzn_assoc_linkid = "fd0d44a1dba8f99b852f3ca7c1721659"; Rump roast, round steak. Bring your sous vide setup up to the proper temperature (see chart below). The eye round and top round are also cuts from the round section. The eye of round is a roast cut from the elongated muscled located in the center of the round, thus the name "eye of round". In either case, only the exterior of the steak will be seasoned, so it's always a good idea to serve your steak with coarse sea salt, such as Maldon, for sprinkling at the table as your guests slice. In order to keep that yet get a gorgeous brown sear all around, you'll need to give each side quick hits in a very hot pan. Your email address will not be published. I am cooking a cuban "boliche" with eye of round for a dinner party. I'm so glad you and your family loved it! I often seal seasoned, ready-to-cook steaks in sous vide bags and stack them in the freezer. Why the variations in time from 18-24hrs? Since then, I've come to realize that's not quite the case. I agree with you 100% an extremely economical eye of round roast cooked via sous vide is a wonderful thing. Great for a festive holiday meal on a budget! The time really is more so a grace period in case you have a busy schedule, so there isnt a need to panic if youve gone over an hour or two. Hi. When it comes to tough cuts like eye of round, the time matters for the texture rather than temperature. For instance, so long as a strip steak does not rise above 130F (54C), it will never cook beyond medium-rare. I was hopeful after your comments about trialing all the other recommended methods with low and slow cooking and this totally delivered. Yes, you can. I chose the temp from Serious Eats Sous Vide 101: Prime Steak Primer and the time . This technique can make inexpensive cuts like eye of round roast similar to premium cuts of beef. 5. I cooked a 4 pound roast at 131 degrees for 20 hours. amzn_assoc_placement = "adunit0"; WEDNESDAY, APRIL 17, 2019 WEATHER FORECAST TODAY oP SHOWER OR TWO. Connective tissue is primarily constructed of collagen, which is difficult to chew. I serve this with mushroom gravy. You can read our review of the best torches right here. 1 teaspoons Worcestershire sauce, or more as needed, 2 tablespoons avocado oil, or more as needed. PARADE. Your daily values may be higher or lower depending on your calorie needs. Steak cooked completely sous vide will not have any browning on its surface, so this must be added afterward for improved flavor and texture. The Best Sous Vide Pork Tenderloin Recipe . Right along with center round or top round, basically all the same. Slice the beef into 1/2 inch slices. If you're anything like me, you like to keep deep-frying to a minimum at home for that reason. 5. to print the recipe, click here Usually I go light on the garlic or use garlic powder. Move the roast to a serving dish and serve. The very minimal resting they need will happen on the way from the kitchen to the table. 2. On my blog, you will find easy and delicious recipes for the everyday home cook, with easy-to-follow instructions and step-by-step photos. Set the cooking grate in place, cover the grill, and allow it to preheat for five minutes. For more info on selecting a good steak, check out my guide here. What Is Sous Vide? Should I slice it ahead of freezing or freeze it whole? To thaw, put the frozen roast beef in the fridge to thaw overnight. method, the texture can become mushy if the steak is left in the machine for No need to fuss over a thermometer or worry about if the inner temperature will change. Reactions: chopsaw. Our recipe for cooking a 5-pound eye of round roast is part of a 4-day beef fest we do maybe once a year. We have had little choice in the 'doneness' of eye of round roast, as braising and stewing require high temperature cooking over a long period of time. Rinse corned beef under cool water to remove excess salt, then pat dry. Get fresh recipes, cooking tips, deal alerts, and more! The problem with any of these techniques is you need to closely monitor the temperature. Very thin steaks will tend to overcook before they can finish developing a nice crust, even over the hottest fire you can build. Or you can sous vide in a safe zip-top bag using the water displacement method. Q: Can I chill and reheat my steak after cooking it sous vide if I haven't opened the bag? Put the eye of round roast into individual bags, along with a cooking fat like butter or olive oil, as well as some salt Seal the bag and place it in the water bath for some time. Season + Sous Vide. The timing, temperature, and technique for that recipe would have to be developed specifically for it since its a stuffed roast dish thats vastly different from this one. What I wanted was tender, juicy slices that could be eaten with pan gravy or even piled on my son's sandwiches for lunch so I wouldn't spend so much on my favorite roast beef at the deli. We usually do our Chicago Italian Beef and giardiniera on day four. And this was #1 - the first time Ive ever made roast, and #2 - the first time I ever used the sous vide method. Sous Vide Steak. Head all the way over to the 24-hour mark or beyond, and your steak ends up nearly shredding as you pull it apart. Try it once, and youll never look back! Yes, you can, but spice rubs behave quite differently under sous vide conditions compared with standard cooking conditions. We will be cooking our roast at 131 degrees F, the lowest safe temperature to have for long periods of time. So much flavour, so affordable. To do this, light one chimney full of charcoal. When the timer goes off, remove the roast from the bag and pat dry with paper towels. You simply rub the roast with oil and add 1 teaspoon salt, 1 teaspoon black pepper and 1 clove minced garlic per pound. Thank you! This is our regularly updated list of our top sous vide recipes. Remove the bag from the water bath, and the eye of round roast from the bag. Resting is needed because the insides need to relax from high heat, but since sous vide is low heat, you can slice this baby right up after searing! Immerse the bag in a heat-proof container of water with a sous vide cooker. Sous vide precision cooking is a great method for cooking any type of steak, whether it's a tender cut, like the tenderloin, strip, ribeye, or porterhouse, or a butcher's cut, like the hanger, flap, or skirt. I have seen all kinds of recipes for cooking eye of round roast. The sous vide eye of round is melt-in-your-mouth tender, and it can rival prime ribs or filet mignon! Because a sous vide steak cooks from edge to edge with more or less perfect evenness, there is no temperature gradient inside. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. Wes Simpson 35 subscribers Subscribe 4.3K views 1 year ago Roast Beef easy so easy to do Sous Vide - so moist and tender. Vacuum seal the bag using the water displacement technique: Simply seal all but one corner of the bag. ENJOY! When the timer goes off, remove the roast from the bag and pat dry with paper towels. Tie a knot at the top and cut the string.Keep trussing the roast every two-inches until the entire roast is tied. Q: Can I add aromatics, like herbs or alliums, to the sous vide bag? Drop the bag into the water bath, making sure not to block the intake or output sections of your precision cooker. It should be fine! Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Ive been itching to find a cheap cut of beef and do this. Of course, it is great for making roast beef sandwiches instead of using deli meat. This method takes about 18 hours, so I like to think of it as Sunday Supper started on Saturday night. Traditionally cooked steaks need to rest; that is, they need to be placed aside for five to 10 minutes before they're cut and served. This is the BEST. (Its important to cover with the foil to minimize water evaporation. Take out the chuck roast and dry it off well. DONT FORGET TO GIVE A STAR RATING AND COMMENT! As an Amazon Associate I earn from qualifying purchases. My go to recipe. var s = d.createElement(sc), p = d.getElementsByTagName(sc)[0]; One option for cooking an eye of round roast is to sous vide it. You can download the Anova Precision Cooker App (it's free) to grab all this information right off your phone or tablet for while you're cooking. Perfect steak becomes super Sous Vide Butternut Squash and Apple Soup. technique where the food is vacuum-sealed in a bag, and then cooked for a long 27C We're foryow The Adver CASH FOR SICK KIDS an = 7 Taz La hi zi Zs ~ t : ' z a 7 5 | ts | i: . Here's a rough breakdown of how steaks feel at different degrees of doneness. I happen to like this flavor (and it's typical of a steakhouse experience). Heat a large skillet over medium high heat and add just enough olive oil to coat the bottom of . Beef Eye of Round Roast ready to go in the sous-vide water bath All foods have different cooking temperatures in sous-vide. s.async = true; I decided to test whether or not it adds anything to the process by cooking three steaks side by side: one with nothing added to the bag, one with olive oil, and one with butter. Sliced it very very thin for the sandwiches, and it should make it to Saturday. J. Kenji Lpez-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. For best results, I don't recommend cooking any longer than the maximum recommended time for each cut and temperature range. Kosher Salt and Freshly Cracked Black Pepper, 2 tablespoon high smoke point oil (grapeseed, vegetable oil, etc). Please refer to myDisclosures Pagefor more details. The doneness of a steak is by and large determined by the maximum internal temperature it reaches during cooking. Normally, aromatic compounds will dissipate into the air in the kitchen or over your grill as a spice-rubbed steak cooks. Rub seasoning mixture over the entire surface of the roast. Torches are extremely intense heat sources that basically follow the inverse square law: Their intensity dissipates with the square of the distance from the torch head. Vacuum seal the bag using the water displacement technique. After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. Step by step instructions. These temperatures are not hot enough to destroy dangerous bacteria. Take pork tenderloin out of the bag, pat dry with paper towels and Cuisine: American Category: Main Course Servings: 4 Total Time: 2 hrs 10 mins 1.