At first, I was going to make this more of a Marsala-flavored sous vide pork roast, but alas, I was out of Marsala. What to do? Well I had plenty of beer, so I used Miller Lite as the main liquid in the bag.
I also love cooking with these dried mushrooms, and since I was going for a powerful flavor here, I left them dry when I added them to the bag.
I used an entire beer in this recipe, knowing that the mushrooms would soak up a ton of the liquid. I also used 1/4 cup dry sherry because I like the flavor of that as well. I also added some Minor’s Vegetable Base for additional flavor to the sauce.
So add all of your ingredients to the bag (with the exception of cream, used to finish the sauce) and vacuum seal.
For vacuuming this, I used my chamber vacuum due to the large amount of liquid. You could also add all the liquids to the bag and freeze then vacuum seal (if you use this method, omit the sherry until later or it will not freeze solid) or use the immersion method of bagging the food, that would work as well.
And sous vide at 134 degrees Fahrenheit. I did over 12 hours but you could probably do as little as 8.
I use an older style Anova Sous vide machine, this is a more current model but similar.
I also use this this sous vide container, this lid, and this neoprene insulator. It’s a super-slick setup that I’m very happy with!
And the left is right after coming out of the sous vide. Relatively anemic. The picture on the right is after putting under the broiler for about 5 minutes. WATCH THIS!! IT WILL BURN!
Meanwhile, place the liquids in the bag in a saucepan with 1/4 to 1/2 cup heavy cream. As you may be able to see, the mushrooms have softened *beautifully* and really contributed a throatpunch of umami to the flavor of the sauce.
You may also choose at this point to immersion blend a bit of the mushrooms in the sauce to thicken it up slightly, which we did. If you don’t have an immersion blender, I highly recommend it. It’s a huge workhorse in the kitchen.
And serve. We served over smashed potatoes. The sauce was absolutely lovely.
If you like this recipe you will also like:
- Sous Vide Lobster and Shrimp
- Sous Vide Prime Rib
- Sous Vide Pork Roast With Asian Plum Sauce
- Sous Vide Minted Leg of Lamb
- Myer’s Rum Smoked Sous Vide Pork Loin
- Sous Vide Creamy Chicken Marsala
- Honey Mustard Sous Vide Chicken
- Sous Vide Short Ribs
- Sous Vide Ranch Chicken
- Sous Vide Asian Pork Loin
Beer and Mushroom Sous Vide Pork Roast
- Sous Vide
- 1 3 to 4 pound pork roast
- 1 12 ounce beer of your choice
- 2 cups dried mushrooms
- ¼ cup dry sherry
- 3 cloves garlic
- 2 tablespoons vegetable base
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon black pepper
- ¼ to ½ cup heavy cream
- Add pork roast, beer, sherry, garlic, vegetable base, mushrooms, and seasonings to sous vide bag and vacuum seal. You can do this as is with a chamber vacuum, or alternately freeze the liquids in the bag and then seal (if you do this omit the sherry until later). Another method is the immersion method with a gallon ziplock bag (that method can be found on the internet). Cook pork for 8-12 hours at 134 degrees Fahrenheit for a medium temperature. Remove liquid contents from bag and place in sauce pan. Add ¼ to ½ cup heavy cream (and the sherry if not added earlier) and heat through. You may choose at this point to immersion blend a few of the mushrooms for a thicker sauce. Place the roast under a low broiler and broil for about 5 minutes if you desire the top to be browned (we do the fat side). Serve sliced with sauce and mushrooms.
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