Soy & Miso Bavette
Marinate
You must try this marinade - it creates the most umami rich, intense flavour. For a 500g piece of Bavette (feeds 2 people):
2 tbsp light soy
1.5 tbsp maple syrup (or honey)
1 tbsp red miso
Mix all the ingredients and pour over the meat.
Sous vide & grill
Set your sous vide to 54°C/130°F.
Fill your bag with the meat & marinade and use the water immersion technique to lower into your water bath. Sous vide at 54°C/130°F for 4 hours.
Remove from your bath and rest for at least 15 mins to cool. Then fry in a hot pan very quickly to colour. OR for the most smokey, sweet and umami result finish on the BBQ. .