Preparation time40 Minutes
Cooking time3.5 Hours
1Rinse the roast beef and pat dry with paper towel. Make incisions into the layer of fat in a crosswise pattern.
2Vacuum seal the beef with the olive oil, rosemary, thyme, salt, and pepper and cook in the water bath at 54 degrees for 3.5 hours.
3Peel and halve the carrots and place on a baking tray. Add the olive oil, vinegar, bay leaves, star anise, oregano, tarragon, thyme, salt, pepper and sugar to the carrots. Mix everything together with your hands and add a dash of orange juice. Cover with aluminum foil and cook for approximately 35 minutes in a 170-degree oven
4For the spice crust, grind the fennel seeds, coriander seeds and red peppercorns in a pestle and mortar and mix with the chopped parsley.
5Carefully remove the roast beef from the bag and sear fat-side down with vegetable oil in a hot pan until crispy. Turn over and sear on the other side for a few minutes.