Post by Fiddler on Nov 3, 2022 18:59:34 GMT
I've done sirloin tip, rump roast, even brisket by sous vide but my favorite is chuck.. Less expensive and very beefy tasting..
Set up your sous vide heater/container with enough water to cover the roast 3-4 inches .. I use an 8qt Rubbermaid container. Bring the temp of the water up to 135oF ..
Trim a 3-4 pound chuck roast removing most of the fat.. save the fat..
Truss the roast after seasoning liberally with salt, black pepper, and onion powder (raw onion does not work well with sous vide.. IMO )
Heat 3-4 tablespoons of butter in a saute pan over med-high heat until the butter just starts to brown.
Quickly sear all sides of the roast and place in a 2 gallon zip lock bag squeezing out as much air as possible..
Immerse the roast in the water slowly and let the water 'push' out the remaining air.. Seal the Zip Lock bag.
(Pro Tip: Use a clothespin to clip the top of the Zip Lock to the top edge of your container. )
Now wait.. then wait some more.. Allow the roast to 'cook' for at least 24 hours.. I've done larger pieces of beef 48 hours..
Remove from the water .. allow the roast to cool a bit before opening the bag.
While the roast is cooling.. heat 2-3 tablespoons of vegetable oil (please don't use olive oil.. you want a neutral oil at this point) and the saved fat over med heat.
Remove the roast and dry it ..paper towels.. (It's hard to brown wet meat)
Sear the roast as you did earlier, remove the trussing and plate.
There.. Cooked to the perfect temperature. Tender.. Flavorful.. Obviously not a week night meal but worth the effort ..
I plate this surrounded with Basmati rice and buttered oven roasted beets and onions .. Make a sauce for the beef from 1/2 Silver Spring Horseradish and 1/2 sour cream..
Bon Appetit .. . .
