After reading mixed things about the virtues of cooking a top round in a sous vide, I tried it out yesterday. It’s cheap cut, which I normally find tough when roasting.
131F for about 18 hours. Can’t believe how well it’s turned out. It’s like eating sliced fillet but with more flavour. This is beyond any expectations I had!
(Ignore the rest of the plate! That’s all my wife wanted this evening!)
by Negative-Branch5960
3 Comments
Welcome to the club of minor addiction.
That looks amazing 😻 my mouth is watering!
Beautiful. And never apologize for mashed potatoes and Brussels sprouts!