I saw someone post a 28 hour eye round, and I thought why not?
Mine was about 30 hours, with a rub that was salt, garlic, onion, and celery granules.
In the end: tender enough? Yes, quite. Flavor? Decent. It ain’t fooling anyone that it’s prime rib.
It really needs a fatty sauce, like a bernaise.
If I had the time, I might go 3 days to see how soft it gets.
I am including for grins the creamy beans recipe blowing up the nytcooking sub.
It went well with the meat.
Interesting thing is that it looks more rare/has more color in the picture than it seemed to IRL.
It seemed to gain depth of color as it sat out, too.
by mikebassman
6 Comments
I’d smash that so hard, looks wonderful!
Looks great. I just finished sousvideing mine. I made a butter and umame seasoning compound butter. I made holes with a boning knife and plugged them with the compound. My GMA used to do this with garlic, parsley, salt pepper and onion in an oven roasted pork roast. It’s not recommended to use fresh garlic in a sousvide. I’ll be grilling/eating the roast on Saturday.
Sous vide meats will always gain more color as they sit, especially long cooks.
Red is from oxygenation. Cook vacuum sealed meat doesn’t have access to oxygen.
You really can’t judge doneness of SV meat based on color.
Beef dip with the leftovers for sure.
Is that the NYTimes viral beans in the second photo
Ask them to needle tenderize it for you. We don’t normally run roast through the tenderizer because the packages get wet too fast but I do it to my eyes when I want roast beef sammies.