I cooked this Top Round at 133°F for twelve hours, seasoned with S & P, Montreal Steak Seasoning, Prepared Horseradish, and Dried Herbs. It was tender, and had good flavor. Next time I would try 129°F.
by Equivalent-Collar655
4 Comments
AD_MEN
Looks dry?
actn
JethroSkrull
Can someone explain why everyone does such extreme cook times?
House_Way
129° is an excellent idea for a lean cut, especially for 12-18 hrs.
i dont think you want to dump all that other stuff into the bag. remember the meat isnt actually absorbing anything. you’re better off flavoring the jus, or the fat you sear in.
4 Comments
Looks dry?
Can someone explain why everyone does such extreme cook times?
129° is an excellent idea for a lean cut, especially for 12-18 hrs.
i dont think you want to dump all that other stuff into the bag. remember the meat isnt actually absorbing anything. you’re better off flavoring the jus, or the fat you sear in.