My first try was an epic failure. I followed the directions of a recipe I found online recipe which said to rub kosher salt all over the roast and sous vide for 24 hours. I can’t recall at what temp since I did not save the recipe. The flavor reminded me of an oversalted pastrami with a slightly firm texture. I am a very good cook but I’m still trying to figure out this new method since it looks so amazing. I have come across recipes that call for trussing the meat. Is that required? Do I need to season and presear before bagging? Or only dry season for 24 hours bagged then move to sous vide? There seems to be so many different methods and because I have a tendency to overthink, I figured that I should come to the pros. I plan to make this run at 132° for 48 hours and use the seasoning in the photo. It’s an amazing seasoning blend made by a local company. Thanks!
by Nomailforu
5 Comments
The tough parts melt at 137. Do that.
Go light on the spices. They are in there for a long time. Not sure you need to salt and rest that long if you want beefy tasting beef.
So my new thing with chuck roast is to break up that roast and get rid of all the fat you can. Yes you’ll have some odd sized pieces, but the end product is much better. I like 132 for a 36 hours.
My first recommendation is that with sous vide you keep a digital record of your experimentation. Years from now you may struggle to remember the time/temp for something that came out exactly how you like it.
I agree with the poster that mentioned fat rendering at 137*. I have done several and 137* and a few at 135*, the results were similar. I have not had luck pulling prior to 40hrs. The meat is always a little chewy. Could be personal preference, meat quality or the fact I live at 10,000 ft elevation. Before I got it dialed in the way I like, I would cut my roasts in thirds then vary the time/temps. Remember with sous vide, temp determines doneness, and time controls tenderness.
This is an example of when not to use sous vide.
Just sear and put into a crockpot, so easy and it turns out great.