Hello.
This is my first post here. I've been cooking sous-vide for years. I started with steaks and then to other fun stuff.
Today's dinner is a tough roast that was on sale for cheap. I seasoned the meat on both sides with salt/pepper, Kinder's caramelized onion butter, 4 tabs of butter, and a fresh spring of plump rosemary from my daughter's garden.
The cook was 25 hours at 130*F. The meat was tender, juicy, and delicious. Served beside Parmesan yukon golds.
by thatdirtyoldman
2 Comments
I’d take a slice
looks great!