Can this tough cut be saved by sous vide and its marbling? How much time would it need?
by Additional_Hurry6593
5 Comments
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yurinator71
I have never seen a bottom round l8ke that Is it wagyu?
Hairy_Tough7557
I’d lean towards 130-135f for 24 hours. I wouldn’t take that higher than 145 unless you like well done roast beef.
DrFiveLittleMonkeys
I just made a bottom round at 131F for 24h. It’s was a cheap cut from Lidl, so not as nice as yours. Honestly l it was quite good. Not pichana or tritip good, but pretty close (and half the price). I used pepper and blackened steak magic seasoning (salted before searing) and made gravy from the liquid. Make sure to cut thin against the grain.
phy597
That’s a nice looking cut. It has plenty of marbling.
5 Comments
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I have never seen a bottom round l8ke that
Is it wagyu?
I’d lean towards 130-135f for 24 hours. I wouldn’t take that higher than 145 unless you like well done roast beef.
I just made a bottom round at 131F for 24h. It’s was a cheap cut from Lidl, so not as nice as yours. Honestly l it was quite good. Not pichana or tritip good, but pretty close (and half the price). I used pepper and blackened steak magic seasoning (salted before searing) and made gravy from the liquid. Make sure to cut thin against the grain.
That’s a nice looking cut. It has plenty of marbling.