Thinking salt pepper dry brine for 24hrs. Sousvide for 48hrs @134 What have you done or would you recommend?
by Hellachuckles
23 Comments
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Level_Breath5684
170 for 18 hours
_Abusement_Park_
AdHairy4360
Pot roast
3for1-5for2
However you want
sjjenkins
Smoke @ 150F for 1 hour.
SV @ 134F for 24-36.
Hard reverse sear on blazing cast iron.
Boom, roasted (beef).
stoneman9284
136 for 36
grasspikemusic
Since that’s from Aldi you will need to go 133-137 for at least 32 hours but 40-48 hours would be better
I have stopped buying beef from them because it’s always massively tougher than the same cut from elsewhere
toterra
I did this recipe a few years ago and it was great!!
In a crock pot with onions, potatoes, and carrots.
JustPassingGo
My preference for chuck roast is 42 – 48hrs for tenderness, and 135 – 137* for fat rendering.
There’s plenty of ppl claiming 24 – 36hrs is enough, but when I’ve tried the result was chewy meat.
stevendaedelus
Carne Guisada. Or any Mexican beef stew recipe.
Bkxray0311
I really find this is best braised low and slow rather than sous vide. To each their own though.
Admirable-Kitchen737
155 @ 36 hours for traditional braised texture is excellent.
por_que_
Cut into chunks and pressure cooked for an hour with your choice of seasonings……
twelvegaugee
Make birria
Jealous_Courage_9888
Turn it into a Charles Roast. 136F for 36 hours, then dry and sear
SoSaltyDoe
They call it chuck roast cuz you just chuck it in the oven
loweexclamationpoint
Interesting how many suggestions of different ways to SV this. From Sir Charles to traditional pot roast. Wondering if anyone has tried SVing in Italian style tomato sauce?
Cockblocktimus_Pryme
Put it in a crock pot for several hours with a whole jar of pepperoncinis an onion and beef stock.
morallyagnostic
Funny you should ask, I just cooked one this afternoon. This recipe from Serious Eats (https://www.seriouseats.com/perfect-pot-roast-recipe-pioneer-woman) slams. My variation – added 5 whole cloves of garlic and a bay leaf to the dutch. Once cooked, a roux with 2 Tlbs butter, 2 Tlbs flour and about 2 cups liquid from the dutch made a solid gravy.
I know it’s not sous vide which I am a fan of for many things, but braising is also a great tool to soften tough cuts.
wooksquatch
Pat dry, sear all sides salt and place in crock pot on low for 12 hours I start this at 5pm for a 5am feast. I add a stick of butter to the pot and use an immersion blender to make a “gravy”.
I haven’t sous vide a chuck roast before but I’ll try anything once.
23 Comments
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170 for 18 hours
Pot roast
However you want
Smoke @ 150F for 1 hour.
SV @ 134F for 24-36.
Hard reverse sear on blazing cast iron.
Boom, roasted (beef).
136 for 36
Since that’s from Aldi you will need to go 133-137 for at least 32 hours but 40-48 hours would be better
I have stopped buying beef from them because it’s always massively tougher than the same cut from elsewhere
I did this recipe a few years ago and it was great!!
[https://youtu.be/DNYK9orkqlw](https://youtu.be/DNYK9orkqlw)
Beef burgundy
In a crock pot with onions, potatoes, and carrots.
My preference for chuck roast is 42 – 48hrs for tenderness, and 135 – 137* for fat rendering.
There’s plenty of ppl claiming 24 – 36hrs is enough, but when I’ve tried the result was chewy meat.
Carne Guisada. Or any Mexican beef stew recipe.
I really find this is best braised low and slow rather than sous vide. To each their own though.
155 @ 36 hours for traditional braised texture is excellent.
Cut into chunks and pressure cooked for an hour with your choice of seasonings……
Make birria
Turn it into a Charles Roast. 136F for 36 hours, then dry and sear
They call it chuck roast cuz you just chuck it in the oven
Interesting how many suggestions of different ways to SV this. From Sir Charles to traditional pot roast. Wondering if anyone has tried SVing in Italian style tomato sauce?
Put it in a crock pot for several hours with a whole jar of pepperoncinis an onion and beef stock.
Funny you should ask, I just cooked one this afternoon. This recipe from Serious Eats (https://www.seriouseats.com/perfect-pot-roast-recipe-pioneer-woman) slams. My variation – added 5 whole cloves of garlic and a bay leaf to the dutch. Once cooked, a roux with 2 Tlbs butter, 2 Tlbs flour and about 2 cups liquid from the dutch made a solid gravy.
I know it’s not sous vide which I am a fan of for many things, but braising is also a great tool to soften tough cuts.
Pat dry, sear all sides salt and place in crock pot on low for 12 hours I start this at 5pm for a 5am feast. I add a stick of butter to the pot and use an immersion blender to make a “gravy”.
I haven’t sous vide a chuck roast before but I’ll try anything once.