Another learning experience, right? We tried 30 hours at 137º hoping to render a little of the fat, get it more tender than a steak but not super soft/mushy. I scalded it, the put it in the sous vide oven for 30 hours, and iced it for a few minutes before searing. The quick sear turned out very well (we love our infrared side burner) and it was nice and pink inside. It was a bit salty for our taste–I would go easier on the dry brine next time.
Sadly, it was pretty chewy. We have decided to grind the leftovers and my British husband will make a cottage pie tonight. We were pretty excited about the possibilities after reading so much love for Chuck/Charles, but wondering if this was the best use of our time. Maybe just a roast in the slow cooker would suffice?
It's the first disappointing thing we've done sous vide in 15 years. We have been on a hanger steak kick for our beef intake this year, but the price on that just went up to $15+ a lb. so I was looking for another option. Any comments or suggestions or encouragement are very much appreciated.
by ieroll
9 Comments
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I’ve tried the sir Charles at a few temperatures and times, and while some were better, I never found it to be worth the effort. It’s a long cook time for meat that is just ok. There are way better things you can do with a chuck roast, don’t waste it on sous vide imo.
137F is too high for anything other than ribeye. I’d go 131F at the most.
That’s way to high in temp
Chuck can go up to 155 @ 36 hours and still be good. The higher temp renders more fat, and I prefer it. Try a few different temps and times and see what you like.
Wonder if the brine might have been the culprit too?
https://preview.redd.it/bku5ukrthcxf1.png?width=1080&format=png&auto=webp&s=1f880063370567230191c7b15d28bb35e3b9155b
Chuck at 131 for 36 hrs then a cast iron sear. I wonder if your Brine made it mushy, it shouldn’t be mushy.
Is that a Napoleon? Just got one and excited to try the infrared burner!
What is a sous vide oven?