Have a look at my chuck roast from the freezer. Banana for scale 😆. Any sous vide recommendations to make it shine?
by InterloperPrime
10 Comments
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OllieNKD
Search the sub. It’s 30-40% chuck roast (sir Charles)
superbonbon1
Yes DON’T. I’ll get downvoted because of unpopular opinion on this sub, but Chuck is a terrible meat to sous vide, braise it or velvet it for Chinese food, or roast it. Sous vide is terrible for chuck.
Ne0hlithic
I love making sauerbraten with chuck roast. I converted Alton Brown’s sauerbraten recipie for sous vide, and it’s always a hit.
Lurchie_
I just finished one up yesterday. ~50 hours at 130°
Tenderest, most beautiful pot roast I’ve ever had.
Boozeburger
I did a “shoulder roast” last night. It was about 22 hours at 131, then seared in a carbon steel pan for 30 seconds a side (including the side fat part). It was great and made me want to pick up some more while they’re on sale.
nlightningm
In line with trying just whatever people suggest – there will be no consensus because everyone has their own preference – I’d just try what YOU personally like.
I think it’s best in the 137-139⁰F range, soft and tender. Any cooler (132) and it’s actually a bit on the tough side still. Much hotter gets it closer to shredded beef (which I’m not a huge fan of). Do at least 18 hours.
That’s my personal preference though!
Grandizer_Knight
Just did one at 131 for about 32 hours or so…was much better than I expected, literally like a prime rib. Prior I tried 137 (dont’ remember time) and, though it was still good, I didn’t like it nearly as much.
I used the drippings, half and half, with beef stock and a few other ingredients to make an Au ju and even my picky wife loved it.
I did cut it into big chunks and sear it on each end in high temp pan in advacado oil…highly reccomend that step as well
Rynobot1019
I just did an experiment with some chuck trimmings I had leftover from breaking one down into steaks. There was a decent amount of meat but a large amount of fat.
I decided to test out how long and at what temperature fat can really render so for my first run I cooked it at 135 for 12 hours. After that first cook there was juice in the bag which I drained out (I weighed the bag before and after this) I resealed it and cooked for another 12 hours. At this point there was some more juice but it was clear that after 24 hours no fat was rendering.
I turned up the heat to 145 for the next 12 hours. Here I could see that while the fat had begun to break down more and soften it still wasn’t rendering into liquid.
Finally I turned it up to 155 and after 12 hours found that the fat had rendered beautifully.
I’m not a scientist, and I may repeat this experiment with more recording and more controls to get more definitive results. But for now, it is my finding that cooking a chuck roast at ANYTHING LOWER THAN 155 is pretty much a waste of time.
So there you go. 155 for about 6 hours or until tender. For best results trim it up and sear first.
rotateandradiate
Yes…. Coat with course pepper, salt.. Grill with high heat using wood, JUST ENOUGH, to sear the outside., then sous vide that sucker at 130 for about 24 +|- a few hours … then sear it again ….with actual flame licking through the grill.
10 Comments
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Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Search the sub. It’s 30-40% chuck roast (sir Charles)
Yes DON’T. I’ll get downvoted because of unpopular opinion on this sub, but Chuck is a terrible meat to sous vide, braise it or velvet it for Chinese food, or roast it. Sous vide is terrible for chuck.
I love making sauerbraten with chuck roast. I converted Alton Brown’s sauerbraten recipie for sous vide, and it’s always a hit.
I just finished one up yesterday. ~50 hours at 130°
Tenderest, most beautiful pot roast I’ve ever had.
I did a “shoulder roast” last night. It was about 22 hours at 131, then seared in a carbon steel pan for 30 seconds a side (including the side fat part). It was great and made me want to pick up some more while they’re on sale.
In line with trying just whatever people suggest – there will be no consensus because everyone has their own preference – I’d just try what YOU personally like.
I think it’s best in the 137-139⁰F range, soft and tender. Any cooler (132) and it’s actually a bit on the tough side still. Much hotter gets it closer to shredded beef (which I’m not a huge fan of). Do at least 18 hours.
That’s my personal preference though!
Just did one at 131 for about 32 hours or so…was much better than I expected, literally like a prime rib. Prior I tried 137 (dont’ remember time) and, though it was still good, I didn’t like it nearly as much.
I used the drippings, half and half, with beef stock and a few other ingredients to make an Au ju and even my picky wife loved it.
I did cut it into big chunks and sear it on each end in high temp pan in advacado oil…highly reccomend that step as well
I just did an experiment with some chuck trimmings I had leftover from breaking one down into steaks. There was a decent amount of meat but a large amount of fat.
I decided to test out how long and at what temperature fat can really render so for my first run I cooked it at 135 for 12 hours. After that first cook there was juice in the bag which I drained out (I weighed the bag before and after this) I resealed it and cooked for another 12 hours. At this point there was some more juice but it was clear that after 24 hours no fat was rendering.
I turned up the heat to 145 for the next 12 hours. Here I could see that while the fat had begun to break down more and soften it still wasn’t rendering into liquid.
Finally I turned it up to 155 and after 12 hours found that the fat had rendered beautifully.
I’m not a scientist, and I may repeat this experiment with more recording and more controls to get more definitive results. But for now, it is my finding that cooking a chuck roast at ANYTHING LOWER THAN 155 is pretty much a waste of time.
So there you go. 155 for about 6 hours or until tender. For best results trim it up and sear first.
Yes…. Coat with course pepper, salt.. Grill with high heat using wood, JUST ENOUGH, to sear the outside., then sous vide that sucker at 130 for about 24 +|- a few hours … then sear it again ….with actual flame licking through the grill.