Bought some top round (or topside as we call it in the UK). Divided it into three and did an overnight dry brine in the fridge. Sealed, and then froze two of the pieces.
The other got 24 hours (slightly longer actually) at 55.5C/132F for 24 hours. Chilled briefly before searing.
Really nice and tender, and I’ll definitely use this method again. I’m planning to chill this and use it for sandwiches this week so it should work well.
I might try less time on the next piece just to see how it impacts texture as there are some people who seem to do ten hour cooks, but this was still really good.
by Cipriano_Ingolf_Oha
7 Comments
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If anyone has any favoured times and temps for this cut then I’d be interested to know!
Looks like good sandwiches are on deck!
I tend to do 10hr cooks , can’t remember what temp, but it’s around what you’ve got I think.
I found with the 24hr or longer cooks the meat is really soft and tender, too soft and tender as in to me, it’s almost like mush.
10 hrs gives it some texture and it’s still really soft and tender
The sear is impressive. Did the brief chilling help to dry the exterior?
Was it tender?
Sorry for my ignorance, but what does chilling the meat before searing do?