I dry brined a four pound round roast for eight hours. Then heavily peppered the roast along with some garlic powder. Sous vide for 24 hours at 130 degrees Fahrenheit. The beef flavor and texture were perfect. Reminiscent of a great prime rib. Assembled the sandwiches on a French roll with some caramelized onions, provolone, and smear of horseradish sauce. The beef was tender enough to bite through and allow the sandwich to stay intact. Absolutely incredible. An all time favorite.
We regularly get a quarter of beef from a friend who raises angus cattle. This will be our new way to use up some of those “lesser” roasts.
by Initial-Response-382
6 Comments
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Would
Cut a little too thick, but would smash!
Where’s the dip?
You can use the juices from the bag to make a great au jus.Looks delicious though.
Can I fuck this