2lb dry rubbed London Broil/ Top Round
131F for 16 hours
The dry rub had MSG and really didn’t impact the flavor of the meat interior, but also I’m very new to sous vide. It was a smooth cut just no flavor, so I decided to make an Au Jus Italian beef style recipe with the remaining liquid.It came out phenomenal
by IntrospectivelyYours
4 Comments
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Looks fantastic!
I have much respect anyone able to to properly utilize top round
This is awesome, thanks for the recs!