I've got this piece of beef round from my local shop, looks nicely marbled.
What would you do with it?
Would you even sous vide it or do something else?
Time and temperature for bath, what to do afterwards?
Thank you all for the input, in advance!
by tombomcom
4 Comments
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If I am correct, it is a tough cut, isn’t it ?
By quick googling, I found a 24-hour recipe at 55-56°C compared to my usual 54°C 3 hours for a ribeye. The cooking temp for the round roast seems low for me, I’d raise it maybe to 58, maybe with a 6 to 8 hour long cooking time. But I have no experience with this cut.
I just did a rump roast 24 hrs at 135. I cut it like prime rib and made some au jus. It was pretty good, but maybe a little too tender. If I were to do it again I would go 18-20 hours to give it a little more bite.
I do an eye of round roast at 135* for 18 hours and it turns out well. Finished it with a sear over coals and sliced to serve