Grass fed, grain finished angus beef shoulder roast. Salt, pepper, garlic (powder) and a sprig of rosemary. 137 (gang-gang?) for 48 hours. Made sure it was patted very dry prior to sear. Seared on ripping hot pan for maybe a min a side. Made a red wine pan sauce with the bag juice.
Came out a little dry. Very tender and tasty, but not as delicious as I hoped. Pan sauce was necessary to really enjoy.
Thoughts and comments appreciated.
I fear I did not have enough marbling. It is beef from our family farm and they aren’t super fatty.
by redneckwithclass
5 Comments
Grass fed is generally too lean for long cooks. 48 hours is the absolute max limit you would use in any case. 36 hours would have been better, but with grass fed, I would have kept it under 24 for sure, probably less
A lot of group think around that 137 number on here lately. I haven’t been able to find any reputable sources to back it up. I’m not saying there isn’t; I just can’t find them. I like mine closer to 130 — 134 if it’s especially fatty.
I’m also reluctant to keep it in the sous vide too long. I’ve had bad results with texture in these cases.
Isn’t 137 about rendering fat? Does not seem like a good choice for such a lean cut.
I had to google to see if beech had another meaning besides a type of tree. It does not.
For shoulder roast I’d use a much lower temperature. 130-132. 137 is more for stuff like ribeyes where you need to render fat